Capilano Courier | Vol. 49.5, Issue 15.

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VOLUME 49.5 ISSUE 15 | FEB. 27 – MAR. 5 | 2017

THE FOOD ISSUE

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CAMPUS RECIPES

EAT YOUR WEEDIES

Favourite dishes from the kitchens of Capilano University's very own.

Exploring the business behind marijuana edibles in Vancouver.

CONTENTS

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04

07

14

Cover Art

News

Campus Life

Special Section

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18

20

23

Special Section

Special Section

Columns

Arts & Culture

THE STAFF

COLUMNISTS

JULIANA VIEIRA

BEHIND BC'S COLOURFUL CRAFRT BEER LABLES

Andy Rice

REFERENDUM QUESTIONS APPROVED FOR BALLOT

KITCHEN GADGET REVIEWS

VENDING MACHINE 101: FIND YOUR FAVE SNACKS

REIGN VANCOUVER: CURLFRIENDS

Carlo Javier MANAGING EDITOR

carlo.capcourier@gmail.com

Marissa Del Mistro Your favourite voice of reason is back, and this time, she’ll be a voice for the people and organizations making Vancouver the best Vancouver it can be. Titled “Reign Vancouver,” this column strives to inspire and challenge the meaning of happiness, community and inclusiveness with each individual interview.

Gabriel Scorgie FEATURES EDITOR

specialfeatures.capcourier@gmail.com

ART

Fiona Dunnett ART

ART

NEWS EDITOR

opinions.capcourier@gmail.com

Pamella Pinard

Dante Mercer

news@capilanocourier.com

OPINIONS EDITOR

Juliana Vieira COVER ART

Kevin Kapenda

Jessica Lio

ALUMNI CREATE OUTERWEAR INSPIRED BY RAINCOUVER

CONTRIBUTORS

EDITOR-IN-CHIEF

editor@capilanocourier.com

BUDGET BOTTLES FROM THIS YEAR’S WINE FEST

Nhi Hoang Aidan Mouellic

ART

Rachel D'sa Communications student Aidan Mouellic has been writing for student publications ever since he began his collegiate life. In this column, he’ll be exploring ways to defeat the self-deprecating habits that we develop amidst the stressful environment of university. He’s like the human version of a Run the Jewels album, minus the bravado.

WORDS

Layla Kadri WORDS

Connor Svensrud WORDS

Justin Scott

Andrew Yang

ARTS & CULTURE EDITOR

WORDS

arts.capcourier@gmail.com Max Ley

Christine Beyleveldt CAMPUS LIFE EDITOR

campuslife.capcourier@gmail.com Cristian Fowlie ART DIRECTOR & LAYOUT DESIGNER

THE CAPILANO COURIER

VOLUME 49.5 ISSUE NO. 15

artdirector.capcourier@gmail.com

More wine! One of last year’s most popular columns is back to expand your wine pairing horizons. As always, Max Ley will be keeping his choices to a student-friendly budget, making the pairings ideal for your pre- and post-exam drinking sessions.

Bonus: this year, Max will also be touching on the world of beer and cocktail pairings.

Noah Penner MULTIMEDIA EDITOR

multimedia.capcourier@gmail.com Andrew Yang

Therese Guieb COMMUNITY RELATIONS MANAGER

community.capcourier@gmail.com POSITION AVAILABLE! BUSINESS ADVISOR

Recent Capilano graduate Andrew Yang is now starting his adventure outside of the school boundaries. His column is sprinkled with pieces of wisdom accumulated through his unique work experiences with occasionally ludicrous events and human interactions. A boring yet practical advice for finding jobs: “It’s not what you know, it’s who you know.

business.capcourier@gmail.com Brandon Kostinuk WEB COORDINATOR

web.capcourier@gmail.com

THE CAPILANO COURIER is an autonomous, democratically-run student newspaper. Literary and visual submissions are welcomed. All submissions are subject to editing for brevity, taste and legality. The Capilano Courier will not publish material deemed by the collective to exhibit sexism, racism or homophobia. The views expressed by the contributing writers are not necessarily those of the Capilano Courier Publishing Society.

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EDITOR'S DESK

REHASHING THOSE FORMATIVE FOOD YEARS Andy Rice EDITOR-IN-CHIEF I’d find her a slug every time, which in hindsight was most certainly a mucous deposit… or worse. I guess that’s why she never wanted to sample the broth. It’s amazing how things start to make sense as you get older...

Luckily, my food standards were much higher in a real kitchen. With all the tips and tricks I managed to osmose from the Food Network during my formative years, I started experimenting with some recipes of my own. By middle school, a few of them had been put into regular rotation at our home. At first, I was a little heavy-handed with the spices (and the messes) but soon reined things in to an acceptable degree.

The problem with watching cooking shows so fanatically is that they never show you the cleanup part. That was sure a rude awakening!

I still cook quite often, sometimes for myself, but mostly with my family and friends. One of my absolute favourite ways to socialize is to create an elaborate meal from scratch, preparing ingredients and sipping wine over the course of a few hours.

Usually I'll do it with a big lasagna or a roast duck dinner, but I have a dream of one day upping the scale to something that involves my entire social circle.

Just about every culture in the world has a tradition like this – South Africans have a braai, Filipinos prepare a lechon, Hawaiians throw a Luau – and the process is designed to take hours. Spend any time watching Anthony Bourdain on Netflix or Matty Matheson on Vice and you’ll see how it’s done. Butchers are contacted, entire pigs are bought, fires are lit, meat is cooked, people are fed and memories are made.

This week’s issue is an ode to all things food and drink, including a selection of favourite recipes from members of our campus community. Television may not be as good at teaching us the art of home cooking anymore, but it still teaches us how to eat. That’s all you need in order to appreciate this array of articles and reviews we’ve served up for you.

Smaaklike ete! Dobar tek! Gesegnete Mahlzeit! Kalí óreksi! Bon appétit!

THE VOICEBOX with Carlo Javier

Three-week issue huh? Was that necessary or ya’ll just lazy?

We’re just lazy.

That was an awesome food video! Keep it up Noah!

Contrary to popular belief, our opinions editor Jessica Lio actually made that video.

Great work Jessica!

THE CAPILANO COURIER

I saw Andy eating McDonald’s the other day, what happened to his vow to eat healthy and start running?

Scott. You don’t have to tell everyone that you been spying on Andy.

Also, it was a Black Forest pork belly sandwich. Get it right.

You guys give Michael Markwick so much attention. Smh. HATER. The Voicebox is back! If you have any questions, concerns or any other bitchin’ to do, text it over to our boy Carlo at 778-865-2649. “Please text me,” he says. “No one else does.”

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VOLUME 49.5 ISSUE NO. 15

Some kids grow up watching cartoons every morning before school – I grew up watching cooking shows.

If you know me at all, this actually explains quite a lot.

Even before I could make any dishes of my own, I had an infatuation with food and watching other people prepare it.

There’s just something about seeing a pile of raw ingredients get transformed over the course of a half hour that is completely magical to me. Cooking and eating are an act of survival triggered by basic human instinct, but we’ve managed to make the process so artful and creatively fulfilling.

I was about three or four when I discovered The Urban Peasant (or, as I called him, The Irving Pheasant) on CBC. He was a bearded English fellow, about retirement age, who cooked from a TV studio right here in Vancouver. I remember his food being quite simple, but the camera angles were way ahead of their time. They even had one mounted inside the fridge!

Now if that isn’t good use of your tax dollars, I’m not sure what is.

A little later on, I started watching syndicated reruns of a BBC show called Two Fat Ladies, which featured a pair of middle-aged women riding around the European countryside on a motorcycle and sidecar, cooking on location and bickering away as they went. Their recipes always contained at least several pounds of lard, which is something my loved ones still have to talk me out of doing every once in a while.

Then came Emeril Lagasse, Jamie Oliver and everyone’s favourite ponytailed Canadian chef, Michael Smith. This was the golden era of the Food Network, long before Guy’s Grocery Games and Ramsay’s Kitchen Nightmares had moved in to capitalize on a growing trend of sensationalist media. Thankfully, a spinoff called the Cooking Channel has launched in recent months to salvage my hope for young cooks. (That and my new favourite thing on VH1: Martha and Snoop’s Potluck Dinner Party.)

When it came time for make-believe, as kids often like to do, I used to pretend I was hosting a cooking show. To this day, whenever I put all of my ingredients into little bowls before I start preparing a meal (which makes an unbelievable mess, by the way) I feel like I’m channeling my inner Mario Batali.

Even when I was doing things in life that didn’t involve food, I’d usually find a way to bring it back to that somehow.

I was never much for sand sculpting, but I built countless piles of spaghetti and meatballs on the school playground during my childhood. Sometimes, I would add olives too if I could find them, though I realize now that those were probably just cat turds.

My swimming instructor used to bribe me to practice diving by telling me that there were ingredients to be found at the bottom of the pool. “I need four slugs or else we won’t be able to make a slug soup,” she’d say. “Will you get them for me?”

NEWS

WHAT’S NEW WITH THE CSU? Referendum questions concerning student fees approved for ballot in March Christine Beyleveldt CAMPUS LIFE EDITOR

On Feb. 10 the Capilano Students’ Union (CSU) held a board meeting to vote on the proposed fee increases that will be put to students in a referendum. This referendum will have a significant impact on the CSU’s ability to provide better services for the Capilano University community, build a Student Union Building (SUB), and provide resources for clubs on campus. It could also enable the unaffiliated Capilano Courier Publishing Society to improve its quality and expand its services.

REFERENDUM QUESTIONS

One of the proposed changes is to increase the Building Levy Fee that students are paying. Currently, students pay $1.31 in student union building fee levies per credit up to $13.10 per semester. If the

referendum question concerning the Building Levy Fee were to pass, that rate would go up to $4 per credit for a maximum of 15 credits in Sept. 2017. The following year, it would increase to $5 per credit, and continue to increase until Sept.

2021 when the fee would be capped at $8 per credit. President and VP External Sacha Fabry addressed concerns that the fee increase would alienate students by noting that the SUB’s construction timeline is designed to match the fee hike.

Ground should be broken by the time the fee has risen to either $5 or $6 per credit, and the building should be complete by the time the fee has risen to its maximum amount of $8 per credit to pay off any remaining costs.

With the motion carried, the CSU turned its attention to numerous other proposed fee increases. A $0.33 per credit fee increase for a maximum of 15 credits per semester was approved for the referendum, and if passed is to be used for external advocacy by the CSU. This would allow the CSU to rejoin the Canadian Alliance of Student Associations (CASA). A $0.29 per credit fee increase was approved for the referendum to provide further support for clubs and activities on campus. A $0.50 per credit fee increase referendum question was also approved for promotion of recreation and intramurals. This last proposed fee

increase would be used to bolster the materials or equipment needed by clubs on campus for recreational activities.

Global and Community Studies Faculty representative Kyle LeGrow mentioned as an example of what the surplus could possibly provide is a rock-climbing wall on campus, which would meet the needs of students who aren’t avid rock-climbers but would still like to participate in the activity at their leisure.

The Capilano Courier Publishing Society also proposed that the Student Publication Fee, currently $1.27 per credit to a maximum of $16.94 per semester be increased to $1.46 per credit to a maximum of $18.98 per semester, which was approved by the CSU to be taken to the referendum. This fee increase would lead to an expansion of paid editorial positions for students, as well as increase the number of issues printed per year while improving overall quality of the paper and its digital content and engagement. All of the referendum questions that will be on the ballot, if passed, are subject to minor inflationary increases as determined annually by the Canadian Consumer Price Index. Finally, the proposed increase of every student fee with the exception of the UPass and Health and Dental Plan with the rate of inflation was approved as a referendum question. Each of the proposed fee increases would only come

into effect starting in September 2017.

6 from 12 to 3 pm at Capilano University, where secondary school students will gather on campus to showcase the product they developed.

As for why Martin-Moore and copresident Betty Huang decided to introduce Counting on Action as Enactus Capilano’s first project, much of it had to do with equipping youth with the ethics and entrepreneurial skills they’ll need to succeed in our ever-evolving economy. “It promotes sustainable business practice, which I think is super important for youth transitioning into the world,” said Martin-Moore, “but also it provides them the opportunity to operate a business and every aspect of a business, including money management, at an executive level.”

Counting on Action will welcome six classrooms from Argyle, Carson Graham, Handsworth and Sutherland secondary schools to exhibit the products they have developed. Anyone who is interested in learning more about Counting on Action, as well as Enactus Capilano in general, is welcome to view their website at

Enactuscapilano.ca.

enamoured by the relationship between entrepreneurship and social activism, regardless of their major. “Right now, most of the students of on our executive team are mainly from business,” said MartinMoore. “What we want to do with Enactus is sort of branch out from business. I’m in communications, and we also have a general sciences and a liberal studies student.”

As for how and when you can get involved, Enactus Capilano will begin hiring students for the upcoming year towards the end of the term into the exam period. “We are also hiring in September as we will be looking to add a few new positions to our executive team and hire more project representatives.”

Enactus Capilano is looking for students with a drive to impact the lives of those around them. “One of the main qualities that we look for is ambition and passion,” said Martin-Moore. “Enactus wants people that really have personal drive for social enterprise, getting involved in their community and in turn, making the world a better place.”

OTHER BUSINESS

The CSU selected four delegates to attend the NorthWestern Student Leadership Conference in Portland, Oregon from Feb. 24 – 26 at a cost of up to $2,900. Attending will be Environmental Justice Coordinator Owen Sigurdsson, Queer Students Liaison Clarice Scop, Noah Berson, and International Students Liaison Nesrin Bantan. Each of the four delegates will submit reports upon returning from the conference that will provide recommendations for improvement of the CSU.

VP Student Life Beatriz Miralles reported that she is planning a club luncheon where leaders will be given practical advice on how to run their respective clubs. The third annual Rock the Boat is also in its developmental stages after successes in the previous two years. Miralles remarked that the menu would be changed to fall in line with the Health Minds Healthy Campuses initiative. LeGrow motioned to amend the date of Rock the Boat from April 8 to April 12, a Wednesday, and the last day of classes before final exams commence. He proposed this change on the note that the week of April 8 will be a busy time for most students who may not be able to attend. Miralles countered this amendment on the grounds that the previously chosen date has proven successful for the event before.

ENACTUS CAPILANO READIES FOR EXCITING START TO SPRING Club will fly to Calgary for competition, then host high schools at CapU on March 6 Kevin Kapenda

THE CAPILANO COURIER

VOLUME 49.5 ISSUE NO. 15

NEWS EDITOR

After more than six months of planning, filling student positions and empowering North Shore youth, Enactus Capilano is ready for a busy start to March. The team will jet off to Calgary for a competition against Enactus Teams from other Western Canadian institutions, then two days later host secondary school students on campus as part of their Counting on Action program. Enactus Capilano is dedicated to providing a platform for students to create entrepreneurial ventures that are socially, economically and environmentally beneficial to communities.

Enactus Capilano’s “Counting on Action” program is administered in collaboration with four North Shore high schools. “What ‘Counting on Action’ does is send two project representatives into classrooms to teach marketing and other business lessons to students on the North Shore,” said copresident Ivy Martin-Moore. “We provide the classes with $100 loans in order to help them develop a product with a sustainable focus. At the moment, we have six classes participating, from four schools.” There is no criteria for the products the students create, aside from having a sustainable aspect.

The project is set to culminate on Mar.

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ENACTUS CANADA EXPOSITION

REGIONAL

On Mar. 1, nine team members from Enactus Capilano, as well as their faculty advisor Karen Okun, will fly to Calgary to compete in Enactus Canada’s Regional Exposition for Western Canada. Eighteen campus teams from the Western Canadian region, covering Manitoba to BC, will be competing. The competition runs from Mar. 2 to 3. There are four categories to compete in, and Enactus Capilano will be competing in two of them. “We are competing in the categories of entrepreneurship and youth empowerment. There is also financial education and environmental awareness,” said Martin-Moore.

LOOKING FORWARD

Enactus, which is a blend of Entrepreneurial Action Us, has a reputation for mainly attracting business students. However, Martin-Moore and Huang welcome all students that are

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DR. MICHAEL MARKWICK BRINGS CLASS ABOUT PROVINCIAL POLICY TO THE LEGISLATURE Students given chance to discuss course material where it’s voted into law Kevin Kapenda NEWS EDITOR

On Feb. 23, Dr. Michael Markwick and students from the School of Communication traveled to the Legislature in Victoria to observe debate about the provincial budget and discuss the state of BC politics. The trip is the second of its kind in four years.

In the spring of 2013, students visited both the Legislature and Government House, the residence of the Lieutenant-Governor, to discuss the relationship between our provincial institutions and the right to communicate in a free and democratic society.

In this trip, students were received

by Delta South Independent MLA Vicki Huntingdon, and greeted by their host, BC Green Leader, Dr. Andrew Weaver.

Students also got to hear presentations from Michael Butler, a retired Ministry of Finance policy analyst, and representatives from the Office of the Auditor General (OAG).

In a complete visit to the Legislature, students first got to take in a budget debate between the Opposition critic for Indigenous Affairs and Reconciliation and the Minister of that file from the viewing galleries of the house. After the debate, the 21 students from the school were visited

by Huntingdon, who discussed the rising

MAKING THE ROUNDS IN HIS FIRST YEAR AS CAPILANO PRESIDENT Paul Dangerfield presents vision for CapU to students in CSU Lounge Christine Beyleveldt CAMPUS LIFE EDITOR

Before saying goodbye to the Legislature, students were greeted by Weaver, who didn’t have much to say, other than to vote and have a say in the election of a Legislature that will build the province they want to see. “This is your future. The decisions we make now will impact you later,” said Dr. Weaver. “If your generation votes in proportion to seniors or other groups, you can elect anyone you want.”

The day was also special for postsecondary students in general as Weaver tabled a bill that would reform the governance structures of universities and colleges to make them more “arm’s length” from the provincial government of the day.

According to Weaver, the purpose of this bill is to “halt creeping government influence in university governance,” because “the independence of a university board is critical.” Weaver’s words for the class and bill were well received from fourth-year student, Ahmed Shehadeh. “I really liked [Weaver] and the bill he introduced,” said Shehadeh. “He seemed very natural and genuine.”

Sechelt where CapU’s regional campus is situated, all in order to accept feedback from as many stakeholders as he can consult with.

Dangerfield expressed his proposal to improve the capacity and strength of the institution and focus on recruiting and retaining students. As a former Dean of Business, he explained that when he left CapU in 2008, the university received 74 per cent of its income from the provincial government, now it only receives 41 per cent and students pay for everything else.

An expansion of programs, he believes, is the key to the success of the institution.

“It’s the business model,” he said. “The business model doesn’t work anymore and we can’t actually support the university on university transfer programs; we can’t support the university on small, one-off certificates and credentials, we have to have the degrees.”

Currently there are 12 degrees among the five faculties. He hopes to see 30 degrees that include graduate level programs developed during his term, as well as the betterment of Arts and Sciences, which most students see as a stepping-stone either into other programs or towards other institutions.

Students are concerned that the economic bottom-line may affect CapU’s educational priorities, which have

always placed first. The university’s plans to encourage enrolment, expand the campus given its limited real estate as well as adopt a more environmentally friendly policy were points that were all raised. Among the concerns of students are how the structure of their programs will be impacted and how the university plans to achieve the elaborate plan it has laid out. Students enjoy one-on-one time with their instructors and the experience contrived from smaller classes.

Dangerfield has revealed that CapU will be adopting all of the best practices and components of education plans from other universities throughout the province. He hopes to see the population grow to 15,000 during his time as president, while ensuring that the CapU experience remains the same. “We want to make sure that the enrolment process is better. We want to make sure that we’re working on this brand and that we’re getting word out with the community,” he said. “The problem is we’re losing too many students before they graduate.”

To retain incoming students, services, options and experiences need to be better.

Students asked how Dangerfield plans to accommodate the infrastructure that would be required to expand the campus and cater to a larger student population, considering that CapU’s real estate is

limited to just 34 acres. The university and the CSU have repeatedly asked the District of North Vancouver for the use of the soccer field situated to the south behind the Sportsplex, a request that has been denied on numerous occasions.

Dangerfield isn’t concerned that space will be an issue. The P-building next to the north parking lot is being demolished, and the single level Maple building will likely follow to make way for a multi-level building in the future.

Even eco-friendly initiatives have been factored into the university’s plan for expansion. “Typically, what you have in the universities that are really good at it, is you have a program that is around sustainability practices or energy management practices or environmental practices,” he said. “But we do not have a degree that focusses on environmental management.”

With a policy of open and honest consultation, Dangerfield has set a new precedent for CapU as an expanding institution. As the university approaches its 50th anniversary next year, a longterm plan that will see through to 2068 is being developed. Rebranding was the first step, and it’s hard to say how much Dangerfield will be able to accomplish during his term; it’s up to students to shape the CapU they wish to see.

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Towards the end of the day, students were joined by a former financial auditor, and current performance auditor with the OAG. Students were given a full overview of what the office does, and how the work exposes discrepancies in financial reporting or program performance, such as when the OAG found inadequate mining regulation to have been one of the contributing factors to the Mount Polley tailings pond breach in 2014.

Following the OAG lesson, retired Ministry of Finance analyst Michael Butler provided students with research guides outlining the impact our government’s drastic decline in public expenditure has had on provincial services. Butler also delved into how cuts to corporate and personal income taxes, policies that typically favour high earners, have also contributed to budget stinginess under the BC Liberals. “Michael Butler was one of my favourite presenters for sure. I liked how he connected 15 years of [Liberal] policy into what the actual outcome and consequences are, which really related with my view worldview,” said Langley.

THE CAPILANO COURIER

On Feb. 21, the Capilano Students’ Union (CSU) hosted President Paul Dangerfield in the Members Centre for an informal meet and greet. Dangerfield met with a small crowd of students and expressed his vision for Capilano University under his leadership, and took several questions and recommendations from attendees. Just under five months into his presidency, Dangerfield has already attended close to 50 open forums for consultation with students, and has shown his commitment to bettering the community and the educational experience offered only by CapU by seeking out students’ voices. He has also met with members of Mount Currie, the West and North Vancouver Chambers of Commerce and the communities of

levels in partisanship she has seen progress during her eight-year service as an MLA. Huntingdon’s time with the students was significant for many reasons, including the fact that she is the only independent MLA to ever be elected and re-elected to the BC Legislature.

Later on, students returned to the viewing galleries for a government response to the scathing allegations levelled by the opposition against its budget’s impact on First Nations. The response was read out by Minister of Aboriginal Affairs and Reconciliation, John Rustad. This response marked the end of the students’ time in the viewing galleries, which many described as impolite and confrontational.

“The rudeness and interrupting was really disappointing,” said Chantal Langley, a third-year communications student. “I grew up in Victoria, so our elementary schools used to go on field trips to the Legislature. Back then, it was a fun, boring thing to do, but I’m 30 now and it’s totally different. You can just tell that the divisions between the two parties – the Liberals and the NDP, is just toxic.”

SPORTS

PROVINCIALS PREVIEW Blues women look to finish their near-perfect season with a BC title and a trip to nationals Justin Scott ARTS & CULTURE EDITOR

While the Capilano Blues women’s basketball team started their season in a blazing fashion, their shot at a rare perfect record was tarnished by two late season defeats – two losses that have reinvigorated the Blues in their quest for gold. With the Pacific Western Athletic Association’s (PACWEST) playoffs being held at Squamish’s Quest University from Mar. 2 to 4, the team is confident and looking to win the provincial title and advance to the Canadian Collegiate Athletic Association (CCAA) national tournament. “If we play our best, I don’t really care what the other team is doing, it shouldn’t matter if we’re playing our best basketball,” said assistant coach Chris Weimer.

The team’s defence was a Trojan Wall for the first three quarters of the season.

Getting consistent defensive stops and turnovers kept their opponents at bay.

Nearing the end of the season, however, teams were able to scout the

Blues effectively, coming up with their own Trojan Horse game plans. “Teams have us scouted so well, we can’t just play into their hand. So [we have to be] creative outside of what we normally do. We need to be able to adapt,” said second year guard Brittany Wertman.

The PACWEST pits each team against each other numerous times throughout a season. This schedule allows teams to become familiar with one another’s players, styles and habits. “We play each team three times. You get to know personnel, you get to know tendencies,” said Weimer. “We scout every week, we spend time looking at tape of the other teams, and all the other teams do that as well.”

Rather than worrying about being outscouted, the team is focusing on what paved their way throughout the season – fundamentals. For the Blues, that means defence. Still ranked first in the league, their defence is their strongest weapon.

“The last little bit our defence has slipped for sure,” said Wertman. “Offence, we’re scoring, it’s not like we need any changes there, but definitely defence. I mean the Camosun [College] game was not good, we didn’t even play defence,” she added.

This sentiment is not lost on the rest of the team.

“I mean, we allowed 95 points against

Camosun, which is unheard of,” said Weimer. “I think we’re allowing 50 [points per game allowed (PPGA)] a game or something like that.”

The official statistic is a league-best 51.1 PPGA. For the Blues to ensure their defence fires on all cylinders come playoff time, the team has been giving it extra attention in practice. “Getting back to the basics,” said Wertman. “A lot of defence in practice.”

While the team is trying to maintain their proven ways going into Friday’s semi-final game, they have made some alterations to the usual practicing routine. “We do a lot more situational stuff in practice – like down four with two minutes left, you know?” said Wertman.

“That stuff, that will definitely prepare us because even if we’re in the finals, it’s doubtful we’ll have a blowout game.”

The tournament begins with the quarterfinals on Thursday, Mar. 2, the semi-finals Friday, Mar. 3, and the Finals on Saturday, Mar. 4. Due to their ranking, the Blues receive a first round bye – as do their rivals, the Douglas College Royals.

Because of this, neither team knows who their first opponent will be. Capilano will either face Camosun College Chargers or Quest University Kermodes and the Royals will either face Vancouver Island

University Mariners or the Langara College Falcons.

Both Weimer and Wertman expect to make it to the finals.

“Most likely Douglas,” said Weimer.

“Douglas will be on the other side.”

“It seems like we’ve kind of been on a path to collide in the finals, Douglas, Cap,” added Weimer. “We’ve battled all year, close games, they took one off us. I truly believe we’re the two best teams in the league.”

After a memorable regular season the Blues have proven that they have one main opponent – themselves. They had a few off nights, but are focusing on fine-tuning their game to ensure they have no more issues.

The losses that tarnished their near-perfect season may have been beneficial to their playoff hopes, encouraging them to refocus.

“Now that we’ve lost, we know we don’t want to lose,” said Wertman.

“I think we’re ready,” Weimer added. “I think we’ve gone through a season where we had a lot of success. We had a couple bumps, a couple speed bumps in the road, and hopefully those were lessons for us to learn from, to make us a better team.”

The Blues know anything can happen, but there is a general feeling and belief amongst the team and their followers that this is their year.

Blues Men eager to start “second season” after struggling in 2017 Carlo Javier

THE CAPILANO COURIER

VOLUME 49.5 ISSUE NO. 12 15

MANAGING EDITOR

If there’s one thing that a basketball game can guarantee, it’s that hot streaks are not everlasting.

After a scorching start to the 20162017 season, the Capilano Blues men’s basketball team has fallen back to earth since the turn of the new year. Although the Blues still maintained their hold on the third seed of the Pacific Western Athletic Association (PACWEST) conference, their play in 2017 has been a far cry from their outstanding start, which saw them top the conference with eight wins and just one loss. Finishing the regular season with 10 wins and eight losses, the Blues enter the provincial championship with the third seed, and are slated to play against the Camosun College Chargers in the first round of the tournament on Mar. 2.

For much of the season, the Blues were able to grind their way past obstacles both on and off the court. Like any basketball team, they’ve faced their own fair share of shooting slumps and injuries, but they’ve also faced problems with eligibilities.

Despite numerous challenges, the Blues finished 2016 at the top of the PACWEST and even held an 8-1 record by midJanuary – then something went awry. “I think we got too comfortable, we got cocky,” said second year guard EJ Mabone.

The Blues suffered a debilitating loss at home against the Vancouver Island University Mariners – a stout program whom they defeated earlier in the season.

Since then, the Blues have faced a seemingly unshakeable funk, losing seven

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-PAUL YATES

out of their final nine games of the regular season. “We thought we were the top team and we didn’t really need to work hard anymore, so that became a problem and it’s hard to turn things back on,” Mabone said bluntly. “Now it’s kind of a thing where we take possessions off and that’s how we lose the games.”

Mabone was one of two young perimeter players that were thrust into the starting line-up after the departure of Martin Bogajev and Brendan Bailey before the season tipped off. Mabone quickly established himself as one of the team’s promising young players, particularly on the defensive end, where he shared lockdown duties with forward Hassan Phills. However, an injury sidelined Mabone for half of the season, piling another hit to the Blues’ roster. After returning to the court in a home game against the Quest

University Kermodes on Jan. 26, and back to the starting lineup against the Columbia Bible College Bearcats on Feb. 2, Mabone saw another setback and was forced to missed both island games. He did however return to the court for the Blues’ final two games. “It’s about me taking care of my body, seeing what I can do and don’t push it too much, it’s pointless to get reinjured,” he said.

On Mar. 2, the Blues head to Quest University for the annual PACWEST Basketball Championships, where they will face off with the sixth seed Chargers.

“They’re a bunch of bullies,” Mabone said. The Chargers have built a brutish identity around their roster, aiming to outmuscle every team they face. Although the Blues are outsized by the Chargers, Mabone is confident that they can turn their mismatch into an advantage. “We’re

physically smaller than they are, but we can easily run them out of the gym.”

For the Blues to find playoff success, they need to reinvigorate the hustle that they played with earlier in the season.

“Outwork every team, that’s basically what it was; we communicated well, we hustled,” Mabone said. “Staying composed, sometimes we get a little scattered and out of control.”

With a forgettable stretch now in the rear-view mirror and the provincial tournament just days away, the Blues look to get back to the brand of basketball that made them such an exciting unit at the start of the season. It’s not going to be easy, but if Mabone had one positive takeaway from their recent slide, it’s that the struggles have brought the team closer together. They’re just going to have to leave it all on the court.

CAMPUS LIFE

VENDING MACHINE ROUNDUP A guide to the snack stations on campus Christine Beyleveldt CAMPUS LIFE EDITOR

Accessible 24 hours a day, vending machines are handy, if unwholesome, sources of nourishment for Capilano University students. The Capilano Courier conducted a roundup to examine the tasty treats at your avail when you’re in need of a quick fix, and to find out which treats are exclusive to their location. You might be as surprised as we were – there are some haphazard snacks in the most obscure locations on campus.

BIRCH

The Birch building has the widest variety of snacks and drinks, all neatly tucked away behind the microwaves in the cafeteria and out of plain sight. This may have been done on purpose. The bottled drinks available are of the less-fizzy kind, including water, cranberry, apple and orange juice, Nestea iced tea and lemonade. While the snacks are few and far between, the Munchies trail mix is a standout on display.

Exclusive Snack: Creamy dill flavoured Old Dutch and Lifesavers.

Can you believe those suckers are a whole $2?

of sugary drinks.

Exclusive snack: Rice Krispy squares and Crispy Minis. There are rice chips available in cheddar, BBQ and crunchy dill. After sampling both, I’ve decided that whether it’s crunchy or creamy, I still don’t like dill.

LIBRARY

The Library building’s machines have Fanta, Fresca and all sorts of Coca-Cola, including regular, zero, diet and the new green label Coca-Cola Life that’s sweetened with natural sources. Those “natural sources” are stevia – a plantbased sweetener, and sugar – 25 grams of it per bottle, to be precise. Mineral water flavours come in dragonfruit, tropical citrus, orange, kiwi-strawberry, acaiblueberry pomegranate and lemonade. The lone snack machine is stocked with Welch’s fruit gummies, sour worms, Hickory Sticks, Cliff Bars and the assorted Munchies (the good kind, not the trail mix) that consist of assorted chips and pretzels.

Exclusive Snack: Green Teaflavoured Pocky.

FIR

This is a snack-free zone. (You know what they say about starving artists.) The IDEA students have only got two water fountains in their building on the ground and third floors.

The machines on the second floor of the Fir building are right next to the Tim Hortons pop-up café. If you want snacks, you’ll have to get them from the bakery shelf, as these machines only dispense water, fruit juices, pops and energy drinks, including Java Monster of the Mean Bean variety. That’s coffee-flavoured, by the way. I hear it has a mild vanilla essence but I wasn’t brave enough to find out for myself.

Exclusive Snack: Badoit carbonated mineral water made in France, as if the Evian spring water coming from a source near Lake Geneva in Switzerland wasn’t fancy enough.

CEDAR

BOSA

ARBUTUS

Snacks consisting of the usual variety of chips, cookies, popcorn, chocolate and pretzels are available on the first floor of the Cedar building along with a selection

BEHIND THE SCENES AT CHARTWELLS A look at the preparation of the elaborate convocation spread Rachel D’Sa

MAPLE

The lone snack dispenser tucked around the side of the Capilano Students’ Union Maple lounge next to a row of lockers

still in its developmental phase, she notes that one thing is certain: “Chartwells does not use their traditional measurements for platter sizes for this event.”

Last year’s spread consisted of hors d’oeuvres, including bocconcini and tomato skewers, sushi, teriyaki meatballs, petite vegetable samosas with chutney, spring rolls with plum sauce, cajun chicken wings, mini beef tacos with salsa and pita chip platters with hummus and tzatziki.

Bite size desserts, including cream puffs, coconut macaroons and assorted squares were all served with coffee, tea and punch.

With over 3,000 guests to cater to over the span of two days, the chefs begin planning their spread months in advance when event organizer Julie Vanderyagt reaches out to Chartwells. Food and beverages are prepared on the day of the event. “At this point we have a look at last year’s menu and Julie decides if there should be any changes,” said Boch.

“By mid-May, Julie gives us a rough idea [of] attendees and she gives us the times of the different ceremonies with receptions.

Our kitchen chef starts to work on food quantities and staff planning.”

Seven to 10 days before the ceremonies,

attendance has been calculated and preparation speeds up, and work schedules are created accordingly for front-of-house staff members. “Constant communication between Julie and us is essential. Everyone needs to be on the same page and needs to know the deadlines,” said Boch.

Preparing enough food for the largest event of the year isn’t without its challenges. “It is at a time of the year when our operation starts slowing down and we have fewer staff working,” said Boch. “The large scale of this event is always a little challenging. It is also challenging that we do not have a lot of turnaround time in between sessions, and everything has to work like a welloiled machine to ensure proper take down of the last session and setup for the next one.”

With timeliness noted, Boch ensures that Chartwells is also prepared for dietary restrictions. The majority of Chartwells’ menus are nut and major allergen free, and allergy alert placards get placed in front of spreads. Vanderyagt also takes note of certain dietary requirements that get handed off to the

caterers long in advance.

The event is to take place outdoors despite a high chance of rain, but Boch is certain the event won’t be heavily dependent on Vancouver’s unpredictable elements.

“Our task becomes more challenging in case of bad weather, but it does not impact how the event is planned and executed,” she said. The reception following the ceremony is hosted underneath a canopy, and plates are transported outdoors using Chartwells’ traditional catering carts and food warmers.

With all the stressful hours of planning and preparation required to pull off the extensive ceremony that is ultimately the most meaningful day for CapU students and their friends and families, Boch finds satisfaction in her and her team’s end product. “It is great to be a part of an event that is very important to not only the university, but also the students and the proud families,” she said. “To be able to see all the happy faces makes it all worthwhile.”

CapU’s convocation ceremonies are scheduled for June 5 and 6, signalling the end of Chartwells’ second successful year as the university’s catering service.

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Convocation is a grand occasion for thousands of Capilano University students each year, and while the graduates are the focal point of the ceremony, it also serves as a spotlight moment for the team working behind the scenes to cater to the entire event. Chartwells has only been CapU’s food service provider for a little over a year, but they have always delivered artful and palatable dishes on the catering front, and Convocation has been no exception.

According to Catering Manager Stefanie Boch, the platters at Convocation don’t actually differ much from those served at other events throughout the year, but rather it’s the amount of food that is out of the ordinary. Although this year’s spread is

The machines located outside the washrooms on the first floor hold the usual assortment of chips, pretzels, cookies and chocolates. I also spied a curious item called

holds all the same goodies as the vending machine in the Bosa building, with one delightful exception.

Exclusive Snack: Turtles chocolate. Every snack machine has an assortment of chocolates that includes Aero bars, Caramilk, Kit Kat, Mr. Big and Dairymilk, but the Maple building’s dispenser has a hidden treasure in the form of bite-size pecan and caramel filled chocolate Turtles.

THE CAPILANO COURIER

CONTRIBUTOR

a Vel Bar, an apricot twist with sunflower and sesame seeds that’s also available in the Maple building’s dispenser.

Exclusive Snack: Nothing unique to see here, unless you’re referring to the guy with an armload of camera equipment in the lobby.

FOOD

Sunday Morning Omelet Paul Dangerfield – President and Vice Chancellor, Capilano University

Banana Bread Sidharth Mohan – Director of Food Services, Compass Group at CapU This is a very simple yet delicious Banana Bread recipe. I love this one because it is one that my daughter and I make almost every weekend, almost as a tradition. The simple steps allow her to help get a real sense of satisfaction about her contribution. On occasion, we add chocolate chips to it.

INGREDIENTS 2 cups all-purpose flour 1 teaspoon baking soda 1/4 teaspoon salt 1/2 cup butter 3/4 cup brown sugar 2 eggs, beaten 2 1/3 cups mashed overripe bananas

Vegetarian Moroccan Green Lentil Stew

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VOLUME 49.5 ISSUE NO. 15

William Chan – Executive Chef, Compass Group at CapU INGREDIENTS Spice Blend 1/2 tsp. ground cumin 1/4 tsp. ground coriander 1/2 tsp. turmeric 1/2 tsp. ground cinnamon 1/8 tsp. paprika 1/8 tsp. cayenne Pepper Stewed Vegetables 1 tbsp. olive oil 1/2 medium yellow onion, medium diced 2 cloves garlic, minced 1/8 tsp ginger, minced 2 stalks celery, medium diced 1 cup chopped kale or spinach 1 (8 oz.) Can chickpeas (rinsed) 1 (18 oz.) Can chopped tomatoes 1/4 lb cauliflower florets 1/4 lb sweet potatoes (cubed same size as chickpeas)

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DIRECTIONS Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5-inch loaf pan.

In a large bowl, combine flour, baking soda and salt. In a separate bowl, cream together butter and brown sugar. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture; stir just to moisten. Pour batter into prepared loaf pan.

Bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack.

3 cups vegetable broth (Knorr) 1/2 cup green/brown lentils 1 small bay leaf DIRECTIONS Combine spice blend. Add diced onion, minced ginger and garlic; saute in a pot with olive oil over medium heat until softened (one to two minutes.) Add spice blend (cumin, coriander turmeric, paprika, cinnamon and cayenne pepper) to pot and cook for 30-40 seconds. Add kale, diced celery, cauliflower florets and sweet potatoes to pot and continue to saute for two or three minutes more. Add the diced tomatoes (with juices) and chickpeas (rinsed and drained). Stir the pot until well mixed. Add vegetable broth and bay leaf to pot and bring to boil on high heat with lid on. Once it reaches a boil, add lentils. Stir and let it come back up to a boil, then turn the heat down to low. Let stew, simmering on low with lid on for 2030 minutes (depending on stove).

After simmering for 20-30 minutes, the lentils should be tender. Remove bay leaf and give the stew a taste. Add salt as needed. Garnish with chopped parsley or cilantro and serve with flatbread or couscous. Serves four.

This is a favourite for our family on Sunday mornings when we are all around and have time for brunch. The three keys to the omelet are: fresh eggs and cheese; covering the omelet when cooking and taking your time. I always prepare the accompanying sides first and keep them warm so that I can focus on the omelet and have everything hot and ready at the same time.

INGREDIENTS 2 eggs per person Medium-aged cheddar cheese Creamy Havarti (or your favorite cheese that will melt) White onion Fresh, whole white mushrooms Freshly ground pepper 1% milk or almond milk DIRECTIONS Crack two eggs per person. (I am usually making brunch for four adults, so that’s eight eggs into a smooth mixing bowl.)

Finely chop the white onion; for four people I use about one-quarter of an onion, slice four mushrooms thinly and add both ingredients to the eggs. Grind over the mixture a generous amount of fresh pepper and pour in a splash of milk.

Gently beat the eggs and ingredients, making sure the eggs are well mixed.

Capilano Blues Couscous Chicken Soup CJ Pentland – Athletics & Recreation Officer, Capilano Blues Takes about 45 mins. Serves four.

Thinly slice your cheddar and Havarti cheese. Make sure there is enough to put an alternating thin layer of each across the entire omelet once it is poured into the frying pan.

For this size of omelet, I use an eightinch smooth frying pan with fairly deep sides. Heat the pan on low. Make sure you have your sliced cheese and a cover for your pan ready. (I use a glass cover so that I can see how the omelet is doing without have to lift the lid.) Stir your omelet in the bowl one more time, and then pour into the frying pan, give the mixture a stir to ensure your ingredients are spread out, and then place the cheese slices over the entire surface of the omelet and cover it quickly with the lid. I have a gas cook top and on low the omelet can take 10 minutes. The omelet will rise and you don’t need to flip it if you keep the cover on. About two-thirds through the cooking time, lift the lid and cut the omelet in half with a spatula, and then cover it again. This lets a bit of steam out and makes it easier to serve.

While the omelet is cooking, I assemble my cooked sides. I usually serve roasted potato hash browns, sliced baked tomatoes and a couple of slices of Canadian maple bacon. When all the cheese is melted and the omelet has risen and is just cooked through, I dish out quarter servings. Enjoy with a fresh cup of coffee and orange juice. Great way to spend Sunday morning with your family.

INGREDIENTS 1 cup chopped onions (about ½ of a medium) 3/4 cup sliced leeks (about 1 medium) 1/2 cup sliced carrots (about 1 medium) 1/2 cup chopped celery (about 2 ribs) 1 tbsp. minced ginger 1 tbsp. lemongrass paste 2 cloves minced garlic 8 oz. cooked chicken, shredded 1 cup pearl couscous 4 cups chicken stock 1/2 of a lemon 1/2 tsp. ground turmeric Salt and pepper DIRECTIONS Heat one tablespoon of chicken stock in a large pot. When begins to sizzle, add onions, leeks, carrots and celery. Sauté until vegetables are soft, approximately six minutes. Stir in ginger, lemongrass and garlic, and heat til aromatic. Sprinkle in turmeric over veggies and stir.

Add the stock, chicken and couscous and bring to a light boil. Reduce heat to a gentle simmer and cook for 15 minutes.

Squeeze half the lemon into the soup and season with salt and pepper to taste.

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Hungarian Chicken Paprikash

Donna Hooker – Director, Centre for International Experience at CapU INGREDIENTS 30 mL (2 tbsp.) vegetable oil 1.2 kg (2.6 lbs) bone-in chicken thighs (skinless optional) 300 g (3 cups) sliced cooking onion 200 g (1 1/2 cups) red bell pepper, sliced (about 1 pepper) 20 g (3 tbsp.) Hungarian paprika 3 bay leaves 18 g (2 tbsp.) all-purpose flour 500 mL (2 cups) chicken stock 125 mL (1/2 cup) full-fat sour cream 30 mL (2 tbsp.) lemon juice Salt and pepper Chopped parsley, for garnish

Penne alla Vodka

Andy Rice – Editor-in-Chief, Capilano Courier INGREDIENTS 1 tin of Hunt’s Thick ‘n Rich chilli tomato sauce 1 lb. hot Italian sausages, removed from casings 6 mushrooms, finely chopped 1 red bell pepper, finely chopped 6 cloves garlic, crushed 1 onion, diced 1 cup heavy cream 1 tbsp. olive oil 1 tbsp. butter 1/2 cup fresh basil, roughly chopped 2 oz. Sons of Vancouver chilli vodka 2-3 tsp. Epicure Arrabbiata sauce mix (chilli flakes, onion flakes, garlic powder, dried herbs) 1/4 tsp cracked black pepper 2 tbsp. finely grated parmesan cheese 1 box of Catelli Smart penne (375g)

Grits with “The Works”

Victoria Miles – Director, Communications & Marketing at CapU

INGREDIENTS Cream of Wheat Milk (for Cream of Wheat) 2 slices Bacon Handful of spinach

Sacha Fabry – President, Capilano Students’ Union INGREDIENTS 1/4 cup All Purpose Flour 1 tsp. dried thyme 1/2 tsp. salt

Using the same pan, add the onion and bell pepper and cook until onions are soft. Add the paprika and flour and stir for two minutes (the flour and paprika will stick onto the vegetables). Add a little of the stock and stir until flour loosens from the veggies. Then pour in the remaining stock while stirring. Increase the heat to medium, add the bay leaves and add back the browned chicken. Bring the liquid to a gentle simmer and loosely cover the pan, cooking for 30 minutes. Uncover the pan and continue simmer for about 10 minutes to reduce the liquid. To finish the sauce, remove the cooked chicken to a clean plate and remove and discard the bay leaves. Mix the sour cream and lemon juice in a small dish, then add this to the saucepan while stirring quickly. Add the chicken and season to taste.

Serve over rice. Garnish with parsley. Enjoy!

DIRECTIONS Fill a large pot with cold water; turn onto high. When water has come to a boil, cook penne al dente according to package directions. Drain, cover and set aside.

In a large saucepan, sauté the sausage meat in oil until it’s browned. Remove and set aside. Melt butter in the same pan, adding onion and cooking until caramelized and translucent, approximately 10 to 15 minutes.

Add chopped peppers and cook for two minutes; then add mushrooms, garlic, Arrabbiata mix and cracked pepper and cook for two more minutes. Add one ounce of the chilli vodka and sweat the entire mixture for an additional minute or two. Then, add the sausage back into the mixture and pour the tomato sauce over top. Cook for 10 minutes, stirring occasionally. Pour in the other ounce of chilli vodka, stirring once more, and then add the cream, parmesan and basil. Bring the mixture back up to temperature, stirring often, and serve over penne – or, better yet, stir the penne right into the sauce and add more parmesan cheese on top!

Splash of balsamic vinegar 1 egg 1 oz. grated cheddar Pepper and salt DIRECTIONS Cook one portion of Cream of Wheat with milk according to package directions. Fry bacon in a separate pan, remove to drain on paper-towelled plate, then chop into bite size pieces. Remove most of bacon fat from pan. Roughly chop spinach, then sauté in remaining fat. Add a splash of balsamic to the spinach and slide it to side of pan to keep warm. Fry egg in pan until cooked, but still runny inside. Grate an ounce of cheddar. Scrape Cream of Wheat into bowl; top, in 1/3 sections, with bacon, spinach and egg. Sprinkle cheese over all. Grind some pepper and salt on top and you’re good to go! One pan. One pot. Total time? 10 - 15 minutes.

6 (4 oz.) skinless, boneless chicken thighs 1 tbsp. olive oil 6 cups cremini mushrooms (quartered) 2 cups carrot (1/4-inch thick slices) 1/3 cup Canadian bacon (1/4-inch thick slices) 1 cup dry red wine 1 cup fat-free, less sodium chicken broth 1 tbsp. tomato paste

Bavarian Apple Cheesecake

Karen McCredie – Registrar, Registrar’s Office at CapU

DIRECTIONS Crust: Combine butter, sugar and vanilla. Blend in flour.

Spread dough on bottom and one inch up sides of a nine-inch springform pan.

Crust can be made in food processor.

Filling: Beat cream cheese and sugar until well blended.

Add eggs and vanilla; mix well. Spread evenly over crust.

INGREDIENTS Crust: 1/2 cup butter 1/3 cup sugar 1/4 tsp vanilla 1 cup flour Filling: 2 packages (250 g each) cream cheese 1/2 cup sugar 2 eggs 1 tsp vanilla Topping: 1/3 cup sugar 1/2 tsp cinnamon 4 cups peeled sliced apples 1/4 cup sliced almonds (optional)

Best Ever Blueberry Muffins

Jacqui Stewart – Vice President, Finance at CapU INGREDIENTS Dry ingredients: 1 1/2 cups All Purpose Flour 1 1/4 tsp. baking powder 1/4 tsp. baking soda 1/2 tsp. salt 1 cup blueberries, fresh or frozen Wet ingredients: 1/2 cup Orange juice 1/2 cup Rolled oats 1/2 cup Butter or margarine 1/2 cup Granulated sugar 2 eggs

Topping: Combine sugar and cinnamon. Toss apples in sugar mixture; place over cream cheese layer.

Sprinkle with almonds (if desired).

Bake at 450 degrees for 10 minutes. Reduce temperature to 300 and continue baking for one hour longer or until golden brown. Cool on wire rack and chill for three hours (or overnight).

DIRECTIONS: In a large bowl, mix flour, baking powder, baking soda and salt. Stir together thoroughly.

Combine rolled oats and orange; stir and set aside. In another bowl, cream butter and sugar. Add eggs; beat until creamy. Add rolled oats mixture.

Add dry ingredients to wet ingredients. Stir until just moist. Fold in blueberries.

Fill muffin cups until 3/4 full. Sprinkle with topping.

Bake in 400 degree oven for 15 minutes or until cooked.

Makes 12 muffins.

Topping: 2 tbsp. granulated sugar 1 tsp. cinnamon

DIRECTIONS Combine flour, thyme and salt in a ziptop plastic bag; add chicken. Seal and shake to coat. Remove chicken from bag, shaking off excess flour.

Heat oil in a large nonstick skillet over medium-high heat. Add chicken; cook eight minutes or until browned. Remove

chicken from pan.

Add mushrooms, carrot and bacon to pan; sauté two minutes. Stir in wine, broth and tomato paste; cook nine minutes. Return chicken to pan; cook eight minutes or until chicken is done. Serves six.

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Quick Coq au Vin

DIRECTIONS Heat oil in a large saucepan over high heat and add the chicken. Brown on both sides, skin-side down, about three minutes per side. Remove the chicken to a plate and reduce the heat to medium-low.

/CAPILANOCOURIER

THE CAPILANO COURIER

This is my favourite go-to ‘don’t open a cookbook just put it all together’ dinner when I have had a very long day at Cap and my husband hasn’t cooked. Fry more bacon and eggs, sauté more spinach, shave more cheddar and cook more Cream of Wheat if anyone else in your house is hungry.

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FOOD

THE BUDDING BUSINESS OF EDIBLES

THE CAPILANO COURIER

VOLUME 49.5 ISSUE NO. 15

British Columbia’s cannabis industry is booming, but its future is uncertain.

By Justin Scott.

Art by Pamella Pinard.

10

S

itting at a table in Commercial’s Bump and Grind Café, Mary Jean Dunsdon, a CapU alumni better known as Watermelon, used her hands to lay out Wreck Beach’s topography upon the tabletop. “So the cop arrests me here,” she said signalling to one end of the table, “and he’s got to walk me here,” she continued, moving her hand to the other end of the table, signalling the full length of the beach.

While this story may seem bleak, it’s actually Dunsdon’s fondest memory from the 20 plus years she spent selling THC infused cookies, better known as edibles, on Vancouver’s Wreck Beach.

Vancouver has long been known as the Cannabis capital of North America, if not the world. Due to the prevalence of the plant throughout the city and its culture, Vancouver has cultivated a strong industry based around cannabis and it’s products.

While many prefer the classic method of combustion when it comes to ingesting their THC, edibles are another popular method of getting high.

Edibles are made when THC, which has been removed from the cannabis plant through a process called decarboxylation, is mixed into a recipe for any kind of food or beverage. Raw cannabis doesn’t naturally contain THC, but rather THCA, which is the THC chemical with an extra carbon component. Decarboxylation occurs when cannabis is heated up, which is why smoking and vaporizing releases the THC chemical as well. However, while smoking and vaporizing cannabis releases its THC, they don’t allow you to separate the THC from the plant to be used at a later time, which would be needed for baking edibles.

The simplest way of achieving this is by heating cannabis mixed with butter or oil in an oven. This process separates the THC and allows it to find a new home in the butter or oil, which can than be mixed into a recipe. Essentially, “the cannabis molecule has a carbon molecule on it and the heat knocks the carbon molecule off,” said Dunsdon, which allows it to be received by our cannabinoid receptor.

In terms of the differing effects derived from eating a THC edible compared to inhaling combusted or vaporized THC, Robyn Holliday, who works at the Lotusland Cannabis Club Dispensary in North Vancouver, tells customers it varies from person to person. In general, however, she said “the biggest difference between smoking and edibles is that the edibles are very much not in your head. When you smoke a joint your eyes are all red, you feel really high. With edibles it’s like that full body, you kind of feel sleepy and groggy but you’re not as much cerebrally high” While dispensaries are a fairly new phenomenon, Dunsdon started selling edibles on Wreck beach in 1993, and has been selling the tantalizing treats ever since.

“In the past, edibles were not easy to come by; there wasn’t a lot,” she said.

“There was another girl on the beach selling edibles, she called them happy cookies, I think, I called mine crazy cookies.”

THE BUSINESS OF POT

Since then, Dunsdon, as her alter ego Watermelon, has built an edible empire.

While she no longer bakes her edibles herself, she has her own Watermelon Bakery that produces around 4,000 units a month.

“We call them units,” she said. “So ginger snaps, that’s what I’m famous for, we make and bake 3,000 ginger snaps a month. But I would say units, units would be like – because we do rum balls, butter tarts, quinoa cupcakes, toffee, so we would call them units – we bake and sell around 4,000 units a month.”

These units go to a number of places.

Although Dunsdon retired from her iconic role as a vendor on Wreck Beach last year, she still serves around 350 private clients, as well as supplying a number of Vancouver’s dispensaries and shipping units to customers via the mail.

“Every time I go I’m dropping 400, 500 cookies at a time for a dispensary,” she said.

Dunsdon believes her ginger snaps and

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be eating at McDonalds and shopping at London Drugs and they’re going to force that on you. But you know what, we have a long history of civil disobedience and I think the government can say whatever they want, but until we get what the people want, we’re going to keep rebelling and we’re going to keep doing what we’re doing.”

For now, however, the industry is still expanding. The location of Watermelon’s Bakery is secret, but Holliday said that all the edibles Lotusland sells are made on Vancouver Island.

HEALTH AND CANNABIS

cannabis by those under the age of 24 leads to a lower quality of life.

“What we see is that those who used a lot of cannabis when they were younger, tend to be less satisfied with their lives when they’re older,” he said.

Alternatively, Dunsdon sees the possible medicinal purposes of cannabis.

“If you’re isolated because you’re on opioids, and you’re at your home and you can’t get out because you’re constipated, they’re just treating the symptoms, they’re not helping you in your life. Cannabis can help you. Cannabis can help you get off bad drugs; it can help you find happiness.”

With the future of the marijuana industry in British Columbia being somewhat unclear, Dunsdon has begun to diversify her business. In addition to the edibles, she owns and runs a imported liquorice store on Commercial Drive called the Commercial Drive Liquorice Parlour and is about to release a new cannabis cooking show, after seeing success with precious productions. “I’m about to produce a new cooking show, we’re coming out with a really new and exciting cooking show in March,” she said.

THE ARREST

While her future remains bright, Dunsdon will never forget her first arrest on Wreck Beach.

“The very first day I ever got arrested – I was on the beach, it was a busy Saturday, it was September 8, 2001,” she said. “My boyfriend at the time was an American, it was actually Zach Galifianakis. Do you know Zach? He’s pretty famous. We dated for years; he loves pot food. I still send him pot food all the time. “[I had] been on Wreck Beach eight years, giving everybody’s kids free watermelon, I’m about as sweet as they come. Your first arrest is terrifying; your whole body has adrenaline… it just doesn’t know what’s happening,” she recalled.

“Once I sort of calm down I realize we’ve really got a long way to go. So maybe I’ll start telling people as we go. ‘This guy would like me to quietly come, well fuck you

buddy.’ So I start telling people [I’m being arrested] and a crowd starts gathering.”

“There’s a lot of photos of this, about 300 people eventually stand up and surround this police officer. So now 300 people are screaming; in the photos you can even see the preverbal angry fist,” she said, raising her hand in the same manner. “Then, 50 nudists followed me all the way up the steps and stood on the road and started screaming ‘We’re all naked on the road, arrest us and let her go.’

“So the reason I say that was one of the best days of my whole life is because as much as it was terrifying, my community loved me, they really really love me, and they stood up for me,” she said.

While her first arrest is her most memorable, Dunsdon has been cuffed two more times since her original run in with the law, being fully acquitted all three times. “You’ll notice that they don’t like to come for people like myself, Dana Larsen, all those weed activists [anymore],” she said, signifying a greater movement in BC’s cannabis industry. With legalization seeming imminent, the persecution of those involved in the industry has diminished, and the focus of all involved now seems to be on the transition to a legal business model.

In terms of her legacy, Dunsdon said, “I’ll just be the Betty Page of weed cooking; she was the first but not the best, and she lingers in everybody’s mind.” Adding, “I’ve been doing this for 20 [years], and I’m a tortoise, so I plan on being here for another 20.”

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VOLUME 49.5 ISSUE NO. 15

Another issue facing the cannabis industry is the relative lack of research on the longterm effects of THC consumption. While there have been reports that link THC consumption during one’s youth to mental illness later in life, and the obvious effect of inhaling smoke into one’s lungs, there is still a relatively low amount of research done on the topic.

Vancouver Coastal Health’s (VCH) Medical Health Officer for the North Shore, Dr. Mark Lysyshyn said that VCH has “two main concerns with edible cannabis.”

“First,” he said, “It’s difficult to tell how much is in a certain edible, or how long it will last for certain individuals. Our other main concern is unintentional poisoning.”

Lysyshyn explained that due to the fact that edibles often look like their THCfree inspirations, children or animals occasionally ingest them accidentally. He believes that making edibles that look like candy, cookies, or other treats, alongside the discreet packaging they often come in is the real danger.

“It’s not like we think it’s bad, obviously people like eating edibles,” he said. “We’re hoping that legalization will help many of the problems associated with cannabis.”

However, while Lysyshyn and VCH are supportive of legalization, they do still caution against the abuse of cannabis.

While there is “no difference between smoking and an edible,” Lysyshyn mentioned that studies have shown use of

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rum balls are her premier items not just because they taste great, but also because they last.

“My ginger snaps and my rum balls are my best product because they’re long term products. They are products that were made when Canada Post was pulled by horse and carriage. So, if you think about Christmas recipes, they’re recipes that are designed to get better with age.”

However, Holliday believes that the best and most popular edibles available at Lotusland are their gummy bears.

“Gummies are probably our most popular because a lot of people, they don’t like the chocolate because there’s too much sugar in it, so they prefer the gummies,” she said. “Because you have to chew them more and they’re in your mouth a little bit more, I feel like they absorb into your bloodstream a little bit better.”

While there are no official figures on how many dispensaries are located in Vancouver, due to their quasi-legal status and the constant opening and closing of individual stores and locations, a quick Google search finds more than 50 pot shops within the Greater Vancouver Regional District alone – there are literally more dispensaries in downtown Vancouver than there are Tim Horton’s.

Although the cannabis industry is clearly booming in Vancouver, these are still uncertain times for those involved in the industry. Many fear that once legalized, large corporations will monopolize the marijuana market, with help from the government and its regulations.

While it is impossible to tell how much the cannabis industry is currently worth in British Columbia, estimates have it at around $400 million a year in cash flow. However, a 2015 <i>Financial Post<i> article hypothesized that legalization could turn it into a $5 billion a year industry, with other estimates reaching the $20 billion mark and above.

“If they choose to regulate the little person out, the mom and pop person out, then we all get to live the rest of our lives with corporate crap,” said Dunsdon. “We’ll

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FOOD

GUTS TO GLORY Taking on Vancouver’s eating challenges Andrew Yang CONTRIBUTOR

Competitive eating competitions can be a dream for starving students to eat their hearts out, without worrying about paying for the bill. In fact, there are restaurants that are willing to pay for your next meal if you can complete their personal challenges.

And let’s be honest, who wouldn’t like to have a trophy just for performing the basic necessity of living?

It doesn't take too many resources to host an eating competition. So long as you have people willing to stuff themselves and a platter full of food, you can make a daily routine into an event. What makes eating competitions appealing is that practically anybody can watch or participate in them.

Restaurants hosting these types of contests gain the benefit of promoting their food network, and therefore generate trending outreach to customers over time. For serious contenders, an eating competition is their one-way ticket to their claim to fame – if they have the guts.

In order to understand what runs behind these competitive scenes and who are the key figures of speed eating, let’s go back in time when the first eating competition started in North America.

time champion Takeru Kobayashi, have created eating strategies such as the Solomon Method. What Kobayashi did was split the hot dog in half, eating both halves, and finally the bun itself. He and many other expert contestants also use a technique that involves dunking hot dog buns in water to make the bread easier to swallow.

Before each competition, Kobayashi expands his stomach though massive consumption of liquid and also exercises regularly to prevent fat from disrupting his digestive system. But eating competitions don’t have to be restricted to sausages and buns. In fact, there are several restaurants right here in Vancouver where people can go and take on a food challenge.

RAMEN KOIKA

Eric Kan was one of Koika’s patrons who took on the popular Big Bowl Challenge, though he emerged somewhat less than victorious. “I feel stupid for not asking for ice to throw into the ramen,” he said, lamenting that the scalding hot broth prevented him from finishing off the bowl within the 10-minute time limit. Since the Big Bowl has four times the normal portion of their ramen, contestants must finish all 520 grams of noodles and 1.2 L of broth.

Scalding liquid aside, that is no small feat.

If you can completely devour the challenge in 10 minutes, Koika won’t charge you $18.95 for the Big Bowl. On top of that, champions will also receive their personal recognition through Polaroid

TRIAL BY CONSUMPTION

On the Fourth of July in New York's Coney Island neighbourhood, Nathan’s Hot Dog Eating Contest has been gathering hungry contestants since as early as 1916. Once the competition started, all contestants had 10 minutes to eat as many hot dogs as they could, provided that their stomach could handle the large amount of meat and they didn’t puke all over the table.

Prominent past contestants, like six-

FEEDING THE BLUES The go-to meals of CapU student-athletes Courier Staff

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GO, TEAM!

The Capilano University Blues are among the best student athletes in the province.

They put in countless hours practicing with their dedicated coaches and still find the time to thrive as students. But health and nutrition is something that the Blues are personally responsible for.

Shaelie Bramley, midfield for the Blues women’s soccer team, described how she generally tried to eat as healthy as possible off the pitch, so that she could ensure peak performance during the games this past season. “I didn't have a specific dietary plan,” she said, but she regularly consumed proteins and carbohydrates. Among her favourite foods were eggs, chicken thighs, salmon, apples, strawberries and hummus. Her pre-game meals usually consisted of light foods such as oatmeal or scrambled eggs. Right before warm up, she’d eat a granola bar to

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keep her energy high. “I find these foods aren't too filling but still give me enough energy to play the game… However, I also think it's important to indulge every now and then.”

As an athlete who had to divide her time between games and regular school activities, Bramley found that her key was balance, and rewarding herself with something tasty every now and then was a great way to keep up her energy.

“It's important to eat healthy but also to actually enjoy what you're eating,” she said.

The Capilano Courier caught up with several other Blues athletes to find out what their go-to pre-game meals are and why: “Favourite pre-game meal is some sort of pasta and chicken! Because of the protein from the chicken and the carbs from the pasta for energy... and it's yummy.”

– Tyneille Neufeld, second year left side for women’s volleyball “Before every game, I try to eat one or two bananas, the first usually during the early part of the day and the second just

before the national anthem. The reason why, is just because bananas have always been my favourite, and been a prime source of energy for me to be effective during the game. Bananas have plenty of natural sugars and potassium which keep me from cramping – and pulling a muscle or getting a cramp while playing has always been my biggest fear. So, I eat bananas and drink lots of water to prevent those things. Fun Fact: I also eat my bananas with rice, pasta, and long list of others.”

– Hassan Phills, fourth year forward for men’s basketball “Spaghetti with meat sauce if I’m cooking… Probably because it’s the only thing I can make.”

– Simon Friesen, second year setter for men’s volleyball “Peanut butter and jelly sandwich and the right side of a Twix bar. Justin [Yee] has the left…”

– Jonathan Lee, first year libero for men’s volleyball “We usually go for food that has high amounts of carbs such as rice and

photos lined up in Koika’s hall of fame.

You can also get a free regular-sized ramen bowl the next time you visit Koika, making victory taste even sweeter.

When Kan was asked whether or not he would recommend his friends to try out the Big Bowl Challenge, he said, "No, because they only give you two thin slices of meat for such a large bowl and the noodle and broth used in the challenge wasn't even good.”

Judging from his personal statement, the taste of failure is saltier than the ramen broth itself.

LUCY’S EASTSIDE DINER

Across town, another mountain of food awaits at Lucy’s Eastside Diner, called the Uncle Grant’s eating challenge. Felix Cheung remembers it well.

“A poutine, mac and cheese, metal bucket-sized (26 oz) milkshake, eight pieces of bacon, six patties, and four pieces of bread with pulled pork,” he said. Such colossal portions of greasy food make it appear to be a typical day on EpicMealTime.

If all of the above can be devoured in 20 minutes or less, you can earn a free meal and also become a part of the diner’s hall of fame. But if you take over 20 minutes to finish everything, you still get commemorated, but you would feel like you paid $30 just for eating like a fat ass.

Be warned: this challenge is not for the faint of heart (in a literal sense, since you can easily have a heart attack from that ludicrous amount of fat and sodium).

There’s a reason why we have the phrase “everything in moderation.” If you eat too much, it will be no surprise when you find yourself spending the rest of the day in the bathroom.

The Major Eating League has made a web page explicitly warning competitive eaters not to recklessly damage their body through speed eating. Repeated expansions of the stomach through speed eating can potentially cause morbid obesity, severe gastroparesis, uncontrollable nausea and vomiting. Worst case scenario, you might even need surgery.

chicken or pasta with some kind of meat in it. As well as salads and lots of fluids to keep hydrating. The reason is, carbs are transferred into energy quicker and more efficiently than any other nutrients.

Fluids are essential because they keep the body balanced and hydrated and they help the muscles in performing well.”

– Salah Hawsawi, third year striker for men’s soccer “To be honest, I like a nice Double Buddy Burger with cheese from A&W. Has to be a solid two hours before warmup though.

They just taste good and A&W is on the way to Cap.” – Keith Jackson, third year forward for men’s soccer “Quesadilla and yam fries from Cactus Club.”

– Marti Chambers, first year forward for women’s basketball “Dragon Chicken Bowl from Browns Social House. It’s yummy and it has veggies, rice and chicken, so I think it’s good to have before a game.”

– Brittany Wertman, second year guard for women’s basketball

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BEERLY BELOVED Raising a glass to Vancouver’s homebrewing community Andy Rice EDITOR-IN-CHIEF

Add-ins, such as hops, will taste different depending on when they are added during the brewing process, so keeping a detailed journal of each step and

-FIONA DUNNETT

the time it was executed will help greatly in replication later on. Josh uses an app called BeerSmith, which allows him to store his recipes in the cloud and receive alerts and time prompts at each stage of the brew.

Still, others find success by breaking all the rules. “Some do it like a chef; they just put this in and this in and taste it and it’s perfect; other people are measuring the exact pH’s and are really detail-oriented,” explained Katy Wright (no relation), cofounder of the Vanbrewers homebrew club.

“Both work, both have their valid points.”

Katy, along with partner Graham With of Parallel 49 fame, started Vanbrewers in 2010 with less than a dozen members. “We would all bring beer and we’d sit around a nice big table and taste the beer, talk about it and give feedback,” she recalled.

In recent years, as membership numbers have ascended into the hundreds, the club has adopted more of an educational model. Instead of weekly feedback sessions, Vanbrewers now hosts regular presentations and an annual homebrewing competition where detailed critiques are given for each entry. “The quality of beer just went through the roof,” she said. “It’s really reflected in the competitions.”

“Since we started we have seen a dozen brewers go pro, and a few as owners,” said Michael. “It has been incredible. The scene now involves college courses, a very wide range of amazing, resourceful videos on YouTube, et cetera. The books are still

great and they are way more specialized now as well. You can really find all of the answers you need to any question you have.”

So the next time someone hands you a bottle of their homemade hooch (unless it’s me), try not to write it off before giving it a try. Or better yet, clean out an unused corner of your garage and begin your own beer-making adventures. “You’ll enjoy the product more because you're part of the process,” said Josh.

And once you finally do master the basics, creating a label-worthy batch to be proud of, I assure you that this feeling offers a better buzz than beer ever could.

My first “a-ha” moment came last month when my brewing partner and I unveiled our Rooibos Red Ale to some friends – the same friends who sampled our inaugural bottle of Kolsch last August and politely asked if we had watered it down.

Vindication never tasted so sweet.

“There’s something that’s so fulfilling about giving your beer to people and them saying ‘Oh, wow, you made this?’” Katy said. “It’s so cool.”

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There’s something that’s so fulfilling about giving your beer to people and them saying ‘Oh, wow, you made this?'

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Like any of life’s important milestones, one’s first attempt at homebrewing isn’t likely to be forgotten. Even if the outcome happened to be a complete disaster by food and beverage standards, which it often is, it’s a safe bet that the process alone was thrilling enough to warrant a second try.

My first foray into basement beermaking began in May 2016 and unfolded in this exact manner. I walked into Dan’s Homebrewing Supplies in Vancouver, purchased a starter kit, picked out a recipe, followed the steps, screwed up the majority of those steps, bottled it, cellared it and subsequently drank it anyways. Only later did I find out that brewing a kolsch during a June heat wave was a surefire way to set myself up for disaster. Fermentation temperatures? Those were just an old wives’ tale! Or so I thought…

Ironically enough, Evan and Michael Doan, whose kolsch recipe was the one I butchered so mercilessly that summer, got off to a similar start when they began brewing in 2009 – although they at least had the good sense to test the waters with some easier beer styles.

“I think the first few brews we did were the malt extract partial mash version of the Strathcona Pale Ale recipe from Dan’s and then a Porter recipe,” recalled Michael. “We fermented way too warm, that’s for sure.

We really didn't know what we were doing and honestly the beer wasn't that good at all. We just loved the experience so much; we were addicted and obsessed after the first batch.”

From there, the Doan brothers began saving their pennies for a mash tun and finally headed back to Dan’s in 2010 to make the switch to all grain brewing. By May 2015, they had turned pro and opened Doan's Craft Brewing Company in East Vancouver, a 550-litre brew house with a trio of 1,100-litre fermenters. “We were inspired just by the desire to get better and to make a really great beer,” Michael said.

A pilgrimage to Dan’s is likely to make you feel as though you’re hanging out at the bottom of a toaster oven – which is to say, there are a few crumbs here and there, but that’s where it gets its charm. Evan used to work behind the counter and describes it as a total blast. “I had my hands in tons of different malts I hadn't played with before and it widened my understanding of styles and knowledge of troubleshooting if needed,” he said. “The team there really knows their stuff and it was the best job I've ever had outside of a brewery.”

Lately, the Doan brothers have returned to their roots by sponsoring a homebrewing competition at their old haunt. The winner, to be announced in early March, will be invited to their facility to brew a full-scale batch. It’s a prize that homebrewer and Capilano University graduate Josh Wright is itching to get his hands on.

“I'm submitting four beers to that: our Christmas Ale, our IPA, our Saison and our brunch beer,” he said, adding that the

chance to test drive some larger equipment and pick the brain of an established brewmaster would be “amazing.” His longterm plan is to open up a craft brewery of his own, though he’s well aware of the learning curve that comes with an industrial setup.

Josh first got into brewing with his brother-in-law, honing recipes with the intention of creating a one-of-a-kind lineup that would hold its own on the local market when the time came. “I’ll take a standard style of beer and then I’ll mess with it, so either buy a different hop selection or a different yeast or even both, or maybe I'll add a different adjunct grain to there's something just to make it different,” he said. “They all stand out and they all are memorable, and that's the whole point for me.”

Josh and his brother-in-law made their first extract brew, a Saison, in his kitchen two years ago before switching to all grain.

“Of course the wives kicked us out,” he laughed, “So then we moved to the garage and got a 65,000 BTU burner and we've been doing everything out there.”

More recently, they’ve been eying up a three-kettle system with a 20-gallon capacity – “Something more automated, probably like a RIMS (Recirculating Infusion Mash System) or a HERMS (Heat Exchange Recirculating Mash System),” said Josh. “It makes a more refined wort, less cloudy and keeps an even temperature; better quality, more consistency as well.”

Consistency is a big challenge for homebrewers, with mash and fermentation temperatures being the main causes of variation between batches.

Sanitation is another step that can’t be ignored. Homebrewers learn pretty quickly to wash their gear before and after each part of the process, using soap and warm water followed by a no-rinse sanitizer.

This is a chore I may have botched slightly during a recent batch of cider. Unless, of course, it was supposed to smell like cat pee.

“Water chemistry, that's another big one,” said Josh, adding that the same recipe brewed in Burnaby may taste different when replicated in Coquitlam or Port Moody. “And when you're getting your water for the boil, make sure you're always using cold water to start with and then heating up to whatever temperature you need.” Doing so will bypass your hot water tank, and any sediment found within it, yielding a better flavour.

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FOOD

WINES OF CANADA THE COURIER’S TOP 25 UNDER $25

BY ANDY RICE

W

ine-lovers came in droves for a taste of home at this year’s Vancouver International Wine Festival, held in support of Bard on the Beach and prominently featuring the Wines of Canada. The event ran from Feb. 11-19 at the Vancouver Convention Centre, showcasing 180 of the world’s best vintners – 60 of them from British Columbia alone.

The variety at the International Festival Tasting was impressive, with emerging regions like Creston and Lillooet holding their own alongside the more established Okanagan Valley and Niagara Peninsula. And while it would be impossible (if not irresponsible) to sample all the 7,000 wines on offer, we did our best to give you a coast-to-coast rundown of our favourite new bottles – keeping within a student-friendly budget of $25 or less.

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Unsworth (Mill Bay, BC) 2014 Symphony $21.65 + tax Unmistakeable herb and red bell pepper flavours jump right out of the glass, with each sip offering more and more in the way of juicy berry pucker. A hotter growing season in 2014 allowed the fruit to mature nicely, making this Cabernet Libre-dominant blend good to go right away.

Unsworth (Mill Bay, BC) 2015 Rosé $19.99 + tax This Rosé fills the glass with a pretty shade of pink, boasting a nose that’s brimming with fresh strawberries and herbs. The 2015 vintage is on the drier side with more minerality than one might expect, but it’s the ideal way to appreciate some amazing Vancouver Island terroir.

Averill Creek (Duncan, BC) Charm de L’ile NV $17.99 + tax.

An impressive bubbly from Vancouver Island done in the Prosecco style. Crisp lime, green apple and pear flavours mesh with a hefty dose of biscuits and almonds, making this a fantastic choice either by itself or in a mimosa. Averill Creek’s Somenos Rosé is also a bargain at $15.99 + tax.

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Chaberton (Langley, BC) 2015 Bacchus $15.49 + tax Bacchus is a varietal rarely seen in BC, but it’s done exceptionally well by Chaberton. Notes of baking spice, lemon and citrus greet the nose, with some nice acidity on the palate. Their 2012 Siegerrebe ($16.49 + tax) was also exceptional.

Think Gewurztraminer, but better!

Fort Berens (Lillooet, BC) 2014 Cabernet Franc $24.99 + tax Lillooet’s only winery offered an impressive showing at Wine Fest this year with a fantastic ‘ready-to-drink’ portfolio. Their Cabernet Franc tastes of blueberries, blackberries and cassis, with a black pepper finish and great tannins that will mellow out even more in the cellar.

Pentâge (Penticton, BC) 2014 Gamay Noir $18.49 + tax This Gamay Noir is particularly easy-drinking with a fruit-forward bouquet of raspberries, cherries and just the right amount of French oak. It’s complex enough to satisfy the staunchest of critics, yet accessible enough to pair with something like a big, juicy backyard BBQ burger!

Red Rooster (Penticton, BC) 2015 Riesling $14.99 + tax Cold-fermented in stainless steel tanks, this Riesling offers nice acidity with refreshing green apple and citrus flavours. Though it’s far less syrupy than a lot of others in this style, it retains a pleasant body nonetheless – and at $14.99 a bottle, you simply can’t beat it for the price!

Hillside (Penticton, BC) 2013 Gamay Noir $20.99 + tax The Gamay Noir vines at Hillside are some of their oldest plantations, which is why the price of this bottle is so unbelievable. This red spent eight months aging in oak barrels, which offers a toasty caramel smoothness to complement its great body and fruit-forward complexity.

Hillside (Penticton, BC) 2013 Muscat Ottonel $20.49 + tax Don’t let the Muscat (Moscato) name fool you – this offering from Hillside is off-dry, rather than outright sweet. Spice (of the candied ginger variety) compliments a floral bouquet, and because of some brief skin contact during fermentation it has pucker, too! Wait for sun and enjoy.

Bench 1775 (Penticton, BC) Glow Rosé $19.90 + tax The Glow Rosé pours a blush pink in colour and is made from a blend of four varietals, mainly Malbec.

It’s not a sugar bomb by any stretch of the imagination, with crisp herb, citrus zest and a touch of honey forming its strongest flavours. This is the perfect summer patio wine.

8th Generation (Summerland, BC) 2016 Riesling $19.99 + tax For Wine Fest 2017, 8th Generation Vineyard came armed with three different old-vine Rieslings. This was the most tropical, while the Riesling Selection was more balanced with extra zip and citrus flavours ($24.99 + tax). The Classic was the driest and most traditional.

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Evolve Cellars (Summerland, BC) 2014 Cabernet Merlot $17.49 + tax Evolve’s Cabernet Merlot blend fills the palate with cherries, cassis, plums and dark fruits. Softer tannins make it drinkable now, though it retains a bit of pucker to counteract the sweetness and spice. This would make a fabulous pizza wine, or the perfect companion to a meat lasagna.

Evolve Cellars (Summerland, BC) Riesling $14.99 + tax Redolent of peaches and stone fruit, this is one of the more floral expressions of the Riesling varietal coming out of BC right now. If you prefer them on the sweeter and more syrupy side, then this is the bottle for you. It would be ideal paired with your favourite spicy, crunchy sushi roll.

ONTARIO WINES Colio (Lake Erie, ON) Lily Sparkling Wine $17.99 + tax Zesty and refreshing with delicate bubbles that will tickle the tongue, this affordable bubbly smacks of stone fruit and citrus. On account of its minerality, this would be the perfect bottle to pair with sushi and seafood, or even a saltier snack like buttered popcorn or potato chips.

Chateau des Charmes (Niagara-on-the-Lake, ON) 2014 Vidal Icewine $24.99 + tax Picture a bowl of ripe nectarines and a bouquet of flowers atop a sun-soaked kitchen table; that’s where this wine will take you with every sip.

Balanced sweetness coats the palate and warms the soul. You can drink this now or cellar it up to 10 years for a special occasion.

Spierhead (Kelowna, BC) 2015 Riesling $19.99 + tax This particular Riesling was grown on Spierhead’s Gentleman Farmer Vineyard in Kelowna, a terroir that has given the wine great minerality and plenty of zip.

Flavours are predominantly ripe apple and lime, but it will be interesting to see how they could evolve in the cellar.

50th Parallel (Lake Country, BC) 2015 Gewurztraminer $18.99 + tax Drier than you might expect from a Gewurztraminer, this offering from 50th Parallel has managed to harness all the ripeness of tropical fruits without overdoing it on sugars and honeysuckle aromas. Try it as a summer sipper or pair it with something rich and spicy like a Thai curry.

Lake Breeze (Naramata, BC) 2015 Pinot Blanc $19.99 + tax.

Winemaker Garron Elmes has done it again with this fantastic Pinot Blanc, a signature of the Lake Breeze portfolio. Beautiful crispness and great balance satisfy the palate, but if you’re craving more acidity and grapefruit notes, try their equally delicious Sauvignon Blanc ($18.49 + tax).

Moon Curser (Osoyoos, BC) 2013 Border Vines $23.99 + tax This Bordeaux-style blend is a flagship of the Moon Curser lineup, offering great body, refined tannins and layers of spice and dark berry flavours.

The 2013 Border Vines could easily hold its own next to a nice juicy steak at a summer BBQ, or would mature nicely in your cellar.

Time Estate Winery (Oliver, BC) 2014 Cabernet Franc $17.49 + tax Full-bodied and robust, this opulent red comes with a nose of berries, cherries and herbs. Jammy flavours take over the palate, with a great smoothness and just the right amount of pucker. Regardless of taste and aromas, this has to be one of BC’s best Cabernet Francs for the price!

JUST OVER BUDGET...

Summerhill (Kelowna, BC) Cipes Brut NV $25.99 + tax This one is more than worth the extra 99 cents!

A great blend made in the Champagne style, the Cipes Brut is bursting with effervescence and zest, registering crisp and clean on the palate with a bit of honey sweetness. Its drier cousin, the Cipes Brut Rosé, is cheaper still at $23.99.

Intersection (Oliver, BC) 2013 Merlot Alluvia $25.49 + tax Pouring a decadent plum colour, this is a fantastic merlot from one of the hottest and sunniest regions in British Columbia. Flavours of licorice (think fennel), ripe raspberries and blackberries greet the palate and are even better once you let them open up a bit in the glass.

La Frenz (Penticton, BC) 2014 Reserve Chardonnay $25.49 + tax Nutty, bready, spicy and toasty, this is a fantastic chardonnay for the price. Fruit flavours are on the tropical side, with a nice bit of pucker and acidity that join in on the finish. Though it’s more than ready to drink right now, it would cellar beautifully if you have that kind of restraint.

Nk’Mip (Osoyoos, BC) 2013 Winemakers Talon $23.99 + tax Nice and peppery with Syrah leading the charge, Nk’Mip’s Talon blend gives you a hefty serving of cassis and dark chocolate with pleasant spicy and toasty notes lingering in the finish. A great sipper on its own, this robust red would pair beautifully with barbecued meats or roast lamb.

Nk’Mip (Osoyoos, BC) 2015 Dreamcatcher $17.49 + tax This Rosé fills the glass with a pretty shade of pink, boasting a nose that’s brimming with fresh strawberries and herbs. The 2015 vintage is on the drier side with more minerality than one might expect, but it’s the ideal way to appreciate some amazing Vancouver Island terroir.

Nk’Mip (Osoyoos, BC) 2015 Pinot Noir $23.49 + tax It can be hard to find a Pinot Noir that’s ready to go right off the shelf. Thankfully, this one is just about there, with soft tannins and great toast and vanilla notes coming from the barrel.

Fruit-forward with plenty of cherries and berries, this fantastic red offers a nice long finish.

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Pelee Island (Kingsville, ON) Secco Sparkling $16.99 + tax A great little bubbly for a bargain price, the Pelee Island Secco offers a generous amount of creaminess on the palate with pleasant bursts of apple and pear. Off-dry with notes of butterscotch and toast, what it lacks in aroma it certainly makes up for it in flavour!

/CAPILANOCOURIER

THE CAPILANO COURIER

Trius (Niagara-on-the-Lake, ON) 2015 Riesling $14.49 + tax The dryness of this riesling makes it that much more refreshing with lovely grapefruit, peach and melon flavours tantalizing your senses. This would be a great summer sipper, or a fantastic turkey wine, with enough acidity to cut the butteriness of your richest holiday recipes.

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FOOD

CHEAP AND EASY WEEK-LONG MEALS! A university student's guide to affordable weeklong meals Layla Kadri CONTRIBUTOR

For most university students, it’s a struggle to afford healthy groceries and even to have the time to cook. It’s easy to fall into the black hole of buying overpriced lunches at school, which doesn’t help ease concerns about being poor university students.

Here in British Columbia, we’re incredibly fortunate to be living in an ecologically diverse province that yields fresh produce and seafood, along with an abundance of local bakers, farmers and markets. There’s almost always an option for choosing local, which not only supports our local economy and farmers, but also lowers the emissions needed to transport food.

Contrary to popular belief, choosing local doesn’t always have to mean ‘more expensive.’ While local baked goods and dairy products may cost more, local produce is actually generally cheaper in cost. So let’s look at some ways to avoid buying overpriced meals and break out of the broke student cycle!

Here are some our favourite budgetfriendly recipes for students: These are great to cook Sundays before the school week begins. Keep refrigerated in large containers and it will be easy to pack enough for school lunches every morning. And don’t stress about following the recipe too closely – you can always substitute things and make it your own!

PASTA SALAD (~$10)

• 3-4 servings of pasta, boiled and tossed in light olive oil • 2 peppers, diced (green is cheaper) • 1-2 carrots, shredded • Crushed peanuts • Flax seeds • Seasoning: basil, chilli powder and salt • Optional: shredded cheese (best to add fresh the morning of) • Light salad dressing added at time of lunch to single lunch portion Prep and cook time: 30 minutes Yield: five lunch portions

POTATO SOUP (~$11)

• 4-6 potatoes, peeled and boiled • 1/2 cup cream (or less; dependant on dairy preference, coconut milk may be substituted but will have a sweeter, lighter effect) • 1/4-1/2 onion, cut and sautéed golden brown • Seasoning: black pepper, oregano, garlic powder, chilli, salt Toss in a blender until smooth!

Prep and cook time: 45 minutes Yield: five lunch potions

ROASTED ROOTS (~$10-12)

• 3 parsnips and 3 carrots, cut into long, thin pieces • 3 medium sized beets, cubed • 3 turnips, cubed • Seasoning: basil, oregano, rosemary, black pepper, salt, garlic powder Toss everything in a tray or oven pan in oil (coconut oil is best as it will add to the sweet light flavour, but olive oil is a good alternative).

Bake in oven until meduim-soft and lightly crispy (roughly 15 minutes at 350).

To make an easy dipping sauce, just mix plain yogurt with black pepper and chopped green onions.

Yield: four lunch portions Prep and cook time: 35 minutes

MAPLE SYRUP APPLE SALAD (~$12-25)

• 2 apples, cut in small cubes • Double portion of your meal-size serving of spinach • Half a cucumber cut in cubes • Crushed nuts (cashews, peanuts or almonds work best) • Seasoning: oregano, black pepper, sesame seeds, ginger powder To make dressing: 3/4 olive oil and 1/4 maple syrup (adjust to your preference of sweetness) Yield: two salad portions Prep time: 15-20 minutes

YAM FRITES (~$12)

• 5 medium-large yams, cut in cubes or French fry shape • Seasoning: basil, salt, black pepper, paprika and chilli powder Toss everything in a tray with olive oil.

Lay flat and drizzle a little more olive oil.

Bake until soft and or crispy (20-30 minutes at 350 degrees).

These taste great with drizzled honey or the black pepper plain yogurt dripping sauce!

Yield: five lunch portions Prep and cook time: 30-40 minutes

MONEY-SAVING TIPS FOR GROCERY SHOPPING AND MEAL PREP:

• Avoid large supermarkets! Smaller, locally owned markets are almost always cheaper. When you see a great deal on something, just stock up and embrace that you’ll be eating a lot of it that week, or freeze it for later use.

• Always check the discount shelf first.

Most local markets and vendors like Foxy Organic Market, Sunshine Produce, Kins Market and others around the lower mainland have discount shelves, so cook based on what you can get.

• Check out Eatlocal.org and Vancouverfarmersmarket.com to look for markets with great deals on produce.

• Organic doesn’t always mean it’s better. Choosing local is usually better for the planet and your wallet.

• Pre-packaged granola bars are the enemy. They’re easy to buy and carry around, but even on sale they’re overpriced and not very healthy. Try making your own granola bars at home – it’s worth it!

• Don’t stress about measuring cups.

They’re great if you have them but with cooking you can usually go with your instinct.

• Shop and cook with a friend! Cooking definitely feels like less of a chore when you get to spend to quality time with the people you care about.

Just remember, it’s all about practice.

It’ll probably take a few tries before your meals perfectly suit your taste, but trying different things along the way is part of the fun!

DRAWING DRINKS How Vancouver’s craft beers get their labels Justin Scott ARTS & CULTURE EDITOR

THE CAPILANO COURIER

VOLUME 49.5 ISSUE NO. 15

Vancouver’s craft beer scene is no longer a secret, and it hasn’t been for quite some time. While the beer certainly speaks for itself, it’s often enhanced, or made more approachable, by its branding. Some of the city’s most popular craft brews are accompanied by bold and exciting artwork, often bringing the beverage to life.

A very literal example of this can be found gracing the bottles and cans of one of the city’s most prominent breweries, Parallel 49. Started in 2012, Parallel 49 grew quickly and became many Vancouverites’ go-to craft brewery. Not only do they brew some exceptional beers, but they also have original and attractive artwork.

Originally known for his music gig posters and other work done through his Combination 13 design firm, Steve Kitchen was contacted by the owners of Parallel 49 after they saw some of his posters around Vancouver. “The guys at Parallel 49 had the foresight to think 'we'd

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WHY FOOD PROGRAMS HAVE BEEN MAKING THE ROUNDS AT VANCOUVER’S CRAFT BREWERIES

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a staple at Brassneck and Strange Fellows, while Deep Cove and 33 Acres have trained their tasting room staff to prepare simple items in-house, such as sandwiches and charcuterie boards.

Rather than seeing food as a secondary element of their business model, these breweries are recognizing its importance as a tool for showcasing their beers and creating a one-of-a-kind experience for customers right at the source.

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two beers, so if we can offer something substantial and affordable rather than just having you go somewhere else…”

Stratton said.

GONE FISHIN’

Bomber’s labels as well. “A lot of beers have attitude to them,” he said. “Parallel 49’s a good example. They've done some pretty wild labels and illustrations, but they also reflect the style of their brewing. Whereas, if you look at our cans, our core line cans, they're all fairly nostalgic and easy to approach, but that reflects the style of beer that's in those cans.”

Like Parallel 49, Bomber uses one artist for most of their labels – an approach they find to be ideal. Tucky Aalto originally worked in sales at the brewery, but soon started putting her creative touch on their beers’ labels. “[Aalto] doesn't work for us anymore, but she was one of our sales reps and [is] an amazing illustrator. We worked with her since day one, and she still does the artwork for most of our seasonal labels,” said Andrews.

Andrews and his fellow Bomber cofounders have been part of the Bomber team long before the brewery was conceived, playing on a hockey team called the Bombers for eight years prior to starting the brewery. “When we decided to do this Brewery, a lot of the language on our packaging came directly from our uniforms,” he said. “The stripe pattern that we use and the nostalgic sort of look [tributes] the uniform we'd been wearing for eight years prior to that.”

Much like the inspiration behind

Bomber, Andrews often seeks ideas for labels in Bomber’s community. For example, the bike path that Bomber finds itself located on inspired one of their seasonal brews, the Bike Route Best Bitter. “I was out, I just wandered around our neighbourhood, photographing all the signage for the bike routes and stuff like that,” he said. “Then I'd come to [Aalto] and say ‘Hey, this is what we're thinking of doing, here's the story behind the beer, here are some reference materials that we've sort of collated,’ and then we let her run with it.”

Kitchen, on the other hand, often receives the potential name of a new beer and is given the freedom to come up with whatever character he see’s fit. “For the most part, we tend to go for purely original stuff, such as the Jerkface 9000,” he said. “For an artist, it's hard, I was given that name, [and I thought to myself] 'what does that look like, or what do you do.”

While the Saw-like doll with a vibrant pink background that eventually became the label for the Jerkface 9000 turned out to be a big success, not every one of Kitchen’s labels for the brewery has been as smooth of a process. “Very, very early on we get a beer called Lord of the Hops, which was obviously inspired by the Tolkien series,” he explained. “We were actually very flattered to get a

Andy Rice EDITOR-IN-CHIEF

IT’S TACO TIME

PERFECT PAIR

So what exactly is the best thing to have with a nice cold pint, anyways? Taste is largely subjective, but there are some prevailing theories.

“Most food that is served with/on/ in bread or something bread-like will be compatible with beer,” explained Chester Carrey, Canada’s first certified cicerone and instructor of the Serious Beer program at the Pacific Institute of Culinary Arts. “Items that are salty, spicy or mouth-coating (like egg yolks or cheese) in particular are often better experienced with something refreshing.”

Because of beer’s inherent carbonation, it is ideal for lifting strong, fatty or oily flavours from the palate (think pizzas and burgers), acting somewhat like a reset button between mouthfuls. And of course there’s the whole ‘opposites attract’ phenomenon as well; salt compliments sugar, acidity compliments richness, and so on.

“To me, pairing is having elements of the beer interact with elements of the food to create something more memorable, creating a new flavour that doesn't exist in either of those items alone, or elevating the flavours of both,” said Carey. “Whether you are doing this at home, in a restaurant or brewery with a food program, that is pairing.”

Anything else, he added, is simply putting two things beside each other.

letter, a cease-and-desist letter from them, because we were so small at the time. But we learned our lesson, we had a slap on the wrist, and since then we've gone pretty much with original kinds of concepts.”

Not every brewery’s process is the same when it comes to their label design.

Much like the breweries themselves, the illustrations tend to stem from the community in which they were thought of. This allows them to further generate a sense of community around the beer scene. Good labels rely on the beer they accompany to see success, and vice versa.

“I once had a guy who said he drank so many Hoparazzis because he loves the beers so much that he actually became friends with the guy on the label, that's not going to happen with a bad beer,” said Kitchen.

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VOLUME 49.5 ISSUE NO. 15

like to see this kind of art on beer labels,'” he said. “I wish it was my idea because it's worked out really well, but no, those guys had that foresight so they contacted me.”

There was no looking back after that for Kitchen – he’s designed all the brewery’s labels since. “Initially, we launched four six-packs, I believe, with the idea that they'd be all-around beers, and then the seasonal bombers came in pretty soon after that.”

Kitchen’s style of creating bold new characters for each beer has not only allowed the beers to stand out in a crowd, but also made it easy for people to remember what beer they like. In addition to this, Kitchen believes he is able to create a visual interpretation of each new brew, reflecting the beers characteristics in its on-label character. “The basic idea that I had behind it was that people talk about a beer having body and character, so I took that and literally made each beer a character,” he said.

While Kitchen and 49 have made a name for themselves with their eccentric labels, other local breweries have taken a different approach to their packaging.

Bomber Brewing’s creative director, Cam Andrews, see’s Parallel 49’s labels as a strong representation of their brewing style, something he hopes to achieve with

Evolution of liquor laws and industry trends are yielding more options for patrons

THE CAPILANO COURIER

Craft beer lovers have grown accustomed to filling a growler at their favourite local watering hole, but what about filling their faces, too? Thanks to an influx of lounge licenses being approved throughout the province, many breweries have been putting away their pepperoni sticks and expanding their food programs into something more elaborate. Chefs are being hired, menu items are being tested, and the result is a combined food-beer experience that is more than the sum of its parts.

Examples can be found across the Lower Mainland, from Four Winds to Parallel 49. In fact, the latter has recently gutted their longtime location on Triumph Street to convert it into a food-friendly taproom, with an expected relaunch set for March 2017. Others, such as R&B and Hearthstone, have opened pizza joints adjacent to their breweries, finding themselves filled to capacity nearly every night of the week.

Independent food trucks have become

Bridge Brewing Company in North Vancouver is among the latest establishments to add food to their menu, after rolling out a selection of housemade tacos in early February. “Once you have a lounge license you do have to offer substantial food,” explained Leigh Stratton, co-founder and director of consumption. “We could have gone with chilli and soup and that would have been good enough for the liquor board, but we really wanted something that everybody could enjoy.”

Every morning, space be damned, chef Krissy Seymour uses the brewery’s kitchen to prepare ingredients for a trio of tacos – jerk pulled pork, lime and coconut braised chicken and buffalo-style paneer. Everything is then assembled to order by tasting room staff throughout the day. “I'm a firm believer in letting professionals do their jobs,” said Stratton. “[Krissy] sat down with our brewer to pair the food with the beer and kind of came up with those three options to start with, but we will be changing it up and continually adding new things.”

At $9 for the trio, affordability was another factor in Bridge’s culinary choices. “We're in the business of selling beer, so we want you to come in and have a beer; we want you to maybe have

On the other side of the Second Narrows Bridge, Andina Brewing Company is set to open its doors at the end of February.

As a nod to the Colombian roots of its four owners, the East Vancouver brewery has taken a different approach to its food and beer offerings, by creating a lineup of traditional ceviches.

“Ceviche is basically raw seafood and vegetables and fruit cooked in citrus juice,” explained Claudia Amaya, Andina’s communications and marketing director, adding that its light, fresh flavours will serve as the perfect accompaniment to a wide range of brews on tap. Organic ingredients and OceanWise seafood will be sourced fresh each morning, determining which varieties of ceviche will be served later that day. There will be eight in regular rotation, inspired by Ecuadorian, Mexican, Colombian and Peruvian recipes, including a ripe mango and vegetable version for vegetarians.

In addition to its ceviche menu, Andina has created an assortment of lounge-style items as well. “We’re going to have plantain and yucca chips and we're going to have arepas, which are basically white corn patties that are naturally gluten free,” said Amaya.

“Those are going to be served with cheese and we're going to have a side sauce for dipping, a very traditional Colombian sauce known as hogao, which is cilantro, spring onions and tomato cooked very slowly with some spices.”

More dishes may be added once customers have a chance to try the menu

and provide feedback, but Andina’s owners are confident they’ve come up with the perfect mix of sweetness, saltiness and acidity to balance out their initial beer offerings. “We wanted to offer a different alternative, for people to try new things, and to combine the classics with the South American flavours that we have,” said Amaya.

FOOD

THE CAPILANO COURIER

VOLUME 49.5 ISSUE NO. 15

KITCHEN GADGET REVIEWS

Andy Rice EDITOR-IN-CHIEF

Joie Vacuum Wine Pump Bottle Topper $3.99 at London Drugs The only way to figure out if this thing truly works would be to have an unfinished bottle of wine, stuff it in there and wait a while. (A ridiculous concept that I refuse to partake in.) Instead, I’ve judged this foolish tool on its ability to a) fit snugly into an empty bottle; and b) pump up and down a few times without breaking. On that merit alone, it checked out. But for what it's worth, the whole wine vacuum concept kind of a gimmick. Unless oxygen is being replaced by C02, you're getting majorly placebo'd.

Chef’n® LooseLeaf™ Kale and Greens Stripper $9.99 at Gourmet Warehouse This one has always made me laugh because, if you really think about it, Kale is exactly the kind of name you'd expect from a stripper. This particular stripper has holes of various diameter (lol), through which you can run branches of kale or even herbs, if you're into that. It also has a little plastic blade built into one side, which makes it look more like a prison weapon than a kitchen tool. Nonetheless, this thing doesn't work too bad on the girthier kale stems. But not all kales are created equal, so... good luck!

Zyliss Susi™ 3 Garlic Press $19.99 at Gourmet Warehouse Fun fact: this is the favourite kitchen gadget of former CapU president Kris Bulcroft (she said so in a North Shore News article back in 2011) because you don’t even have to peel the garlic clove before putting it in.

Constructed from lightweight aluminum, this sucker is a lot tougher than it looks, and it doesn’t leak garlic everywhere like some of the knockoff versions with the removable press plate. You’re going to have to poke at it a bit to get it fully cleaned, but that’s why God invented the butter knife.

Chef'n® Palm Peeler $5.99 at Gourmet Warehouse I could see how someone with arthritis might like this little invention for its ergonomically-friendly design, but I can’t even get my sausage fingers into the damn hole. I also find it a bit concerning that everything you’re peeling is fully obstructed by your hand. There’s a far better range of motion to be had with one of the more traditional Euro or Y-style peelers; and for something like a potato, which has dimples galore, you’re still going to have to break out the paring knife regardless. Save your money, kids.

Lemon Press $5.99 at Canadian Tire This big yellow lemon squeezer might just be my desert island kitchen gadget. There are a few flaws, sure – like how it works best with smaller lemons, how they’re much easier to press if you cut the tips off, and how juicing more than 10 in one sitting will give you a major cramp – but I still love this thing to death. Somehow, it manages to catch pits and extract everything but the last few drops without squirting any juice into my eyes. This photo shows the lemon cut-side up, but it works the other way too.

Chef'n® StemGem™ Strawberry Huller $8.99 at Gourmet Warehouse Designed to extract the leaves and cores from strawberries and smaller tomatoes, the StemGem™ is another one of those tools that’s marketed to rich people with a hatred for the paring knife. Its sister gadget, the Hullster™, can take on larger tomatoes but sounds more like a character from The Outsiders. The problem with both is that they require a trigger action with your thumb and first two fingers, which creates a pressure point after the first few fruits. Plus, they get gummed up really fast.

Chef'n® Flexicado™ Avocado Scooper/ Slicer $11.50 at Cook Culture Hands down, the Flexicado™ is the most disappointing kitchen tool I’ve ever purchased. Granted, I bought a plastic version before they finally came to their senses and started making it out of stainless steel, but it was still a bigger waste of money than Trump’s impending border wall. Avocados vary significantly in size and it often takes a few tries to get this tool into the fruit. By the time you do, you’ve already pulverized the poor avocado into guacamole. You own a metal spoon, right? Use that instead.

ChopStir™ Kitchen Tool $11.99 from Bed Bath & Beyond On a recent trip to Bellingham, this tool happened to catch my eye at an independent kitchen store, but I’ve found you a Canadian version so you can buy it too. Part masher, part chopper and part whisk, the ChopStir™ can take on everything from ground beef in a frying pan to mint leaves in the bottom of a cocktail shaker. It really does work as advertised, and it won’t scratch teflon cookware either.

I think its lack of popularity stems from the fact that it’s really hard to market without Billy Mays. RIP, big fella.

Joie Veggie Spiral Slicer $3.99 at London Drugs The latest trend in food gadgetry seems to be things that can make noodles out of our favourite phallic-shaped vegetables – which, I admit, does require a tool. But rather than opting for a clunky countertop version with a crank handle, I picked the smallest one I could find: The Joie Veggie Spiral Slicer. It’s basically a giant pencil sharpener with teeth, and it creates long strips as you twist things through it. While it did pretty well with carrots and zucchinis, the cucumber was mangled beyond any recognition.

The Original JarKey $4.99 at Gourmet Warehouse Simple yet effective, the JarKey uses the same sort of action as a bottle opener.

It allows you to gently flare away the edge of the lid to pop the suction without causing permanent damage, and it sure beats tapping dings around the perimeter with a butter knife. You still have to do the twisting, but the whole elastic bandaround-the-rim thing never really worked anyways. I don't use it much because I like to pretend I'm Mr. Tough Guy, but when my girlfriend isn't looking I’ve definitely reached for my JarKey.

Corkcicle Classic Wine Chiller $18.99 at Bed Bath & Beyond The Corkcicle is exactly what it sounds like: a frozen plastic icicle that you plunge into a bottle of wine to keep it cool after it’s been opened. The problem is, corks are quite absorbent and are really only meant for one-time use. Before long, this thing starts to smell like freezer funk and fermented wine drippings, which taints the flavour of your wine. You also have to remove the Corkcicle every time you have to pour, which means you’ll end up constantly wiping it like a giant frozen dipstick. Save your money.

RSVP Endurance® Herb Scissors $14.99 at Bed Bath & Beyond This gadget involves a row of five scissor blades spaced side by side like some medieval circumcision device. Cutting dried herbs is absolutely no problem, but fresh ones (especially freshly-washed ones) will clog it up faster than you can say “mazel tov.” And while it’s hard to knock this thing for its quality – it really is quite sturdy and well-built – it has no business taking up space in your kitchen for being such a one-trick pony on the practical end of things. I used it once and forgot I’d even bought it.

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COLUMNS

Max Ley COLUMNIST

Wieners & Beans + Fantini Farnese Sangiovese 2015

I know. I know… it feels like the weather has been kind of pranking us these days, right? We live in Vancouver to escape all the ridiculousness that comes with heavy snowfalls, but with more snow apparently on the way this week, we decided to have a hearty, soul warming meal. One that conjures up visions of hardened cowboys around a campfire in the dark, cold nights of the desert. Yes, you guessed it: today’s food is the classic wieners and beans.

Joined by our esteemed Editor-inChief Andy Rice, we set out to gather our ingredients, and most importantly, our wine. On that note, what wine did we end up with today?

Pairing for a dish like this was a challenge. The main reason being that I had never actually eaten wieners and beans! I expected the dish to be sweet, fatty and dense – with maybe some dashes of spice. The beans would at least provide all the sweetness and syrupiness, whereas the wieners we chose were a special mozzarella and jalapeno brand, which would provide the fattiness and the dash of spice. For the wine, I was hoping to find something more of an old-world style, some light acidity and some good fruit, so I chose Fantini’s 2015 Sangiovese from the Puglia region.

Puglia is located on the “heel” of Italy and is known for being more of a “bulk wine” producing region but does have little gems around the area. Sangiovese is Italy’s most planted grape variety and you can find it almost everywhere throughout the country.

Fantini’s Sangiovese was a delight.

An earthy nose highlighted by bright red cherries, leather and tobacco, leads to a dry, medium-bodied wine with flavours of ripe cherries, a velvety texture, with light acidity and integrated soft tannins.

My one complaint about this wine is that it almost leans to a bit more of a “jammy” characteristic than I’d personally like.

But all in all, the wine was wonderful with an amazing value. I found this at

Brewery Creek liquor store on Main for $16.99. Finding a flavourful, balanced and interesting wine at such a great value is a welcome surprise and I would definitely go back to this wine again.

So, how did the wine stack up with the wieners and beans?

It was a rather interesting pairing. As I said, the sausages we chose ended up having a bit more kick and spice, while the beans were slightly savoury sweet.

Together, both provided a rather dense yet very filling meal. The wine was a good accompaniment to the beans and the fattiness of the overall dish, but provided little defence against the jalapeño spice.

The spiciness tended to cut through, but not in an overly unpleasant way. That particular flavour jutting out was just a little bit too sharp and prominent to make this an absolutely perfect pairing. That “jammy” nature that I mentioned also didn’t really help things in terms of making this ideal. The fruit forward nature of the wine simply caused a lot of the sweeter elements of the beans to be accentuated and for the palate to remain in a kind of… ”sweet” spot. It wasn’t altogether bad, and was quite delicious, but it also made the whole pairing far heavier than it would have been, had the wine been a bit more acidic. This would have made sure that the sweetness of the beans would be cut, and provided a bit less of an all-out attack on the palate. All participants agreed on these results and would give this a solid 7/10 in terms of the quality of the pairing.

At the end of the day, this was a great wine with a tasty dish, but they did not quite meet exactly where I wanted them to.

This old-world wine was a bit too new world in style to fully meet what I expected, but it was still an excellent bottle. This is a prime example of how broad styles can be, and how generalized ideas about certain wines can be easily debunked. Inquire! Read! Be curious! There’s a lot to learn about wine out there! See if you can try these wieners and beans with your own pairing. Feel free to follow me on Instagram and Twitter @sipsiphurray and let me know how it goes!

THE CAPILANO COURIER VOLUME 49.5 ISSUE NO. 15

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COLUMNS

REIGN VANCOUVER Connecting Curls Marissa Del Mistro COLUMNIST

Uniting under the heat of the summer sunshine, myriads of people parading their natural beauty arrived in Brooklyn, New York in 2014 for the inaugural Curlfest.

Organized by the Curly Girl Collective, the festival brings together women of all backgrounds to celebrate their natural hair, beauty and heritage. Rich in diversity and success, the Brooklyn launch had a domino effect, rousing the creation of similar groups in other cities around the globe, including right here in Vancouver.

Inspired by the Curly Girl Collective, Vancouver Curlfriends was established in the summer of 2016 by Chynna Miley. With

the help of cofounders Davina Dominic and Teta Kananga, the group kicked off their first event on Sept. 10. “It was a great turnout,” Miley said. “This group allows us to come together and to network. We strive to get together monthly or bi-monthly.”

Miley explained that given the large population of Vancouver in relation to the small visibility of diverse ethnicities, it is meaningful for spaces like these to exist.

The structure of the events is relaxed and inviting. So far, the events have included brunches, movies nights and a Christmas social that allow for congruent discourse.

The group shares natural hair tips, provide supports and offers a chance to build strong business and networking relationships.

Miley describes the people she has met through Vancouver Curlfriends to be wonderfully inspiring. The powerful energy in collaborating with likeminded and ambitious individuals is unparalleled.

“There is so many of us in this community

that we didn’t even know were here,” Miley proclaimed. “It’s inspiring to know that there are many other people going through similar [life] events like me.”

Many of the events focus on positive discussion regarding unique stories and heritage. Groups like this in bigger cities allow for individuals to connect with new friends locally and globally. Because there are many natural hair groups around the world, it allows for an encompassing and expansive support network.

Vancouver Curlfriends strives to instil empowerment, sisterhood and collaboration. As firm supporters of the elegance in naturality, Miley discussed the importance of increasing positive messages about natural beauty within popular media. “This year was the first time an African American woman wore her natural hair during the Victoria Secret Runway fashion,” Miley said. “It was a big deal!”

Individuals young and old are

relentlessly bombarded with messages of high beauty standards. Many believe that they must be molded to fit a certain box to be considered attractive and worthy – Miley believes otherwise. “You can be your natural self and still be very beautiful,” she said. “One can’t let societies standards dictate how you choose to look. Being natural is a beautiful thing.”

Throughout events, the topic of conversation often leads to wearing hair naturally while at work. Shockingly, it can often be severely criticized – even punished.

Indeed, there are those who have been kicked out of school, denied jobs or even fired. To counter this, Curlfriends discuss proudly and positively being confident in yourself in any setting.

Embracing differences and inclusiveness is echoed throughout the essence of the collective. In addition to ensuring the voices and idea of all groups members are heard, Miley confirmed that anyone wanting to join is accepted. “We are open to everyone,” Miley explained. “It doesn’t matter your ethnicity or background – you are welcome to all of our events. We are not closed off or closed minded.”

Vancouver Curlfriends’ next event is taking place on March 18 and is an 80’s themed game night. Anyone who is interested is encouraged to attend, connect and share their knowledge.

To learn more Vancouver Curlfriends, check out their Facebook page: @VancouverCurlfriends

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VOLUME 49.5 ISSUE NO. 15

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Work

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GET ON UP Playing the Long Game Aidan Mouellic COLUMNIST

Patience is a crucial ingredient to success, but it’s something that has evaded me throughout my life. Everything I’m about to write will seem blatantly obvious to most, but the boundary between obvious and oblivious is one that I constantly negotiate.

Take, for example, the word ‘patient’; a patient is an individual that is unwell and being seen by a healthcare professional.

Above all else, a doctor hopes to heal the visible and invisible wounds presented by the patient, but it takes time.

To be a good patient, you must be patient. I’ve never wanted anything – I’ve only ever needed things. When the

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Gameboy Advance was released when I was 11, I didn’t just want it – I had to have it.

Despite being impatient and being a brat, I still somehow got it. The Gameboy was going to be a life changer, or so I thought.

All it really did was keep me occupied for a few months and then was set aside for the next thing to fixate on. Whatever is easy to acquire is not worth acquiring – and the hardest thing to acquire, for me at least, is satisfaction and control over my own physical and psychological faculties.

I know I’m not the only one that wants fast results. The four-minute-ab (last week it was five-minute-ab) program is a testament to our collective desire to achieve things as fast as possible. The only thing that impatience delivers is frustration and feeling constantly underwhelmed. My heavy emphasis on patience is all to do with my recent adoption of exercise and not eating garbage. It has been nearly a

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month now that I have consistently been exercising and saying no to the delicious habit of self-medicating with donuts and sugar. I don’t yet look like Zac Efron and I’m pissed. It’s frustrating how fucking long it takes to reach the place I’m always trying reach, but never seem to arrive at.

We expect results immediately, foolish confidence perhaps. After a week, a month or a year and we still haven’t managed to look like, or sound like a god, we get discouraged and quit.

Finding ways to outsmart ourselves will go a long way to achieving our goals.

I’m constantly waging war with the beast inside me who would rather self-destruct instead of construct something worthwhile.

I’m finding some useful strategies, though, for cultivating patience and learning how to play the long game. If you want to get in shape and stick with an exercise program, do it with others on a scheduled regular

GET RICH OR DIE TRYIN’ -DANTE MERCER

Andrew Yang COLUMNIST

Qu Yuan was a patriotic and beloved poet during the Chu dynasty. Despite his work, Qu Yuan was subjected to slander and betrayal from jealous corrupt officials.

After being wrongfully exiled by the emperor of China, he indirectly became the posthumous founder of dragon boat racing after he drowned in the Miluo River.

The civilians loved Qu Yuan so much that they worked to fend off demons and fish from devouring his body. They preserved memories of Qu Yuan by throwing zongzi (sticky rice dumplings) to ensure that the fish were well-fed and rode dragon boats

to scare away the demons. Through the Dragon Boat Festival, the Chinese people have celebrated and immortalized the life and legacy of Qu Yuan.

Fast forward to 2016, where I was still collecting practicum hours and work experience for graduation. I stood by at False Creek to collect registrations from news reporters and any media inquiries with my team of volunteers. For the most part, I participated in meetings with other team leaders and the Dragon Boat BC Society’s board of directors. It was pretty much smooth sailing for the event planners

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The last time I got involved in a Chinese cultural festival, I was at Chinatown as a dragon dancer. After that? I got to watch dragons race each other across False Creek for my practicum.

In the summer of 2016, I got the chance to get in touch with my Chinese heritage directly through a work experience opportunity. I became the Media Leader for Dragon Boat BC and I oversaw organizing the Concord Pacific Vancouver Dragon Boat Festival. It’s also important to note that dragon boats have a particularly important place in Chinese history.

until one major incident in the middle of June.

A charter yacht named Golden Eagle IV nearly crashed into the Guts & Glory race participants. Fortunately, nobody was hurt, but this incident sparked outrage on social media. On the dragon boaters’ side, the ship captain was reckless and nearly endangered the lives of boaters, considering human-powered vessels have the right of way. However, the opposition claimed that the charter boat did abide the rules of navigation, but the dragon boat racers affected their tight entry on the narrow passage.

My employer, Anita Webster, was able to handle this PR crisis with her professional expertise in media relations.

In fact, an online petition to protect dragon boaters was created because of the incident. If there were a few things that I learned from her, I want you readers to take a few notes if necessary. Because here I will explain to you, with great detail, what important lessons you can learn from this column.

See, I’m not an avid user of other social media like Twitter or Instagram, but I can at least learn how to promote content, identify my target audience and understand what niches each platform can carry. For example, Twitter fits the fast-paced environment of news updates.

So, as soon as you see which racing teams crossed the finish line, take a quick snapshot of who came in first place and hashtag #DragonBoatBC as soon as possible.

As for Instagram, you can use the app in conjunction with Boomerang, like filming a victory dance in a reverse looping motion. For any organization that requires appealing aesthetic and creative images, Instagram is the way to go (unless you prefer Snapchat’s silly filters and 24hour story features). Either way, it helps to make a sweet exclusive coverage of an event that can make news reporters line up for an interview.

Oh, right, and since I’m going to China by the end of March, I would like to impart one of the many Chinese proverbs for readers who wish to pursuit success: “The bitter must come before the sweet.

Therefore, it makes it even sweeter.”

Trust me, it’s a tough pill to swallow, but it makes a difference after ingesting hard work into your core being.

THE CAPILANO COURIER

Dragon Boat Z

basis. I’m grateful to have a great group of friends to go to the gym with. We’ve been at it for close to a month and it’s been life changing. I won’t get too into the benefits of exercise except for that they're real, but what’s not spoken about enough is how being with others makes you much more likely to stick with a routine. I would not be working as hard on my fitness if I didn’t have the support of those around me; they push me and make it that much more fun. When you add a social element to something, when you make it fun, it becomes easier and likelier to become a habit – who would have known!

Cultivating patience is not easy, but it’s crucial to do so if you want to attain anything worthwhile. Working on ourselves is not always fun, it rarely is, but being present for the journey and learning as much as one can will only help our inner battles, no matter how small or large.

OPINIONS

TWITTER’S ANTIABUSE MEASURES FAIL TO HELP PEOPLE The key is conversation, not censorship Connor Svensrud CONTRIBUTOR

Taking a page from Tumblr’s playbook, Twitter is planning to release a new feature that allows users to block people from their feed, censoring tweets that may contain hateful or abusive language. But with the current state of affairs, is this really what our society needs right now?

In this day and age, it is becoming more and more important that we keep

THE NEW 24 It’s bad, but it isn’t offensive Gabriel Scorgie FEATURES EDITOR

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It may not be Jack Bauer saving the day anymore, but early reviews suggest the new TV series, 24: Legacy is far more mediocre than its predecessor. This, along with the continued existence of Homeland, has people wondering if shows about stopping terrorism will make people more Islamophobic. The claim that a TV show will make people that way is as absurd as blaming violence on video games.

These debates have happened time and

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our eyes and ears open to what is in front of us. Sure, some people do proudly spout hate online and talk similarly to how good ol’ Donald does, and that gives someone plenty a reason to want to “blacklist” someone. But there are also those who go on the Internet unwilling to listen to criticism of any sort.

Regardless of political stance, there are people on either side who refuse to listen to anyone who doesn’t share their opinions, choosing only listen to those who will relentlessly talk about how their side is the greatest.

In any iteration of a dystopia, the authoritarian government always censors the media so that it only talks about how great the government is, how everything is fine, and how we must trust the politicians to do what is right. What we are being given are the tools to inflict that

same sort of philosophy onto ourselves, becoming both the authoritarians and the people living under the regime’s rule. By going out of the way to censor what’s in front of us, we are creating our very own dystopia.

We do need to recognize the oppression that others have faced and continue to face. But we also need to be practical and look at the conversations we’re having (or rather not having) just because we might not see eye to eye with people over certain issues. There will be words people use that we won’t like. We will hate that those words exist. But facing words and opinions that don’t line up with how we see the world is a part of life. We live in a free world, where the law says that we ought to be tolerant of those who disagree with us. That applies to all of us.

Yes, words can be offensive, and there

are some that many people would prefer to never use. Many of us don’t like hearing them, but we can choose to move past it. People won’t always understand the weight that their words might have on someone else, but at the end of the day they are still people. We can still care about people, even if they say things we don’t agree with.

Twitter doesn’t need to give its users the option of censoring other people. If something on the Internet is bothering a person to a point where they don’t want to see it, they can do one of two things. They can either unfollow the person, or they can just stop going online. Frankly, the latter might do people more good, because lately it seems the Internet is not helping us with our problems, only amplifying them.

We’re no longer talking with each other online, we’re only talking at each other.

time again regarding video games, and occasionally a TV show or movie will stir the pot enough that it’ll get the attention of people who will question its usefulness in the entertainment world. The most obvious example is the 1915 film Birth of a Nation which was undeniably racist and oppressive. However, the difference between that and the current shows on TV now are vastly different.

If the return of 24 supposed to suggest anything about the culture today, instead of pointing our fingers at society being racist, maybe it’s that people want to escape to a world where one person has the power to save the day from evil. Right now, the world is messy and complicated and in times like these it isn’t uncommon for people to want their entertainment to be some form of escapism.

It is also a detrimental tendency to analyze entertainment in this way. Not every show has to be about race or gender.

Some shows can just be fun to watch, no political undertones necessary. When Breaking Bad was the number one show on TV, people didn’t talk about the fact viewers spent the majority of the series cheering for a drug addict and meth cooker to get away from the police. It was just seen as a piece of really well done entertainment.

The problem with 24 could be that’s it’s not good entertainment, or not the type that people want to watch right now.

Maybe during this time people would prefer watching lighter shows. Even if that is the case, it doesn’t make sense to criticize the show for who they portray as the bad guy. It’s common for people to be racially charged right now and sensitive to these

sorts of topics, but that kind of thinking isn’t useful.

Instead, try thinking critically about the topic. Don’t just assume a show is racist or fear-mongering because brown people might be the bad guy in an episode. Look at the research that has been done, the validity of the research done before forming an opinion.

Everyone could benefit from forming their own opinions on topics instead of just being a supporter of a movement and adopting its views. Critical thinking is hard. Most people don’t want to bother with it. However, if we are going to continue to point fingers and label things as fearmongering, sexist or racist, the people doing so should put in the effort to make sure the conclusions they’ve arrived at are actually their own.

ARTS

STAYING FASHIONABLY DRY Capilano grads are creating outerwear inspired by Vancouver’s rainy climate Rachel D’Sa CONTRIBUTOR

create from scratch.”

At the moment Cerka and Quarles are anticipating future opportunities, including the expansion of Baro’s products, and the potential of collaborations, along with the possibility of travel to gain more inspiration.

“Right now it feels like our personal and business lives are blended. We are focusing on growing Baro, expanding our product offering and our distribution in new territories across North America and eventually other parts of the world,” said Cerka.

As the duo continues to redefine how North America views rainwear fashion, with Baro, they encourage Vancouverites overtaken by the gloomy weather to embrace all the city has to offer, especially with the right rainy-day music. Cerka notified followers to “watch out for rainy day mixtapes coming soon”, offering a sneak peak into the Baro soundtrack. He hinted at The Antibalas’ “Dirty Money”, along with the new Tribe Called Quest album, and Kaytranada for a great rainy day essentials.

“I love a nice rainy day – either chilling inside with a cup of coffee or getting out amongst it. If you live in Vancouver, you need to learn to love the rain – or at least embrace it!” said Cerka.

Baro Dry Wear can be found at Barodrywear.com, along with in-store retailers including: Still Life Vancouver, El Kartel, Pacific Boarder, and many others listed on Baro’s website.

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environment, but those translate directly to the real world challenges, so I believe it’s extremely important,” said Cerka.

Quarles, who is an IDEA School of Design alumni, also had a great outlook on post-grad life. “Learning from great professors who were also professionally at the top of their field, allowed me to hit the ground running and succeed once I graduated,” he said.

With every milestone hit by the company, the pair remains grounded to their roots. As their product continuously reflects the styles they personally want to wear, and what they know their customers will need for optimal weatherresistant coverage and up-to-date style demands, every detail on every jacket is carefully taken into consideration.

Though the duo has been able to reach some stunning small business benchmarks, starting and running Baro hasn’t been without its challenges in the cutthroat clothing industry.

“There are thousands of brands out there, with large marketing budgets, all fighting for the same space, and a lot of it all looks the same. It’s hard to compete as a small brand with little to no marketing budget. But we are focusing on carving out our niche and building a brand organically from the ground up, one step at a time,” said Cerka. “It has been a very cool experience to learn more about the design and manufacturing side. It is extremely motivating when you see and wear a finished product that you helped

THE CAPILANO COURIER

Billy J.Thomas’ classic tune “Raindrops Keep Fallin' On My Head” couldn’t be more applicable to the springtime rainstorms that reliably plague Raincouver on a yearly basis. With the rain’s arrival each year, all Vancouverites faced with the quench for suitable outerwear emerge, hoping to stay dry without compromising their sense of style, whipping out last year’s North Faces.

CapU alumni and creators of brand Baro Dry Wear, Mike Cerka and Tyler Quarles understand the everyday grind of staying dry, a grind common in Vancouver due to its infamous misty conditions.

The duo’s brand, Baro, hit stores in 2016 and has been taking the rainwear industry by storm, pulling inspiration from the skate, snow and surf culture along with other eras of time. “We are also inspired by a community of rad people right here in Vancouver that are doing cool things,” said Cerka. The pair’s inspirations have been brought to life through the styles and designs offered by Baro’s collection, and

Cerka enthuses about future content and stories exuding more of their inspirations as the brand continues to develop.

The business partners, who remain “best buds” to this day, met in Deep Cove when they were just seven years old and bonded over skateboarding.

“People say don’t go into business with your friends...We say that’s bullshit. At this stage we are working together day and night, so when you’re spending this much time with someone, it’s awesome to be on that journey with a friend. You can have a lot of fun along the way,” said Cerka.

The unlikely decision made by the two seems to be working out well, in fact brilliantly so. “Our business partnership works well because we know each other so well and we can tell each other to fuck off when we need to and then have a laugh right after,” Cerka remarked playfully.

The complementary pair have both worked in the lifestyle apparel industry for over 10 years and have found skill sets and strengths that they are able to combine to collaborate effectively, which they feel were developed and strengthened at CapU. School of Business alumni, Cerka, was led to CapU by the idea of small class sizes and the hands-on approach that is offered through the university's programs. “I think the learning atmosphere at Cap is crucial for any job, because 95 per cent of any job relies on working with people effectively. There are definitely challenges in that learning

CALENDAR

27 MONDAY

GHOSTFACE KILLAH

RICKSHAW THEATRE 8 PM / $36.50 I’ve been wondering why Vancouver’s been having a number of shows from the Wu-Tang brethren over the past few months.

We’ve had Raekwon, Method Man and Redman perform in Vancity, and now, we’re getting the clan’s undisputed MVP, both name-wise and career-wise: the great Ghostface Killah. It’s a pretty affordable show for one of hip-hop’s great storytellers, so expect a lot of fuccbois at the Rickshaw.

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FRIDAY

BLUESHORE THEATRE 8 PM TO 10 PM / $29+ Hailing from Veracruz, Mexico, the Villalobos Brothers are an acclaimed trio of virtuoso violinists who combine their own innovative take on Latin music and the intricate harmonies of jazz music. The trio has performed at historic venues like the Apollo Theatre, Lincoln Centre and the Carnegie Hall. Now they’re adding the BlueShore Centre to their resume – this might be their biggest accomplishment yet.

VANCOUVER PLAYHOUSE 7 PM TO 9 PM / FREE To commemorate the launch of SFU Public Square’s 2017 Community Summit, they’ll be putting together a panel of academics and activists to talk about Canada’s place. The conversation will be tackling recent global events like Brexit and the rise of President Agent Orange. Some important stuff here, and it’s all free!

28 TUESDAY

CEDAR BUILDING, ROOM 141 4 PM TO 5 PM / FREE (RSVP REQUIRED) It’s pretty interesting that the Early Childhood & Care Education program has actual course planning workshops. It makes me wonder if other programs had such a luxury, then I wouldn’t be here for this long… maybe. It’s encouraging to see that this workshop is free, because it would be a real robbery if a workshop on how to plan for how to plan being a parent came at a cost.

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SATURDAY

VINCE STAPLES

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WEDNESDAY

VOGUE THEATRE 8 PM / $34.50 You best know that Vince Staples is probably a top five, or even top three, California-based rapper right now. Don’t let his youth distract you from the fact that he’s putting lyrics that are just as poignant as Kendrick Lamar’s. Staples might not have the gangsta appeal of the likes of Schoolboy Q, YG or The Game, but he’s the one really delving into societal issues in the west coast hip-hop’s crowded roster.

HARDWIRING HEALTHY HABITS BIRCH BUILDING, ROOM 205 11:30 AM TO 12:15 PM The event page for this doesn’t specifically point out what sort of healthy habits they’ll help you develop, but I’m assuming they’re things like: don’t skip too many classes, don’t procrastinate for a midterm and pay attention to class. I know at least two dozen students that need to go to this. Shit, I know a whole program that should go to this.

JIM JEFFRIES

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ORPHEUM THEATRE 7 PM / $39+ I had no idea that stand-up comedy could be so expensive.

I was trying to get some tickets for Ali Wong but I had no idea that my student budget could only get me seats at the very back of the Vogue. Did I have a better luck with Jim Jeffries? Hell nah. Look out for issue 16 where I continue my rant on what’s the biggest problem with the current live entertainment industry: fucking scalpers.

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THURSDAY

ST. ANDREW’S – WESLEY UNITED CHURCH 6:30 PM TO 9:30 PM / $10 I guarantee that this is the first time that the word pussy has ever been used for an event organized inside a church. Could you imagine explaining what a “pussy hat” is to an elderly church organizer, or even worse, explaining why “pussy hats” are meant to be a symbol of retaliation against the Donald Trump regime? Also, how do you plan on explaining to an elderly church organizer what a Donald Trump is?

VILLALOBOS BROTHERS

SFU PUBLIC SQUARE: CANADA’S ROLE IN THE WORLD

ECCE COURSE PLANNING WORKSHOP

AFTER TRUMP AND PUSSY HATS

RISING STARS: CAP U AT THE SILK PURSE SILK PURSE ARTS CENTRE 7:30 PM TO 9PM / $15+ Alright, so West Vancouver Community Arts Council is putting together this small concert comprised of graduates from CapU’s Jazz Studies program. They’ll be performing at the Silk Purse Arts Centre and the show is called “Rising Stars”. Now my question is, if it’s supposed to be about “Rising Stars” how come I don’t see Mike WT Allen, No Island and Kevin Kapenda on the roster?

FESTIVAL DU BOIS MACKIN PARK 11:30 AM TO 8:30 PM / $15 This Francophone festival happens every year right around my hood – yes Maillardville is my hood – and it draws quite the crowd. I used to work at a McDonald’s nearby and I know for a fact that the Festival Du Bois attendees spend more time in a slow as hell McDonald’s drive thru than the actual event.

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SUNDAY

WALK IN HER SHOES CHALLENGE CREEKSIDE COMMUNITY RECREATION CENTRE 8:30 AM TO 12:30 PM / $25+ Every day, women across the world walk miles just to acquire basic life necessities like food and water. Young girls (and boys) in developing countries walk unimaginable lengths every day just to go to school. This fundraiser invites you to participate in walk week, starting Mar. 5 to help honour women around the world.

Register now at Care.ca.

4TH ANNUAL CHOCOLATE AND BEER TASTING CLOUGH CLUB 4 PM / $40+ This is an annual fundraiser that operates in support of the Parkinson Society British Columbia. Experience a self-guided tour that pairs the finest beers from six local microbreweries and decadent chocolates from Take A Fancy Chocolate. It’s a terrific event to spend your money on if you wanted to make a difference in your community, and on your waistline.

CHATLIVE: FIRST NATIONS 101 LIBRARY BUILDING, ROOM 188 11:30 AM TO 12:30 PM / FREE There are a lot of free programs available on campus during that noon break on Tuesdays and Thursdays. This particular ChatLive is something I eagerly suggest you take advantage of.

Not only will you get free lunch and a step towards a notation on your record, it’s also an incredibly important topic that most of us tend to cast aside as background noise. Let’s change that.

PROVINCIAL BASKETBALL CHAMPIONSHIP

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QUEST UNIVERSITY 2 PM / FREE This has been a pretty exciting year for Capilano Blues sports teams as every team made it to the provincial tourneys. This time, the men and women of the Blues basketball program are heading to oft-hostile court of Quest University to try and score some more medals for the Blues. We’ll be covering these guys very closely so keep your eyes peeled. What a weird saying. Why would I ever wanna peel my eyes?

JIM JEFFRIES