THE FOOD EDITION
ISSUE 05, VOLUME 04 JULY 2018 EDITORIAL TEAM Bec Marshallsay - Editor in Chief Zak Johnson - Editor PUBLISHER Harriet Nash TALENTED CONTRIBUTORS Cover artwork Samantha Jordan Editorial Justine Cann - Zak Johnson Angel Nikijuluw - Bec Marshallsay Harriet Nash DESIGN
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Contents Editorial note
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Message from the President
3
Geta giveaways
4
Geta Writers’ Award
7
Foodie facts
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You are what you eat
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Dinner in Damascus
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Why everyone is talking about Nanette
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Food on film
18
Snapped on campus
20
What’s on
30
Online
32
Entertainment
34
Being creative
36
Get the hell outta here
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34
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36
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EDITORIAL NOTE
Pull up a seat, grab a fork and tuck into the Food Edition. Here at Getamungstit we love everything about food. We like talking about it, we like thinking about it, we like looking at it (feel free to post as many pics of your lunch as you like), and we definitely love eating it. At one editorial meeting we even pitched the idea of dedicating a whole issue to the avocado. The Avocado Edition idea was squashed (into delicious guacamole) but the Food Edition is here in all its overindulgent glory. Most of our writers went pretty ‘method’ for this edition and tried to sample as much as possible during the writing process. We mixed culinary pleasure with cinematic experience (translates to: ate popcorn and watched movies) to bring you an on film section that will whet your viewing taste buds.
As we do each edition, we encourage you to ‘Get the hell outta here’. We have forgone the usual list of burger joints, best pizzas and Tacos Tuesdays (you can probably work these out yourself) in favour of some food based activities that blend culture with cuisine. Congratulations to Justine Cann whose short fiction ‘Altered’ was selected for the Geta Writers’ Award for the Future Edition. You can check out her story on page 36. Don’t forget that you can submit your own fiction, non-fiction or creative work on the theme of ‘food’ for the next Geta Writers’ Award for the chance to be published and win $50 Campus Cash. Bon appétit! The Geta Editorial Team
We also thought about why we have such an insatiable appetite for food – not only in terms of getting it into our bellies but also culturally and socially. We’ve put our musings to paper with articles like ‘Dinner in Damascus’ and ‘You are what you eat’.
Editorial note
ITE R W US! R FO
MESSAGE FROM THE PRESIDENT Hello, It is hard to believe we have made it to week 6 already. I trust everyone started the trimester out strong and made good use of the break. It has been a big trimester already starting out with the first round of Unisport Nationals Div 2 during the break. Our Griffith team competed so well and came away with three gold medals (with those teams being promoted to Division 1 for 2019) and three bronze medals. I was lucky enough to get around to a fair few of the sports and was so impressed by what I saw. I’ve got to give a huge shout out to the Griffith media team who took over the GUGC Student Guild and Sport social media. I heard they were a very entertaining duo and should probably have cameras follow them around on the regular. Very funny. Apparently I look like one of them...
The 20th Student Guild Race Day has been and gone and what a day it was! Special mention to the events team who worked tirelessly to make that happen because it was such an incredible day (as always). It’s probably worth mentioning that the Student Guild Board elections will be fast approaching and so if you are interested in getting involved, keep an eye out for nominations. I really recommend it. Finally, keep up the good efforts for the trimester and finish the second half strong. You’ve got this! Harriet Nash Student Guild President
This is your chance to tell us what you love, what you want to see more of or suggest new ideas. Maybe there is an issue you think we should be covering or maybe you have a story to tell.. whatever you need to get off your chest, we’d love to hear from you. Connect with us and stay up to date! - facebook.com/Getamungstit - facebook.com/groups/getamungstit.contributors/ - getamungstit@griffith.ed.au - gugcstudentguild.com.au/getamungstit
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GETA GIVEAWAYS Because who doesn’t love FREE stuff? Each edition we’ll have loads of goodies up for grabs for our wonderful Geta readers. All you need to do is follow gugcstudentguild on Instagram and email us at getamungstit@griffith. edu.au with your name, email, mobile, Instagram name, the prize you’d like to win and ‘Give me Geta goodies’ as your subject line.
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Geta giveaways
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100 free cinnamon donuts
WIN|
Make it rain at Donut King Harbour Town with 100, yes 100 HUNDRED FREE cinnamon donuts.
Visit gugcstudentguild.com.au/ getamungstit for terms and conditions. Competition closes 11.59pm 30 September 2018. 2018.
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CREATIVE CONCEPTS | GRAPHIC DESIGN PHOTOGRAPHY | ILLUSTRATION IMAGE RETOUCHING | PRINT & WEB SOCIAL MEDIA | BRANDING Liveworm Gold Coast is staffed with a collection of skilled multidisciplinary design students, guided by a highly experienced team of industry professionals. The studio is also a creative incubator for student industry concepts, supporting the local business and cultural community. The studio opened its doors in 2008 after being converted from a grungy fine art and sculpture workshop into a creative studio and incubator space — under the wing of the 130 year old Queensland College of Art.
Liveworm Gold Coast designers are the future experts of their field. They know what’s current, enjoy predicting future trends and utilising classic design strategies. In the midst of a new studio image and direction— Liveworm Gold Coast is working towards a stronger position within the evolving creative Gold Coast culture. The team of students and staff embrace the changes that are occurring locally and globally and enjoy creating design outcomes that reflect this unique approach.
One cannot think well, love well, sleep well, if one has not dined well. Virginia Woolf
GETAMUNGSTIT WRITERS’ AWARD
There is no love sincerer than the love of food. George Bernard Shaw
Do you have something to say about the food? Do you think we missed a great article opportunity on this theme? This is your chance to have your ideas published. You are invited to submit articles or creative writing on the current edition theme for your chance to win and be published. Submissions must be the writer’s original work and must not have been published elsewhere.
Your body is not a temple, it’s an amusement park. Enjoy the ride. Anthony Bourdain
Theme: Food, food and health, culture, security, production, dining Closes: 11.59 pm 20 September, 2018 Prize: Publication in the subsequent issue of Getamungstit magazine + $50 Campus Cash.
Win! $50 Campus Cash + your article published
If more of us valued food and cheer and song above hoarded gold, it would be a merrier world. J.R.R. Tolkien
Conditions Entries are open to current Griffith University Gold Coast students - student number must be provided with entry. Entries must be under 1000 words and must be submitted by email with the heading ‘Geta Writers’ Award’ to getamungstit@ griffith.edu.au by the closing date. Entrants grant Getamungstit non-exclusive rights to publish the work in Getamungstit (in print and/or online). The winning entry/entries will be selected by the Geta editorial team and/or appointees based on quality of writing and fit with the magazine. If there are insufficient entries or the team cannot determine a winner, the editorial team may decide not to award a prize. All decisions are final, no correspondence will be entered into.
He was a bold man that first ate an oyster. Jonathan Swift
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FOODIE FACTS
2 The Carolina Reaper is the world’s hottest chilli – rated 200 times hotter than the humble jalapeño.
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Around 815 million people worldwide are suffering from chronic undernourishment according to the United Nations Food and Agriculture Organization.
Food waste costs Australians $8 billion per year, with the average household throwing away around 523 kg of food annually (that’s more than 4 million tonnes as a nation).
6 4 Australia currently produces more than it consumes with approximately 65% of farm production sold overseas each year.
In the not too distant future you might be able to create your food at home using a 3D printer. 3D food printers have already been used in many industries to create custom confectionary, pasta and easy-to-chew vegetables.
5 The Guinness World Record for the largest pizza was set in Italy in 2012. The gluten free pizza was named ‘Ottavia’ and covered and impressive 1261.65 square metres.
Foodie facts
7 8 Mageirocophobia is the fear of cooking while cibophobia is the fear of food itself.
After water, the world’s most popular drink is tea. Turkey enjoys the highest amount of tea consumption per capita with just over 3 kg per person consumed annually.
9 Approximately 235 jars of Vegemite are produced every minute.
10 The world’s most expensive burger is the FleurBurger 5000. Served at Fleur in Las Vegas, the burger includes Wagyu beef, foie gras and black truffles - and costs $5000 USD.
11 Pythagoras was the original celebrity-vegetarian. The Greek mathematician was well known for his meat-free diet.
12 Tokyo is the home of themed restaurants. You can dine at Alcatraz ER (a prison hospital), an Alice in Wonderland themed restaurant, or the Vampire Café. Don’t forget Ninja Akasaka and the Samurai themed Sengoku Buyuden. And we haven’t even got to the Robot Dinner Show yet…
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YOU ARE WHAT YOU EAT
You are what you eat. Thirty years ago this might have just been catchy phrase to try and encourage people to eat more celery and less fries, but now it is a truism that reflects our insatiable appetite for food. We don’t just consume food three times a day at the table, it threads its way into every aspect of our lives. Food is now performance. What we eat, where we eat and how we eat (and who knows about it) are now integral parts of our personality and the identity we present to the world. We are obsessed. We watch cooking shows and celebrity chefs. We share pictures of our lunch, our food prep and our guilty treats. What we should eat, can’t eat, won’t eat dominates our conversation. We can’t resist an article on superfoods and smoothies. We select our next dining experience based on an Instagram find.
‘Body type: works out but clearly enjoys pasta’ gets us into a tagging frenzy. Essentially, if we’re not eating then we’re thinking about it or talking about it. When we were kids, the food conversation was mostly confined to likes and dislikes and shaped by what our parents plonked on the table. These days however, you’d be hard pressed to find a person who doesn’t have a statement on food and their approach to eating. Having a conscious approach to eating has a cultural capital of sorts that makes a statement about who you are (or who you want to be) and your approach to your health and wellbeing, the environment, You are what you eat
and your ability to tap into the social zeitgeist. While current trends typify the ‘your body is a temple approach’, we vacillate wildly between our food philosophy to eat clean, paleo, keto, organic or local and our fetish for things such as American diner style loaded fries, loaded milkshakes, and deep fried cheese dipped in cheese. In this respect, QUT researcher, Katherine Kirkwood, describes us as cultural omnivores. We want to maintain and cultivate a highbrow approach to food that shows we have discipline and a natural desire for quinoa, kale and kombucha, yet we relish the opportunity to dive face first into a hedonistic orgy of deep-fried and sugar-coated lowbrow indulgence. We want to practice what Jessica Loyer of the University of Adelaide
calls functional nutritionism by which we focus on the benefits of food to provide nutrients to enhance our performance, health and wellbeing. But we also want to participate in Tacos Tuesdays, wine o’clock, and Nutella stuffed anything (all played out on social media with insincere selfflagellation or a humble brag about how this undoes all our hard work at the gym). This cultural obsession is reflected in growing academic discourse about food and its intersection with other disciplines such as art, class, culture, the environment, technology and more. We are realising that now, more than ever, food is a marker of social status for the middle and upper classes. One in 20 Australians experience food insecurity (adequate and reliable access to sufficient food) and in other countries the rates of
food insecurity are much higher. This is why some of our more indulgent food practices are prone to attracting criticism. Perhaps the best examples of this were notable protests in London in 2015 when the establishment of cereal cafes (places where you could go to indulge in a bowl of Fruit Loops, Rice Bubbles or Coco Pops in a restaurant setting) attracted vocal (and physical) condemnation as the epitome of gentrification and class division. Similar concerns have been voiced about many food movements or trends that are driven by a desire to shift food from a source of sustenance to an exercise in social privilege. The reality is, however, that food is inextricably tied up with social selves and sense of identity. Even adopting the most ostensibly
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selfless practice of home-grown, locally sourced and nutritionally functional eating is an exercise in self-expression and privilege. Food is like fashion. You can’t escape it and whatever you choose to do or not do is a statement in itself. Most of us are in the fortunate position of being spoiled for choice when it comes to what we eat and when we eat. What will you eat today?
Food is like fashion. You can’t escape it and whatever you choose to do or not do is a statement in itself.
DINNER IN DAMASCUS Bec Marshallsay
On the menu is comfort, a sense of belonging, spiritual nourishment and social intimacy.
Griffith University Gold Coast PhD Candidate, Jovana Mastilovic, is aware of the extraordinary power of food to bring people together.
Food offers more than physical sustenance. Food is central to our sense of identity, well being and connection with others. This is why we go out to dinner to celebrate with friends, or look forward to family favourites like mum’s parmigiana or dad’s laksa. It’s why we seek comfort food when we are down or tired. And it’s why we recreate dishes that remind us of happy times with loved ones or on holidays.
‘The power of food is well-known and longstanding. By sharing a meal, you share not only food, but also your culture, your story, and your customs,’ says Jovana.
It is not just the process of eating but every aspect from start to finish – setting the table while your partner cooks, standing around the BBQ with friends, bringing wine for your host, sharing stories while you pass dishes, clearing the table together – that create an experience steeped in community and connection. Perhaps nowhere is this more obvious than in migrant communities. Researchers such as Fabio Parasecoli observe that ‘immigrants cope with the dislocation and disorientation they experience in their new environment by re-creating a sense of place in their domestic environment around food production, preparation, and consumption’. Food is not only a way to preserve connections and recreate memories for individuals within a community but also a way to others in and to share cultural practices and identity.
In March this year Jovana harnessed this power to host a Dinner in Damascus on the Gold Coast. Around 100 people attended the event to enjoy a sumptuous banquet prepared by Syrian chefs. But the chance to try Syrian food was not the only thing on the menu. After the meal, guests heard stories from established and newly arrived Australians around the themes of migrant experiences, cultural connection and breaking down borders between people. ‘People are most often open to experiencing and even appropriating traditional foods, but more reluctant to getting to know the people behind it’ explains Jovana. ‘The famous saying “the easiest way to win hearts and minds is through the stomach” emphasises the importance of food diplomacy and why Dinner in Damascus was enriched with story-telling after the feast. Most people are ready to listen and be more open on a satisfied stomach’. The story-tellers of the evening included people with origins in Syria, Eritrea, Ethiopia, DR Congo, Sudan, Kenya, Greece, and China. Guests heard
Dinner In Damascus
personal stories as well as stories of people who are working to create a more connected and compassionate community such as Asylum Seeker Resource Centre founder, Kon Karapanagiotidis.
experiences with a crowd of strangers united by the power of food. This was a unique way to bring people together who might otherwise never have met or had the opportunity to share experiences.
At one point in the evening the guests participated in a live cross to Damascus to hear from Watad Educational and Musical Group, an organisation enriching the lives of Syrian children. The theme of support, and giving and receiving, ran through the evening with a portion of the dinner profits directed to helping refugees in the community through the Refugee Association of Logan.
Not only was the evening about story-telling but it was a celebration of sorts. Once guests had been transported to Damascus through taste, and connected to other cultures and experiences through story-telling, they were treated to a beautiful display of belly-dancing by the Sheherazade Gold Coast Belly-dancing Academy (with many guests taking the opportunity to jump up and participate).
Jovana’s PhD analyses the impact of securitisation on access to asylum in the European Union, and she believes that the idea for Dinner in Damascus was inspired by her time conducting research for her thesis on the Greek island of Lesvos.
Jovana believes the evening was an incredible success with the highlights too many to list. She does make particular note however of the incredible experience of pulling together and working with such a diverse range of people – the restaurant owners, the chefs, the story tellers, the Belly-dance Academy, and Howling Eagle Productions (who recorded the event) – to deliver a unique community event based on culinary connection.
‘While on Lesvos, I came across a number of local restaurant owners that were actively involved in working with people seeking asylum on the island. One particular restaurant run by Nikos and Katerina, has been providing free food, work, and a safe place for refugees on the island for a number of years. The humbleness of the owners left a great impact on me’.
With luck and planning, Jovana hopes that Dinner Damascus will be the first of many events of its kind.
Dinner in Damascus in turn had a great impact on the guests, who sat rapt by the speakers, many of whom bravely shared quite personal
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Why everyone is talking about Nanette Bec Marshallsay
Contrary by nature, I have always exercised a healthy dose of scepticism when it comes to ‘must do’ recommendations arriving on the back of a well loaded bandwagon. But if there is one emerging popular movement I can get behind, it is the well spring of support for the Hannah Gadsby’s Netflix comedy special, Nanette. There has been a lot of buzz around Nanette with many Twitterbased celebrity endorsements from a host of people including Kumail Nanjiani, Kathy Griffin, Tatiana Maslany, Monica Lewinsky and Ellen Page. You might have seen friends posting about it – I myself rallied from my usual Facebook apathy to post a plug to those in my circle. Because the power of Nanette is such that it inspires an irrepressible urge to speak out. To listen. To think. And to act. In the usual way in which celebrity attention engenders news
coverage, the hook that most outlets have lead with is that Gadbsy’s performance has turned comedy on its head. It’s the end of stand up as we know it. And that is certainly a critical part of her show, with Gadsby ruminating that she believes that she has to quit comedy.
I PUT MYSELF DOWN IN ORDER TO SPEAK; IN ORDER TO FIND PERMISSION TO SPEAK.
‘I have built a career out of selfdeprecating humour. That’s what I’ve built my career on and I don’t want to do that anymore’ Gadbsy Why everyone is talking about Nanette
tells the audience. ‘Because do you know what self-deprecation means when it comes from somebody who already exists in the margins? It’s not humility. It’s humiliation’. ‘I put myself down in order to speak; in order to seek permission to speak. And I simply will not do that anymore. Not to myself or anybody who identifies with me’. So to imply that this show is primarily about a comedian who wants to quit comedy is a reductive takeaway. Nanette has much more powerful themes of storytelling and finding permission to have a voice in a world that has been shaped around a pervasive narrative of what is normal. Nanette starts like any other stand-up show, and Gadbsy’s comedy revolves around her experiences growing up as a lesbian in Tasmania, a place where, she makes note, homosexuality was not decriminalised until 1997 (currently 40 years old, this would have been after Gadbsy finished
high school). The laughs are plenty and Gadbsy does a great job of, as she explains later, balancing the tension with a humourous pay off. But when Gadbsy begins to contemplate quitting comedy, the show takes a different path. There is still humour and you will still laugh. But you will also be shocked, and angry, and moved. Gadbsy begins to tell her story in a way that prioritises her value as a person, with humour and eloquence thrown in, rather than a grab for laughs that sidelines her real experiences to make the audience feel good. Nanette was brought to my attention via a podcast Whimsically Volatile, hosted by RuPaul Drag Race alum, Katya Zamalodchikova and guest starring, Australian drag superstar Courtney Act. Act champions the Netflix special as a must watch and reflects on deprecation as an art form. With the relative mainstreaming of aspects of counter culture
such as Drag Race, you might be forgiven for thinking that we have arrived at a place where everyone can be heard or be seen. But Act, a similarly eloquent performer, uses Gadbsy’s message as an opportunity to reflect on the ways in which people not in the norm find ways to try and make their message or a tiny aspect of themselves palatable to the mainstream (often at their own expense). Living in a time of ostensible equality, there is a general feeling that talking about ‘issues’ is tiresome. That by speaking up you are on a soap box. You are sapping the fun from the room. Direct challenges to the status quo, outright anger and distress, or critique of a society that has historically privileged straight white men as the norm are met with claims of reverse sexism or dismissed as the rantings of hypersensitive social justice warriors (not a term I have ever
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heard used endearingly). But Nanette makes it clear that you have a right to take up space in the world. That we should be speaking up and sharing stories. That we should be listening. And that there is no justification for a narrative that perpetuates shame and hatred. The rest of the content you should check out for yourself but in her closing, Gadsby implores the audience to take care of her story. Like any story you weave it with your own – it enmeshes with your world view – and I suggest that this is a story that is likely to make an impact.
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F D ON FILM ‘What’s the deal with airline food?’ God, this was a tough list to make. The following films deal in some way with food, or eating, and the relationship humans have with those things. You can tell I was stretched pretty thin.
Raw (2016) If you like your horror films with an arthouse flair make sure you check out this French-Belgian cannibal flick. After a lifetime of adhering to a strictly vegan diet, uni student Justine is forced to eat meat during a hazing ritual. Shortly after she starts developing a craving for flesh, one that becomes increasingly intense and grotesque. It’s definitely not for the squeamish, but if you can stomach Raw you’re in for a treat.
Zak Johnson
The Cook, the Thief, His Wife & Her Lover (1989) If you’ve ever wanted to see Dumbledore (Michael Gambon, that is, not Richard Harris) as a psychopathic gangster give this one a go. Gambon’s Albert takes over a gourmet restaurant and repulses everyone with his violent and grotesque behaviour while his abused wife Georgina (played by Helen Mirren) embarks on an affair with an introverted book seller. It’s obvious to say that things don’t end well for most parties. The film’s become a cult classic due to its odd combination of taboo subject matter, dark humour, lush colour palettes and distinct cinematography.
Hunger (2008)
Ratatouille (2007
Functioning as both Michael Fassbender’s breakthrough role as well as the directorial debut of Steve McQueen (who’d go on to make the similarly excellent Shame and 12 Years a Slave), Hunger tells the true story of IRA member Bobby Sands, who died over two months into a hunger strike at Long Kesh prison. Alongside multiple other prisoners, Sands’ goal was to regain political status for himself and other IRA inmates. As beautifully shot and acted as it is unflinchingly brutal, Hunger depicts the resilience of the human spirit against enormous adversity.
Not gonna lie, it’s been a while since I’ve seen this one. But from what I can remember Ratatouille is one of Pixar’s more mature releases, focusing on one of the most interesting subjects for small children: three-star French cuisine. Remy’s dream of becoming a cook is challenged slightly by the fact that he’s a rat. Luckily he forms a partnership with Alfredo, a garbage boy, which essentially consists of Remy using his body as a puppet to exact his culinary dreams. Pixar’s always reliable, with the fact that Ratatouille won an Oscar for Best Animated Feature being just the icing on the cake.
Food on film
Soylent Green (1973)
Chef (2014)
Sausage Party (2016)
You can tell Charlton Heston had a thing for post-apocalyptic settings in the 60s and 70s, with Soylent Green transpiring in the distant year of 2022. His Detective Frank Thorn has to investigate to murder of a wealthy businessman while also combatting the sinister machinations of the Soylent Corporation, whose Soylent Green food products are the only things preventing the overpopulated planet from succumbing to starvation. If you’re not familiar with the film’s infamous twist ending, don’t spoil it for yourself. Just watch it.
Despite being known primarily for his handling of studio films such as Iron Man and The Jungle Book, writer/director/actor Jon Favreau still has a strong connection to his indie roots, as shown by this sleeper hit. After his tirade against a food critic goes viral, professional chef Carl is forced to quit his restaurant job and decides to run his own food truck that specialises in Cuban cuisine. It’s through this radical life change that he’s able to reignite his passion for cooking.
After learning that the ‘gods’ who pick them up from the supermarket are in fact determined to kill and eat them, a group of anthropomorphic groceries voiced by a plethora of stoner comedians stage a bloody revolt. A frontrunner for one of the most vulgar animated movies ever made, Sausage Party is a perfect contrast to the multitude of other safe and tepid entries in the genre. Think of it as Ratatouille’s evil twin. Plus, if you’ve always wanted to see a bunch of supermarket items have an orgy you’ll be pleased.
Super Size Me (2004)
Okja (2017)
Of the infinite amount of documentaries out there condemning the fast food industry, Super Size Me is one of the more acclaimed entries. In reaction to growing obesity rates across America that are at endemic proportions, documentarian Morgan Spurlock puts his body (and sanity) on the line by consuming nothing but McDonald’s products for a month in order to evaluate their effect on an individual. Alongside a number of (somewhat) strictly enforced rules, Morgan must ‘super size’ his meals if being offered by staff. The results are disturbing to say the least.
After his first impressive Englishlanguage film Snowpiercer, Korean cinemaster Bong Joon-ho continues his fusion of highconcept sci-fi with warmth and emotion. In order to combat population growth and strain on the environment, the Mirando Corporation has pioneered the breeding of ‘super pigs’, from which large amounts of meat can be harvested. Upon realising that Okja, the super pig her grandfather has raised, is to be shipped off to New York, a young Korean girl named Mija sets out on a quest to rescue her friend. Okja’s both an impressive action-adventure film as well as a damning look at the modern meat industry.
Sweeney Todd: The Demon Barber of Fleet Street (2007)
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Have you ever watched a musical and wondered, ‘this is great, but could definitely use a few more over-the-top murder/cannibalism scenes’? Then you’re in luck, because Sweeney Todd fits that category perfectly. After being framed and imprisoned by a corrupt judge, the titular barber returns to London to exact bloody revenge while his neighbour Mrs Lovett turns his victims into meat pies for her customers. Tim Burton does a great job of breaking tradition by casting Johnny Depp and Helena Bonham Carter as the leads, who both mostly nail their singing roles.
RKET M A- Day 30 May @ The Library Lawn
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MOVIE - Night -
30 May @ The Function Centre
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C R GY ES MT A L - Tree Workshop -
31 May @ The Grassed Area (G07)
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TE OF S T-AOrigin 6 June @ The Uni Bar
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IONALS N A -TDiv 22 - 6 July @ The Gold Coast
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SEPTEMBER
WHAT'S ON?
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Sustainability Fair 4 September
SEPTEMBER
Market Day
R U OK Day
5 September
Whale Watching Trip 9 September
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Market Day 12 September
24-27
Market Day
SEPTEMBER
Kid’s Holiday Club
Nationals Div 1
19 September
24 - 30 September
Stress Less Week
Kids Holiday Club 1 - 5 October
Queen’s Birthday 1 October
Market Day 3 October
World Mental Health Day 10 October
5 OCTOBER Oktoberfest @ The Uni Bar
Guild Awards 19 October
Student Vacation 22 - 26 October
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OCTOBER
OCTOBER
2-5 OCTOBER
Halloween Party
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Last day to withdraw without failure for the trimester
- Public Holiday gugcstudentguild.com.au
Online
CHEF’S TABLE
POSTWHISPERER
Netflix series
Chef’s Table is a documentary series for next-level foodies. The streaming service has delivered four seasons of the tantalising series that takes viewers into the kitchens and lives of some of the world’s greatest chefs. Chef’s Table could not be further removed from the drama and commercial drive of most of the cookingbased television shows currently on offer. The series delivers beautifully crafted, slow-simmering looks at what drives some of the most creative and passionate foodies on the planet -it is a series of satisfying stories about the people, places and inspiration behind the food.
The ‘postwhisperer’ is an adorable Instagram account run by Tara Johnson, featuring cute, renegade art on incorrectly addressed mail. Rather than simply scrawling ‘return to sender’ on lost letters that make it into her letterbox, the Melbournite creates watercolour masterpieces to try and help the missing mail find its real owner. Her mini-masterpieces include X-Files art confirming that ‘the correct address is out there’ and Game of Thrones styled creations that prophesise that ‘your mail is coming’. Johnson recently told the ABC that she sometimes hears from senders who have received her eye catching creations back and that she gets pleasure from the idea that she might have brightened the day of a postal worker in an unexpected way. @postwhisperer
netflix.com/au/title/80007945
TASTY App Tasty sits under the BuzzFeed umbrella and is responsible for the making the ‘simple’ birds’ eye view recipe-video a Facebook staple. They also offer a free app that is easy to use and designed to get you cooking up a storm in no time. In addition drool worthy pictures and easy to follow recipes, Tasty includes collated guides like ’15 salads for people who hate lettuce’ and search filters such as ‘5 ingredients or less’ and ‘Under 30 minutes’. You can follow the recipes by video or standard written instruction. There is an added ‘Step-by-step mode’ feature (with videos) to keep you on task. The app is free and doesn’t require log in for general use. However, you can set up your own profile to access features such as a ‘My recipes’ filing system. tasty.co
Online
JOB SIMULATOR VR game Although the idea of using your well-earned leisure time to pretend to work may seem counterintuitive, Job Simulator is an insanely well-received offering in the world of virtual reality gaming. The year is 2050 and robots have replaced humans in the workforce, Job Simulator gives players the opportunity ‘to job’ and find out what it was like to work in an office, as chef, shop assistant or as a mechanic. You can hire, fire and create havoc smashing, throwing and ‘jobbing’ in your new work space. Job Simulator is smart and incredibly funny. Although it was released in 2016, it is currently one of Steam’s top sellers and has received a host of awards and nominations including winning ‘Best VR/AR Game’ in the Game Developers Choice Awards. jobsimulatorgame.com
GEOCACHE App Long before there was Pokémon Go people were harnessing the power of their phones for real world adventure and exploration. Geocache has been around since 2000 and is an app facilitated experience in which you try to use GPS coordinates and clues to find and open geocaches hidden in the ‘real world’. Instead of capturing Japanese animations (and performing the ethically questionable act of casting them into your digital dungeon), geocaches are real containers hidden in all sorts of locations. Often you will simply check out the cache and its belongings before placing it back where you found it for the next searcher. You can complete an online logbook or many containers will have a physical logbook too. Geocache containers can range from big to small and some include the chance to exchange trinkets or souvenirs. With more than 3 million users in over 190 countries, there are more caches out there than you think. In Surfers Paradise and surrounds the app suggests that there are around 1,012 caches, with around a dozen less than five minutes from campus. Caches can be tracked online and are rated with respect to the difficulty of the surrounding terrain as well as finding the case itself. Geocache helps you discover a hidden world at home or when you travel. Available for Android and iOS. geocaching.com
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Entertainment
Sicario: Day of the Soldado (2018) 122 mins Action, thriller Director: Stefano Sollima Zak Johnson
2015’s Sicario, despite being critically acclaimed and financially successful, never exactly screamed out the need for a sequel. Its unflinching look at the brutality of the Mexican drug cartels, as well as the equally brutal measures enacted against them by the US government, wrapped itself up in an slightly ambiguous but mostly self-contained and satisfactory manner. Yet here we are three years later with a follow-up, one that mostly captures the visceral tone and atmosphere that made Sicario a standout production. After a series of attacks on American soil claim multiple innocent lives, it is alleged that the cartels are transporting Islamic terrorists across the border. As a result, CIA operative and all-round shady dude Matt Graver (Josh Brolin) once again employs the services of assassin/ aspiring Terminator, Alejandro (Benicio Del Toro), this time to start a war between the multiple cartels ravaging Mexico. This plan primarily involves kidnapping the daughter of a kingpin and pinning it on another group. What could
possibly go wrong? What’s interesting about Day of the Soldado is that it’s missing Emily Blunt’s Kate Macer, the protagonist and in many ways emotional and moral centre of its predecessor. To fill this void is Del Toro’s Alejandro, whose dynamic with Isabela, the kingpin’s daughter, drives much of the film’s plot. This is a somewhat of a jarring narrative choice, as the Alejandro of the original was one of its most morally apathetic and ruthless characters, whereas he takes on an almost fatherly role during these scenes. Still, Del Toro doesn’t skimp on being a badass where it counts. Likewise Brolin’s Graver, while still being the callous government agent we saw in the first film, shows a more sympathetic side, particularly when his professional and personal interests begin to clash. Some might call this inconsistent, others will call it character development. Either way, as to be expected Del Toro and Brolin deliver some gripping performances.
Entertainment
Despite lacking the triple threat of behind-the-scenes talent present in the original (being director Dennis Villeneuve, cinematographer Roger Deakins and composer Jóhann Jóhannsson) Day of the Soldado still manages to successfully evoke a lot of the same highstakes intensity through its meticulously crafted chase scenes and shootouts. Its more detailed exploration of the political and bureaucratic forces that enable the actions of its ethically compromised characters (as well as the civilians caught hopelessly in the middle) is also commendable and helps make it distinct enough to ward off complaints of being an ill-advised cash grab. Ultimately, despite falling short of the stellar cinematic heights of its prequel, Day of the Soldado offers enough to justify its existence while also leaving enough loose ends to warrant its own sequel. If you dug the original and are willing to tone your expectations down a few notches you’ll be in for a decent ride.
High As Hope Florence + The Machine Angel Nikijuluw Three years after releasing her extravagant third studio record, How Big, How Blue, How Beautiful, Florence Welch is back with High As Hope – the most stripped back and vulnerable version of Florence we have seen thus far. With the lack of the usual bombast strings and symphonies consistently found on her first three records, High As Hope forces you to focus more on the subject matter of her songs – and while at face value, her lyrics seem more simple and less meaningful, this simplicity enables Florence to address things she
Northern Lights Philip Pullman
felt she was never able to address before through vulnerability and openness. With tracks such as ‘Hunger’ and ‘South London Forever’, Florence confesses to her partying and addictions to avoid confrontation and the rise of her newfound fame. Florence has used this record to apologise to people she has wronged – including herself. High As Hope is confessional, natural, and it makes peace with her destructive past – helping Florence to move forward in the most subtle, Florence-way possible
Northern Lights is the first book in the ‘His Dark Materials’ fantasy trilogy by British author, Philip Pullman. In a world where a person’s inner self manifests as an animal companion or daemon, Lyra Belacqua and her daemon, Pantalaimon are forced into an unexpected adventure when children around their home of Oxford begin disappearing (spirited away by the spine-chilling Gobblers). An adventurer at heart, Lyra overhears a secret meeting run by her uncle, Lord Asriel, in which he reveals an exciting discovery about a hidden world beyond the Northern Lights and a strange phenomenon called Dust, which has scholars and the all-powerful Church both intrigued and scared. Lyra soon finds herself heading North to track down her uncle and to find out more about the infamous Gobblers. 35
Although the protagonist is a child and the book categorised as young adult, Northern Lights is an exciting thriller for adventure enthusiasts of any age. The novel was adapted for film in the 2007 release, The Golden Compass. If you have seen the movie you should try to forget everything about it and approach Northern Lights with an open mind. The old adage ‘the book was better than the film’ certainly hold true in this case. The novel is infinitely more nuanced, interesting and well-rounded than the hohum screen adaptation. If you enjoyed The Chronicles of Narnia as a child or authors like J. R. R. Tolkein, George R. R. Martin or Robin Hobb, then Northern Lights is a perfect blend of grown up thrills and childish escapism.
Being creative
WINNER GETA
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AWARD
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ALTERED Justine Cann When I was a little girl, I was asked what I thought the world would be like in the future. My ideas and imagination were the same as any child at my age, a future with flying cars, time travel and holidays on the moon. The reality is now, in the future is so different to how I imagined it would be and it will keep changing and advancing as we adapt and grow as people. We as a society haven’t advanced a great deal, we have advanced in the way of medicine though. A way to not feel pain, to not get sick, no worries of cancer, blindness or deaf. A life of near perfect immortality. How can we fear death when death no longer fears us? We are no longer human, our bodies have changed, altered. Manufactured bodies, made from titanium steel, nuts and bolts screwed together then covered with a thin layer of light synthetic material. The procedure’s simple, pricy but simple. They give you a little pill to make you sleep and while you sleep they subtract your brain from your warm flesh and place it into the cold metal one. Connect a few cords
here and there and you have full control of this all but immortal body. You will still die, yes. Like a timer this body is set and when the timer goes off you slowly shut down. This body is almost completely perfect, except for a fault in the system that they don’t mention. Our bodies don’t age but our minds do. With this new body our emotions are taken away from us. With every heart break, we feel less. With every loss our grief lessens until there is nothing but this dull pain, this dull remembrance of what it felt like to feel alive. Sometimes though I regret this change. Sometimes I want to feel hatred, to feel heartache. To love. In this body, there isn’t room for emotions. Everything has changed. Do I regret it? Yes, a little. Sometimes the risks aren’t always worth it. But who knows, maybe this default can be fixed in the near future. I don’t know what the future holds for us. I guess now, only time can tell.
Being creative
Illustrator: Shantelle Buckley Degree: Bachelor of Digital Media Instagram: @cabloomin 37
Illustrator: Ricci Baxter Degree: Bachelor of Digital Media Instagram: @riccijstudios Facebook: facebook.com/riccijstudios
Illustrator: Janice Chan Long Nok Degree: Bachelor of Design Instagram: @janicechanlongnok Being creative Being creative
Illustrator: Samuel Downie Degree: Bachelor of Design Instagram: @samueldownie
Illustrator: Valentina Cardozo Degree: Industrial Designer Instagram: @valentina.cardozo.torres
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Illustrator: Marcella Cawthray Degree: Bachelor of Digital Media Web: mmcdesigner.com
Illustrator: Bridget Ryan Degree: Bachelor of Design Instagram: @bridgetryancreative Web: bridgetryancreative.myportfolio.com Being creative
SUSTAINABILITY Fair
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Get the hell outta here Get eating The Gold Coast has no shortage of great places to eat, from casual cafes and bustling markets, to eclectic food trucks and a selection of ‘hatted’ fine-dining establishments. This edition we have found you some foodie experiences that take you off the beaten path and mix culinary indulgence with community and connection.
THE WELCOME DINNER PROJECT
GOLDTOAST SUPPER CLUB
The Welcome Dinner Project brings together established Australians with newly arrived Australians including migrants, international students and refugees. Dinners are hosted in a local home or a community space with participants bringing a share plate of food that they enjoy or that is typical of their culture. Welcome Dinners are a chance to share stories and connect.
The Goldtoast Supper Club is an underground dining experience that has been hosting pop-up dinners around the Gold Coast since 2012. Each event is themed with a foodie focus and a delicious menu that will make you drool. Although there are some limitations, the menu often has the capacity to cater for dietary requirements such as gluten free or vegetarian.
The project was developed to make newly arrived Australians feel welcome in their local community and to give all participants the chance to have conversations and meaningful engagement with people from outside their usual social circles. Many newly arrived Australians have said that it was the first time they had been into an established Australian home and some said it was the first time they had felt genuinely welcome outside of their own circle or community. You can get involved in The Welcome Dinner Project by signing up as a participant or a host. Dinners usually run for a couple of hours and participants bring food to share so that there is not too much burden on the host (and as a great conversation starter). The Welcome Dinner Project provides two facilitators who will attend to help the host set up, facilitate activities and ensure that the evening runs smoothly.
Past secret supper themes have included Izakaya, Sunday Roast, Deep South Secret Supper, New York Brunch, Hawaiian Sunday and Pancake Breakfast. The dining style will vary and may include tapas, buffet style dining or a multi-course meal. The venue also changes to match the menu and although diners will be given a suburb or area when they purchase their ticket, the exact venue is not released until the day before the dinner. Each meal will usually start with a cocktail and the chance to get to know your fellow diners before you sit down to eat. You will get to share stories and good food with people you may never have met before. The suppers are designed for people willing to mingle and embrace an evening of the unknown in a relaxed environment (while being very well fed). goldtoastsupperclub.com
joiningthedots.org/the-welcome-dinner-project
Get the hell outta here
QUANDAMOOKA FESTIVAL The Quandamooka Festival runs over three months (1 June - 31 August) and encourages people to enjoy and learn about the Quandamooka Coast (the coastal area east of Brisbane). The Festival offers a large program of events from cultural tours, art exhibitions, weaving workshops, cultural talks, Kunjiels (corroborees), food stalls and much more. The main program is hosted out of Dunwich on the beautiful North Stradbroke Island (a must-see destination in its own right). Keep a particular eye out for Clinto’s Kupmurri. The food truck serves traditional Aboriginal and Torres Strait Islander food in a ground-oven roasted style. Clinto’s Kupmurri takes an interest in food for nourishment and wellbeing and serves exciting offerings such as emu
yellow curry, BBQ crocodile skewers with Davidson plums, and kangaroo with damper. The menu profiles native flavours such as lemon myrtle, smoky paperbark, wild peach, macadamias and wattleseed. It is easy to make a day trip across to North Stradbroke Island. The water taxi is just $14 return and there is a bus service between places of interest on the island. If you prefer the flexibility of your own transport, car pool with friends and take the vehicle ferry over for around $80 per car. @clintoskupmurri @quandamookafestival
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