NOVEMBER 2020 | MINDFUL & FIT
A healthier, stronger you | Is your working-fromhome setup ergonomic? | Easy, whole food meal recipes | Beauty & the temporarily abled | The reinvention of Yoko Ozaki | Self-image through the lens of Cara Moretto | and much more!
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STAYING HEALTHY despite ever y thing
Physical health is not about getting shredded at the gym because you spend six hours lifting irons every day, nor is it about jumping on the latest diet to lose weight. Most of us are not aiming to outrun a locomotive or to leap a tall building in a single bound. Physical health is about feeling well and being comfortable in your own skin. It is about being able to do the things you want to do without limiting yourself. This can be riding your bike to the store or climbing a mountain in an afternoon. Whatever your goal is, it’s yours to set. Last month our theme was mental health; mental and physical health are closely linked. If you don't look after one, inevitably the other will start to fade too. If you are feeling down, talk to someone. Go for a walk, or eat a healthy meal, so you have the energy to tackle your demons. Making small actions in your daily life to address your physical health will contribute to your mental wellbeing. Breaking old unhealthy patterns and establishing new ones is challenging, but it can be achieved with small attainable goals and support. It is essential that our exercise and eating plans are healthy and safe. Smart is better than extreme; carelessness can lead to injury while
pursuing fitness. Yoga, stretching, and low impact workouts to improve regular fitness and mobility are excellent choices. Work towards goals that make sense to you. Every workout, every plan, and every BODY is different. We should never expect to have the same outcome as anyone else just because we are on the same diet or physical regime. Consider consulting fitness experts or medical professionals to find the right plan for you. Listen to your body; it will tell you if it is too much or too little. Committing to a plan and adjusting as needed will shape the goals and outcomes of your hard work. Keep track of your progress on an app, on a poster, or in another creative way. Notice and celebrate your successes. It can be a challenge in our current social isolation to feel safe enough to go exercise, especially at a gym or in a public space, or to start something new, but challenge allows people to excel. So, we challenge you to take on something that will make you healthier. Not only that, we want to hear from you about how you are looking after your health, what you have taken on and what support you have or need. If you are trying to brainstorm what new exciting activity you could take on, we encourage you to read further into this addition of Link and find inspiration from our community. —Jonah van Driesum, Associate Editor
LINK | November 2020
The focus of this edition of Link is physical health. While most of us intend to live healthy lives, it’s not always easy; when it comes to taking action, a lot of things can get in our way. We can get stuck behind negative thoughts, such as a belief that being fit can’t be fun, fears stemming from past injuries, or not having support of friends and family. This month, our articles look at ways we can improve our physical health. The fact is, even small changes in your routine can make you feel a whole lot better. We are all put together differently, and what works for one person may not work for everyone. We need to accept others and be kind to ourselves!
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IN THIS ISSUE
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REVIEWS
GOOGLE THIS EATING HABIT MYTHS DEBUNKED
Link Magazine would like to respectfully acknowledge that it is printed and distributed on the traditional & unceded territory of the Coast Salish peoples. 3700 Willingdon Ave. SE2 Building, 3rd Floor Burnaby, BC V5G 3H2 | 604. 451. 7191
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ERGONOMICS ON A STUDENT BUDGET THE REINVENTION OF YOKO OZAKI SELF-IMAGE THROUGH THE LENS OF CARA MORETTO
We feature exceptional people in our community, big ideas in a changing world, and evolving social dialogue.
Have an idea? Contact us! editor@linkbcit.ca | linkbcit.ca
We welcome writers, photographers and artists of all backgrounds and abilities. Our purpose is to provide a collaborative platform for student expression, and to connect you with one another’s stories and experiences. Printed editions are distributed to all five BCIT campuses & additional content is published online at linkbcit.ca
MANGO & CARROT SALAD LEMON SALMON WITH BROWN RICE
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COVID-19 THROUGH THE EYES OF A DANCER YASMIN GARDY: FOOD FEATURE HOW PRODUCTS PRETEND TO BE HEALTHY
STAFF Lauren Edwards, Senior Editor Chantel Tanaka, Associate Editor Jonah van Driesum, Associate Editor Shaleeta Harrison, Publications Manager
ISSN 0715-5247 (Print) ISSN 2562-3257 (Online)
LINK | November 2020
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BEAUTY AND THE TEMPORARILY ABLED
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CONTRIBUTORS Nelson Ellis Before Link, most of the writing I did was either academic or just to make my friends laugh. Writing for Link allows me to have a new platform to channel my creative energy. I joined as a way to express my ideas and stay creative; contributing to Link is a fun and rewarding way to improve my writing!
Karlynn Griffin I decided to become a writer at Link because I wanted to get out of my comfort zone, since I am more experienced in typing out technical reports. This opportunity allows me to expand my creativity and gives me something to do during the pandemic.
Katie Dalziel After a decade out of school I never anticipated that my return would coincide with a pandemic and virtual learning. I’m grateful for the opportunity Link has provided to meet people and connect to the wider BCIT community.
Yasmin Gardy
linkbcit.ca
I remember picking up a printed issue of Link from one of the shelves during the first week of classes last year. I was so excited to see the work done by other students. I’m glad I finally got around to write for this month’s issue and share some insights about food preparation to inspire others to explore new sweet and savoury food flavours.
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Macus Ong Having the opportunity to work with the BCIT student magazine not only allows me to elevate my photography to the next level, but it also provides me with a platform to meet individuals and professionals who are outside my field, particularly those who are of different ages and hold different views. Working with Link helps in many ways, and in which the most important would be developing and demonstrating soft skill sets that many of my contemporaries lack, thus building stronger interpersonal skills with those I meet.
Katarina Petrovic I have always wanted to share my experiences and adventures through writing and photography. I was not sure where to reach out to begin sharing my writing, but when I became a BCIT student I saw the opportunity at Link and decided to bite the bullet. I enjoy writing in quiet places where I won’t get interrupted. Usually when I get an idea I need to write it down right away before the spark and energy fades away.
Solongo Orkhon Ever since I was a child, I’ve always been fascinated with magazines. Everytime I went grocery shopping with my mom I would beg her to get me one. I loved how there were so many interesting short articles to read but long enough to cover the subject. There’s just something beautiful about connecting readers through your writing, hence why I’ve decided to get involved with Link. On rainy days here in Vancouver I love to write at home on my sofa, drinking hot tea; on other days I enjoy writing in a cozy coffee shop.
Elin Molenaar
Cara Moretto I got involved with Link because they reached out to me and gave me the opportunity to share my photographs in their magazine. I thought it would be a great chance for me to showcase the topic of self-image, which is a common struggle that many people face day to day. What inspires my photographs is anything that I am passionate about, struggles I have faced, or something that catches my eye. I tend to gravitate towards taking most of these photos outdoors where the landscape is constantly changing, resulting in fresh ideas racing around my mind.
LINK | November 2020
Storytelling through writing and photography are my passions, and I enjoy being able to share my stories with others. Link offers a great platform for people to do so and that’s why I love being part of it. Contributing to a final product made by so many different people feels great. I love to write anywhere that grabs my attention, anywhere that inspires me. Once I become interested or invested in something I put my creativity and passion into it.
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UNTAMED YOU ARE A GODDAMN CHEETAH! GLennon Doyle 2020, The Dial Press
Glennon Doyle’s memoir, called Untamed, is a collection of intimate and heartfelt stories of her life which ultimately encourages us reflect on our existence. Doyle is also the author of two best-selling books Love Warrior (The Oprah Book Club Selection) and Carry On, Warrior. Her third book, Untamed was picked for Reese’s Book Club in April 2020. She is also the founder of TogetherRising, a non-profit organization run by women who help those in need. The book starts with Doyle and her family at the zoo, watching a cheetah named Tabitha chase a stuffed bunny attached to the back of a Jeep. Tabitha is clearly trained and gets rewarded with a steak after the show. At this moment, the author relates to Tabitha. She explains through her own experiences that women are tamed since birth–trained to be a good girl, a good daughter, a good mother. But what does it really mean to be a “good” woman? All of these societal expectations meant we abandoned ourselves to conform. It is impossible to live up to all of those expectations, as Doyle quotes “when a woman finally learns that pleasing the world is impossible, she becomes free to learn how to please herself.” Society calls a woman “crazy” if she is living her life with no rules and honoring her ideas, beliefs and emotions, rather than trying to please the crowd. Doyle shares her life experience when she contorted herself to fit into a set of memos on how to become a successful woman and build a strong family, career and faith. “This life is mine alone. So I have stopped asking people for directions to places they've never been,” Doyle says. I’ve never read an author be so brutally honest with their flaws. Admitting their wrongs in front of the whole world. Awakening us with her words. Just like the singer Adele wrote on her Instagram, “this book will shake your brain and make your soul scream.” This is a book about finding yourself. It’s about listening to your own voice and actually trusting in it. Reading, I thought you are the only person who knows yourself best and it would be absurd to make important life decisions based on other people’s opinion. “I wasn’t crazy. I was a goddamn cheetah,” Doyle writes.
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I hope this book impacts your life in the same way it did mine.
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—Solongo Orkhon
RAISED BY WOLVES Aaron Guzikowski 2020, HBO MaX
Created by veteran producer Aaron Guzikowski and supported by legendary Sci-Fi director Ridley Scott, a masterful and unsettling vision of the future unfolds in the HBO series Raised by Wolves. Set one hundred thirty years into the future, Raised by Wolves takes inspiration from real-world science and ancient mythology to create a story whose themes and context feel realistic. If you are already interested and hate spoilers, stop reading now and go watch it. For the rest of you, I will keep the spoilers minimal. The show begins on the real planet of Kepler 22b. Two atheist androids, Mother and Father, are sent to the planet to rebuild humanity after a religious war destroys humans' ability to breathe on Earth. Their pacifist colony is disrupted by the arrival of the survivors of humanity who are also part of a religious cult that worships a sun god known as SOL. Raised by Wolves examines the human spirit, the right to choose, the destruction of a world through conflict, and the needless artificial divides we create between each other. It has a remarkable design, exciting set pieces, a deep and complex plot, and characters you will love or love to hate. It is difficult to describe the plot's brilliance without spoiling too much. It is challenging for viewers to pick a side as all characters alternate between being profoundly sympathetic or intensely horrifying. I watched the show with my girlfriend and can say it is the perfect show for a nerdy couple to watch together. You will continually theorize about what happens next.
—Jonah van Driesum
LINK | November 2020
This show will keep sci-fi lovers entertained for a rainy weekend with ten hour-long episodes, timely themes, and extraordinary visuals and sound. You can find the series on HBO, HBO MAX, or Crave TV.
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google this October was an exciting and spooky month. However, in all this excitement, it is easy to miss some of the most important events impacting our world, our country, our province, our city and our campuses. In this section, we focus on some of the things you might have missed or want to learn more about. From politics, to sex, to rent, to good food, these snippets will give you an idea of what is going on, how it could be impacting you, and places to go to for more knowledge. This short section provides some support in difficult times, inspiration for date night, or a new topic for an ongoing conversation. Whatever you find in this section, we hope that you GOOGLE it!
Winner of the BC election John Horgan and the BC NDP have won the BC election. Over the next few weeks, they will form a cabinet and begin plans to recall the Legislature so that they can have a fall session to get back to the business of government. The likely top priority items are the continuing response to the pandemic, dealing with the homelessness crisis, and introducing the thousand-dollar benefit for every British Columbian family.
Leadership election The BC Liberal Party is looking for a new leader after the results of the provincial election. Possible candidates are Diane Watts, Michael Lee, Todd Stone, Jas Johal and Mike De Jong, with Lee and Watts being the frontrunners. Stone and Johal are seen as candidates from the party’s left wing, Lee is viewed as a middle ground candidate, and Watts and De Jong can be considered members of the party’s right wing.
'Tis the Season While Christmas is fast approaching, the Vancouver Christmas Market is not. Because of concerns around COVID-19, the long running market has been cancelled. What other Christmas traditions have disappeared out of the need to protect public health? (CBC News 2020)
The Giving Spirit & Local Business Concerns This is now the time when people start looking at buying holiday gifts, and it’s a difficult season for families and businesses alike. Most people’s net income levels have seen a serious drop since the start of COVID-19, and this drop has been larger for small business owners. While Christmas for many businesses is the busiest season, with people having to pinch metaphorical pennies, will businesses see a boost? If they don’t, how does that impact our local economy?
Tonka Trucks of Greater Vancouver linkbcit.ca
The City of Burnaby and other municipalities in Greater Vancouver are attempting to move towards a unified
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definition for heavy vehicles. With the amount of construction and large load shipments that occur in Greater Vancouver, this has the potential to impact millions of dollars of business. A new definition would allow the Metro Vancouver area to better regulate and govern which types of vehicles can access specific streets and neighbourhoods of the city. (Campbell 2020)
BC Ferries Packed to Party Transport Canada instituted a guideline change several years ago that forced lower deck ferry commuters onto the passenger decks. To combat the pandemic, those rules were changed to temporarily allow ferry riders to stay in their cars. Despite requests from the BC Government, the rules were changed again, leading to crowded passenger decks during rush hour leaving little room for social distancing. Will Transport Canada listen to BC or will this just be another case of central Canada ignoring the west?
Toy Story Recent market studies have shown that sex toys and other sex related merchandise sales have gone through the roof during the pandemic. Are people becoming more experimental with their sex lives because of the pandemic, or are people simply trying to get through the long hard boredom? (Toronto Sun 2020)
The Best Restaurant in Vancouver & Good Eating Vancouver Magazine has named “Boulevard” as the best restaurant in Vancouver. This upscale restaurant is likely out of the price range for most students. The best casual and affordable restaurants are Downlow Chicken Shack, HK BBQ Master, and Chancho Tortilleria. What are some of your favourite places to eat? Contact jvdriesum@bcitsa.ca to let us know! (Vancouver Magazine 2020)
Rent Freeze One of the major promises of the BC election campaign by the BC NDP was a one-year rent freeze starting in 2021. It is important to know which types of rentals will be affected, and if this freeze will last more than a year, as a vaccine and effective distribution of that vaccine could still be more than a year away. Further, with an already unaffordable housing market in Vancouver and Victoria, why was such a move not considered earlier?
Mi'kmaq Fisherman In Nova Scotia there has been ongoing confrontations between Mi’kmaq fisherman and non-indigenous fisherman who are angry with the Mi’kmaq fisherman over their historic fishing rights. The fishermen are claiming these rights have led to a decrease in the overall available fishing population, though scientific research contradicts this claim. These complaints are racially charged and ignore the primary role that large-scale commercial fishing has played in the reduction of the Atlantic ocean’s fish population. Is there a solution to this conflict, or is the racial and economic resentment being expressed by the fishermen simply irrational and frankly racist anger being thrown at an innocent target? (Toronto Sun 2020)
The Unknown Canada continues to see an uptick in COVID-19 cases. While the major trouble spot is currently Quebec, with a provincial uptick in BC, the New Year is a huge unknown. Will we have to go back into full lockdown if a vaccine is not produced? And with nearly a year in lockdown, how much more can people and the economy take?
Immigration to the city of Vancouver has dropped 11 percent from where it was this point last year and the city has even seen a small net loss in population. The increase in available space, as well as the economic hit people are facing because of COVID-19, has made the city of Vancouver seemingly more affordable as the average apartment cost has dropped roughly 15 percent. The reality is that people are losing equity in their homes, large portions of their income, and their overall job security, making changes in affordability and living an unknown. With many Canadians out of work or living on reduced incomes, is the reduction in immigration really what is changing Vancouver’s net affordability? (O'Brien 2020)
LINK | November 2020
Is Vancouver becoming more affordable?
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EATING HABIT MYTHS
DEBUNKED Elin Molenaar From social media to health blogs, nutrition myths are all over the internet. If we look around us, many unhealthy eating myths around the world are just different cultural eating habits.
NAP FIRST, FOOD SECOND In many countries, having a late-night dinner is very common. In Spain, many restaurants close in the afternoon during the summer. The owners go home, and just like everyone else, have Siesta (a 1-2 hour afternoon nap), because it’s simply too hot to be doing anything else. At night, the cities come back to life and everyone goes out to have a nice meal. Having a big meal this late or eating before bed has been a controversial topic for years, but let’s take a look at the facts.
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There are no physiological reasons that eating before bed would cause weight gain. There’s also no evidence that calories count more before bedtime than throughout the day, according to several studies from PubMed Central. Therefore, there is nothing wrong with eating at night. The important part is what you’re eating and the nutrition value of the foods you’re consuming. It is easy to get hungry at night, but if it becomes a habit to reach for high-calorie foods, it can cause weight gain, simply because it becomes a bad habit. Reaching for fruits when hungry at night is a better alternative.
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LINK | November 2020
BREAD, PIZZA, CARBS, OH MY. When we look to Germany and France—together with most of their neighbouring countries—they 3are all about bread, and tend to eat a lot of it. Germans love their cold cut sandwiches. Bread is served with breakfast, lunch, and as a snack when out having a beer with friends. Then there are the Italians, who enjoy their fair share of pasta and pizza. But aren’t all those carbs fattening? “It’s the type and quantity of the carbs you eat—not the carbohydrates themselves—that cause weight gain. Many carbs do contain excess calories and sugar,” says Julia Zumpano, a nutrition counsellor at Cleveland Clinic. Complex carbohydrates, like whole grains, do not make you put on weight, compared to “bad carbs” like white flour and sugar. So, which carbs are the healthier ones? High-fibre carbs such as whole grains, veggies and fruits, and high-protein carbs, like yogurt and milk, generally have a better nutritional value than low-fibre carbs, like sweets and refined grains. This doesn’t mean that high-carb foods are bad for you—they can still be of nutritional value. Potatoes, for example, consist of a lot of potassium, vitamin C, and fibre. Nutrition counsellors advise to still eat different types of carbs, just in moderation.
DAIRY Bread isn’t the only thing the Europeans like. Dairy products are a big favourite on the other side of the Atlantic Ocean. Dutch people have always consumed a lot of dairy; the landscape in the Netherlands is perfect farmland for cows. Back in the day, any leftover milk would be used to make cheese, and to this day, the Dutch are famous for their cheeses. Eating all this dairy has made them some of the tallest people on earth. But what does dairy do to your body? The European Commission says protein, calcium, magnesium, and several other essential nutrients are all present in dairy products, except for Vitamin D. Because of this, milk and dairy products are excellent for good bone health at a young age. There is a lot of scepticism around dairy and the effects it has on the rest of your body. Too much dairy is said to cause cancer, however, a study from the World Cancer Research Fund (WCRF) reports that consumption of dairy products might actually protect us from certain types of cancer, such as bladder cancer and breast cancer. Apart from that, many studies about dairy causing specific types of cancer are inconclusive.
linkbcit.ca
With the internet at our fingertips, it’s easy to be confused by what is deemed a “healthy” eating habit and what is not. Eating times, carb intake, and daily dairy consumption are all things considered; but when we look to different practices around the world, it’s clear there are some misconceptions.
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LINK | November 2020
ergonomics
on a student budget Katarina Petrovic
Ergonomics is not economics as one might think when having a quick glance at the word. The definition of ergonomics in the Merriam-Webster dictionary is "an applied science concerned with designing and arranging things people use so that the people and things interact most efficiently and safely." Where might you see ergonomics in a daily setting? You can see Translink bus drivers considering ergonomics, especially when a new driver takes over. You can observe them change the driver’s seat height, the steering wheel height and angle, and occasionally bringing in their own seat and back cushions for extra support. You might also see ergonomics at a large grocery store. You may notice that the height of the check-out tables varies depending on the height of the grocery store employee. You might be wondering how this all applies to a student. After working hours on your laptop do you experience fatigue or pain around your neck or shoulders, or sore wrists? This is when ergonomics can come into play for a student.
linkbcit.ca
When laptops became popular, they were great for occasional use when you were not near your desktop. Now, many individuals are using laptops exclusively, and education about how to use them long-term never really gets talked about.
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days a week, it could start causing some major issues down the road. How do you make your laptop station more ergonomic? If your budget allows, you can start by looking at laptop risers. When you raise your laptop, you are supposed to use an external keyboard and mouse. The laptop riser is supposed to raise the screen height to allow you to look straight at the screen while keeping your shoulders back and your neck straight. Additionally, the screen should be about an arm's length away. As a result, it will allow you to work comfortably for up to eight hours at a time. The second key component to set up an ergonomic workstation is the external keyboard. If you were to try to type on the raised laptop’s keyboard, you would lift your arms to reach it and end up causing tension in your shoulders. So, the external keyboard should be positioned close to you to allow the elbows to be by your side. If you had to choose between either the laptop riser or the keyboard and mouse combo, I would recommend purchasing an external keyboard and mouse and then using a few textbooks to prop the laptop screen up to eye level. Do not be afraid to adjust the setup as needed until you find the best fit.
There are many interesting ergonomic tools and products out there to help improve your daily tasks, On a laptop, the monitor and the keyboard are far more than we could list. If you would like to dig attached, unlike with a desktop. When we work off a a little deeper into the ergonomics of a desk setlaptop our shoulders are usually hunched forward, and up, search the following terms: ergonomic chair, our neck is angled down to see the screen. Working in ergonomic keyboard and mouse, footrests, and that position occasionally should not cause major issues, lighting. Good luck! but if you work in that position 4-8 hours a day, five
Top, Editor Chantel Tanaka's dorm workstation. Without a lot of space, she fits in a variety of items.
Bottom, Publications Manager Shaleeta Harrison's workstation. This station has several more ergonomic comforts, including a footrest, wrist support, and appropriate chair.
LINK   |   November 2020
Center, Senior Editor Lauren Edwards workstation. Note the enourmous jar of coffee to the right of the chair.
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THE REINVENTION OF
Yoko Ozaki words Chantel Tanaka photos Macus Ong
Growing up, she dreamed of being the first female fighter pilot. However, when she was accepted into the National Defense Academy, she wasn’t allowed to train as a fighter pilot; women weren’t allowed to become fighter pilots at the time. Her grandfather served in the second world war in the Japanese Navy and knowing that as a part of her heritage, inspired her to make a career in the Japan Air-Self Defense Force where she could “contribute her energy and time for society.” The National Defense Academy was some of the most rigorous training Ozaki had ever gone through in her life. She had to practice even more than her male counterparts at the academy to overcome the gender stereotypes she was confronted with. Although the training was brutal, she gained invaluable “leadership and teamwork skills.” The most vivid training routine she was quick to share was a swimming exercise she and the other cadets went through. They were required to swim across eight kilometres of ocean water, in a set formation without breaking that prescribed formation. Her time as an air force cadet is something she says she will forever be grateful for as it gave her a profound sense of discipline and focus on the goals she sets out for herself. After graduating from the academy, the need to overcome gender stereotypes did not seem to shake off. Ozaki says when she began working in the Japan Air-Self Defense Force as an aircraft maintenance officer, she had her authority challenged simply because she was a woman by some men who had to report to her. During the times
her authority was questioned, she says she strived to be as communicative as possible with her teammates and slowly she gained their trust. Ozaki says “I tried to communicate with my staff as much as possible and create opportunities to learn about each other's personalities,” and this style in leadership eventually developed a relationship of mutual respect with the men she worked with. Her love for airplanes kept her in the Japan Air-Self Defense Force for over ten years despite how rigid the rules may have been. "As is often the case in the military, there were various restrictions on our private activities in order to set up a state of immediate readiness." The nature of her job in the air force allowed her to travel to over 40 countries. She had never set her sights or been to Vancouver until she moved there in 2017 after she got married. When she recalls that big move, she gleefully indulges that she "enjoyed the freedom” to just do anything, whenever she wanted. It was a way of life that was parallel to her experience in the Japan Air-Self Defense Force. That feeling wore off when Ozaki wasn’t surrounded by people who spoke Japanese all the time. She had to learn English, adjust to a new country, and learn a new way of thinking and perceiving the world; the limited parameters of the air force weren’t in her life anymore. She says that for the first time in a really long time, she had time to focus on herself and the things she wanted. When the relief of being away from the air force rigidity had settled, Ozaki shares that she felt confused and overwhelmed by the cultural and language differences. “I often cried because I felt like I couldn’t be adaptable to [a] new culture,” she says. Confiding in her friend and her husband, she saw an opportunity to reinvent herself. The cultural differences between Japan and Canada showed her that it was possible
LINK | November 2020
It’s never too late to start over. This sentiment is something former Japan Air-Self Defense Force officer turned aspiring chartered accountant, Yoko Ozaki, knows all too well. She grew up in a small rural village in Japan, and aspired to achieve something bigger than herself.
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to start a new career for herself in her mid-30s—something that would have been unattainable if she was in Japan. She remarks that the environment in Canada not only gave her space to start a new career, but it was accepting enough to allow her to be successful at it without having her age barring her. Ozaki highlights Canada “is different from Japan in its diversity, flexibility, and adaptability.” She decided to pursue accounting after she found someone in the field who shared with her how expertise in the field could be used in an altruistic manner. In leaning on her mentor’s support and connecting with other CPAs, she grew inspired to reshape her career and start working towards her accounting degree and eventually CPA certification. Brand new to the traditional sense of post-secondary, Ozaki says she has enjoyed her time so far as a part-time student at BCIT because her classmates have “helped [her] learning with their practical experience.” She adds when she first came to BCIT she was “afraid because it’s totally different from my military experience because it was my first-time diving into a diverse [learning] environment.” Her fears mellowed when her instructors showed their empathy and respectfulness for their diverse students.
linkbcit.ca
Ozaki emphasized that the career support services offered by the BCITSA were a huge help to her forge her new pathway as an aspiring CPA. She says the career services staff helped and encouraged her with résumé writing skills (something they don’t do in the air force), interview coaching, and gave her networking tips that jumpstarted her career.
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The support system she had in her mentor and her determination to start something new for herself, compounded to have her be selected as one of a very small number of applicants out of many in the auditing and assurance department at PricewaterhouseCoopers (PwC). She is set to start this exciting milestone in her new career in the fall of 2021. Ozaki credits the invaluable soft skills she developed while working in the high pressure and high-tech air force environment, as one of the reasons she earned this opportunity. She looks forward to starting at PwC next fall. The opportunity feels very surreal to her because she knew nothing about accounting before starting her program. Ozaki is hopeful at the prospects her chosen path can bring her because as she would like to continue “contributing her energy and time for society and people.” For now, when she is not working on her school assignments, Ozaki fills her time up with volunteer work at the at the Canadian Association for Security and Intelligence Studies – Vancouver, which empowers and enhances research, discussion, and multidisciplinary engagement with issues of national security and intelligence. In addition to utilizing her military experience and leadership, she has the opportunity to meet Canadian researchers and develop roots of her own here. Ozaki says when she moved to Canada as a recent immigrant, she “was crushed with anxiety, but attending BCIT and developing my expertise has helped me regain my confidence.” Her new life in Vancouver has given her a new set of priorities that allow her to focus on her family and friends in a way she couldn’t quite manage to do in her past life as an air force cabin officer.
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SELF-IMAGE THROUGH THE
Cara Moretto, a student in the Video Production and Editing program at BCIT, created this portfolio as her final project in the Photography & an interest in photography, and had always been passionate about pursuing it as an educational path. Capturing a memory as it happens and overpowers living in the moment for Moretto.
You can usually find her photographing landscape, nature, and candid shots, but for her final project, she pushed past her comfort zone and con something Moretto continues to struggle with and being the main subject of the photos was a difficult choice for her to make. “I knew even t would allow me to grow as a person, gain some confidence in myself, and become more comfortable in my own body,� she says.
Moretto knows firsthand how hard it can be to love yourself, especially in the world we live in today with social media and unrealistic beauty sta developing negative self-images, Moretto wants everyone to know they are beautiful, no matter what.
E LENS OF cara moretto
& Lightroom course. From a young age, she always had d having the ability to look back and relive that moment
nducted staged self-portraits. The theme—self-image—is though it was going to be very uncomfortable for me. It
andards. In a society that benefits from comparison and
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Beauty
AND The
temporarily Abled A transformed definition and experience of beauty is a collective project, one that builds a more coherent world for us all.
Katie Daizel Much of my working life is spent rearranging physical space so that the people I support can get around. Where someone else might see a beautiful quirky restaurant with a great view of the lake, I see two stairs that bar access to wheelchair users. Concrete physical barriers to access abound but they are nowhere near as insidious as the cultural and societal barriers that bar or limit access. Beauty is one cultural norm that while inspiring and uniting us also leaves so many people staring at additional barriers when it comes to everything from employment to relationships.
linkbcit.ca
Trying to define, understand, possess, and achieve beauty has preoccupied humanity for millennia. Fairy tales and folklore celebrate and revere beauty. Philosophers strive to define what is beautiful. Looking at how beauty functions in these two realms is a way of making visible some of those cultural and societal barriers that perpetuate a limiting view of beauty.
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How many fairy tales begin with: “once upon a time, a young, beautiful princess�? The beauty is an essential part of what makes her the protagonist and indeed, it is who she is. While the beauty may be temporarily occluded by disability, or subterfuge, beauty will be restored. In fairy tales the antagonist of the beautiful young princess is the beautiful older villain, think the stepmother in Cinderella. Fairy tales uphold but also complicate a conventional understanding of beauty.
What is Disability? Models of disability abound but I want to mention two prominent ones, the medical model of disability and the social model of disability. In the medical model of disability, disability is the problem and medicine/science seeks to cure or at least mitigate it. The problem is located within the individual disabled person. Conversely, in the social model, the difficulty is located in the collective within the society and the environment. So a building with stairs but no elevator disables a wheelchair user. The social model of disability offers scope for the imagination where disabled bodies are included in our definition and experience of beauty. My own understanding of disability comes through the lives of others. My friend, Mary Hillhouse, has cerebral palsy. She describes it as “one side works better than the other side. I need
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Mary remembers things that most of us do not. Learning to walk and then learning to walk again after breaking both ankles. There is a force of will there that is formidable. When I tell her this she laughs at me again. I suspect that it is this kind of energy that will enable us to transform the definition of beauty and reshape our world.
What If… Maybe joy and persistence will lead the way. What if we accepted and celebrated the bodies we had? That would mean celebrating disabled bodies too. One place to digitally join the celebration is at the hashtag #DisabledAndCute started by Keah Brown. In her book, The Pretty One: On Life, Pop Culture, Disability, and Other Reasons to Fall in Love with Me she tells her own story and also reflects on the ways pop culture tells the story of disability. Similarly, this dual gaze, inward and outward, is required if we are to transform our definition of beauty. What do I want when I consider disability and beauty? I want the promise and joy of beauty that looks like our world; varied, multifaceted, and diverse. Our ideas and ideals of beauty have the potential to transform both our society and ourselves. Not for disabled people as a separate and special class, but for all of us, temporarily abled, disabled, and any other classification not yet imagined.
I want the promise and joy of beauty that looks like our world; varied, multifaceted, and diverse
someone to walk with me so I don’t break my ankle… again.” In the spring of 2012 we traveled to Atlanta to attend a conference. We were staying in the dorms of a small college and it took us three days to find the accessible shower. When I was finally able to speak to the college liaison she explained to me that the bathroom was not labelled so that the “wrong people” wouldn’t gain access to it. Here the lack of signage is a clear example of a disabling environment. I was incredulous. Mary laughed at me and said, “Accept it and move on.” I remember the phrase because this is also what she said to me today when I asked her about beauty and disability.
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So yes, I want cut-outs in curbs, press conferences with sign-language interpretation, advertising that shows not only a range of skin tones, and body sizes, but also disabled bodies. I want these things because when our spaces, physical and digital, reflect the diversity and complexity of the world we already inhabit, our world is better. It may be more complex but it is also more coherent. Building community connection and belonging across difference requires dismantling external and internal structures that limit and exclude. This can be arduous challenging and fraught but it can also be playful, joy-filled, and liberating. A transformed definition and experience of beauty is a collective project for the disabled and temporarily abled alike.
LINK | November 2020
While storytellers celebrate and describe beauty in poetry, philosophers define it in exacting prose. For Plato, everything from a chair, to a mountain, to courage, to a person, to beauty itself exists in the realm of the ideal as a perfect form. Beauty is both an attribute of all forms and a form in itself. This is the true realm and as might not shock you it is not here where disease, violence, and ignorance ravage the world. Beauty is mathematical precision, symmetry, balance, and proportion.
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MANGO & CARROT SALA Karlynn Griffin Going through summer withdrawals? If your answer is yes, say goodbye to your pumpkin spice latte and cozy scarves, and say hello to a fresh paradise salad! Bring summer back by serving this dish to your friends. If the colour doesn’t impress anyone, then the taste of a tropical island will!
INGREDIENTS
40 mins
3-4
1 mango 3 carrots 2 stalks green onions ½ cup parsley ½ cup pine nuts 6 sun-dried figs ¼ cup olive oil 2 tbsp honey 1 tbsp fresh lemon juice 1 tbsp balsamic vinegar ½ tsp black pepper ½ tsp sea salt
DIRECTIONS 1. Wash the pine nuts and roast them in a preheated oven (275 °F, or 135 °C) for 10 minutes. Let them cool. 2. Peel and cut the mango into ½ inch cubes. Next, wash, peel, and thinly slice the carrots. Wash and roughly chop the parsley and the green onions. Chop the dried figs into cubes. Add all of the ingredients into a salad bowl. 3. Add the olive oil to a smaller bowl and slowly stir it while slowly adding the honey. Make sure it’s mixed well. 4. Zest the lemon and add it to the smaller bowl with the oil and honey. Next, juice the lemon. Pick out the lemon seeds before adding the juice to the smaller bowl and mix well. 5. Add balsamic vinegar, sea salt, and pepper to the small bowl with the rest of the ingredients. Mix well, and then pour the salad dressing over the chopped ingredients. 6. Now serve this mango-nificent dish to your guests or to your hot date! This colourful recipe is great for sharing, and unlike other salads, it doesn’t get soggy if it’s sitting in the fridge overnight, which makes this recipe great for leftovers.
NOTES
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1. You can substitute ingredients in this recipe; use what you have! For example, the pine nuts can be replaced for other seeds or nuts, dried figs for other dried fruit, and the lemon zest can be switched out with orange or lime. 2. To make the salad dressing vegan, use agave syrup instead of honey. 3. When buying dried fruits check the ingredients to make sure it’s sun dried and not dried with processed sugar.
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LINK | November 2020
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Lemon Salmon with Brown Rice Karlynn Griffin
Time to power up with this well-rounded meal! This recipe has everything you need, such as over 25 grams of protein, tons of vitamins, omega 3s, and lots of fibre. It’s perfect for those wanting to spend hours at the gym to burn off their energy and have the brain power after to do some equations. Thanks to the omega-3s in the fish, it can improve memory and decrease dry eyes.
INGREDIENTS
20 mins
45 mins
3-4
2 lbs side of wild sockeye salmon 1 tbsp avocado oil 1 lemon, sliced 2 cloves garlic ¼ cup of water ½ tsp of black pepper ½ tsp of sea salt Optional: cilantro (garnish) 2 cups of brown or wild rice 2 cups organic vegetable broth 2 cups water 1 tbsp avocado oil ½ tsp black pepper ½ tsp sea salt
DIRECTIONS
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1. Preheat the oven to 350 °F (175 °C). 2. Wash the rice and add it to the rice cooker. Add the avocado oil, organic vegetable broth, salt, pepper, and the water. Start the rice cooking. If you don’t have a rice cooker, a stovetop can be used instead; simmer for 30–40 minutes. 3. Rub a casserole dish with avocado oil then place the salmon inside. Sprinkle additional avocado oil on top of the salmon, and add sea salt and pepper to the fish. 4. Chop the garlic and thinly slice the lemon. Cover the salmon with both the garlic and lemon slices. 5. Pour water around the salmon; this will make the fish moist. Put the lid on top of the casserole dish, or cover it with tinfoil if using an aluminum pan. Bake for 20 minutes. Test for doneness by cutting into the thickest area of the filet, and ensuring it’s flaky. If not, return it to the oven for an additional five minutes. 6. To display this dish for your guests, mould the rice into a cylinder shape and place the lemon salmon on top. Put a couple of cilantro leaves on the fish and say bon appétit!
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LINK | November 2020
Physical Demands & Limitations for Performers During COVID-19 NELSON ELLIS
If you’re like me, your physical health has taken a bit of a dive since COVID-19 hit. Gyms closing, stress eating, and the message of “stay at home” have been factors in what has caused myself and many others to feel less healthy during the pandemic. Getting back to the gym, I found myself winded a little quicker than usual on the treadmill. This got me thinking; how did people who rely on their fitness get through the tougher phases of the pandemic? How do athletes, personal trainers, and competitive dancers keep in shape? I decided to reach out to my friend Kiara Palma. Kiara has been dancing for over ten years. She’s a competitive dancer with the A3 District’s J-Ryderz, and a Hip-Hop instructor at iDance Vancouver. Staying in physical shape is vital to her dancing, so I knew she’d be a good person to talk to.
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“Before COVID, I would train two or three times a week. I would go to studios all the time, especially during the weekend. But during the lockdown this wasn’t possible.” Kiara told me she would follow workout routines on YouTube or freestyle dance at home. It doesn’t take an expert dancer to tell me that training in a studio and training at your house would feel a little bit different. “I would find a place outside without too many people and train there. I’d try not to stay home as much.” Kiara said that lockdown helped her focus more on her physical fitness. “I was really worried about gaining weight. I didn’t want to get out of shape. I stopped drinking soda, set new goals for myself, and looked for online training programs.”
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Like many forms of art, dance isn’t meant to be done alone. “Usually you’re with another person. At least one, but sometimes up to twenty.” Kiara said it’s a lot harder to push herself dancing alone than it is dancing within the company
of other people. Thankfully the dance community has been able to adapt. Restrictions have been eased. Kiara is able to dance with other people as long as they are distanced, or with masks on. “There’s only around ten to twenty people in a class” she told me “The extra room means it’s easier to move around. If you’re in a small studio with a lot of people, it’s hard to give your all.” For most people dance isn’t a competitive sport, it’s just a fun alternative to pumping iron at the gym. “Most of the people I have in my class are doing it for recreation, or as a way to stay fit.” Kiara told me “So for them, they just do at home workouts and they’re fine.” To an outside observer, dance may look graceful and effortless, but it requires a lot of work and practice. Done properly dance can be a fun and challenging way to stay fit, but if a dancer doesn’t take the proper precautions, they can sustain some pretty serious injuries. Hips, knees, and ankles are especially vulnerable. Dancers also are at a higher risk for developing arthritis in these areas. Its important dancers take time to rest and not overwork themselves. Rest is important; without it you're just going to wear yourself out. The dance community is resilient and has found ways to adapt. “If people can’t get into their usual studio, they’ll try a new one, or they will work out at home.” People want to keep dancing, even if it means practicing in their room or in a park. “Life isn't about waiting for the storm to pass... It's about learning to dance in the rain” -Vivian Greene
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LINK | November 2020
MINDFUL EATING CHANTEL TANAKA
The idea of eating mindfully was a little foreign for me until recently. Getting nutrition to take care of my body and health was enough to worry about. The manner in which I delivered that food and nutrition to my body wasn’t a factor that seemed worthy of considering until I was knee-deep in university life. I started questioning the kind of lifestyle I wanted for myself. Mindful eating, or “maintaining an in-the-moment awareness of the food and drink you put into your body,” can look like one, or more of the following ways:
Pay attention to what you eat
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When you are on the run as a university student, grazing food and snacks may seem like the only way to get nutrition in a busy day. But often, when you only consume snacks—instead of whole meals— throughout the day, you’re less likely to consider what you are eating. If you are multitasking while you eat, for example, you hardly ever focus on the food you have in front of you. The times I have found myself mindlessly eating, I never appreciate the food’s flavours or textures, nor did I give much consideration to the variety of food I ate. Paying attention to food textures and flavours can change your experience and relationship with food. What we eat affects how we feel. If you eat food that makes you feel good about your health, you’re more likely to have some pep in your step. Conversely, there are foods that make you feel guilty about yourself. Guilt isn’t a feeling you want to associate with your food because it doesn’t only weigh on you, it’s also really hard to shake off.
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Eat slowly Besides trying not to choke on your food, eating slowly allows you to savour the textures, smells and flavours of your food. Taking time to enjoy your meal helps establish your food palette because you put your focus on enjoyment. Eating slowly also gives you a sense of satiety because when you take time with your food, it won’t feel like it all just went through you.
Variety, variety, variety! Living in a cosmopolitan environment comes with the benefit of trying different types of foods from different cultures. When you are working with a constrained student budget, expanding your food palette can mean you aren’t eating the same quick cheap meal every day. Try devoting some time to sample a new recipe just once a week to keep your senses engaged. Adding variety to your meals doesn’t always have to be an expensive ordeal, either; it could be as simple as incorporating food from each of the four food groups.
Eat at a table
There are other ways of tackling the idea of mindful eating, but as a college student spinning different plates at the same time, having at least one meal you look forward to eating in a present manner can shift your outlook on food. Food is not just there to feed and fuel your nutrition. It can be pleasurable. It can be satisfying. It can be enjoyable without dreading the pending calorie intake when you make the conscious effort to view it in a way that it is a beneficial lifestyle change.
LINK | November 2020
Although not much scientific research has gone into the psychology behind eating at a table versus not, nutritionists suggest that eating at a table can have a profound effect on the way you relate to food as an individual. I find that the times I have sat down and had a meal at the table either by myself or with my family and friends, my focus on the food felt greater because being situated there seemed to push the chaos of the day away from me. That effect is even greater when you commit to not having any devices at the table. It allows you to be fully present. I don’t mean to throw shade to the open lounging area in front of the tv that can entertain you while you are eating, or make you not feel constrained to an area, but the real enjoyment of food is always there when it’s all that you have to focus on.
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politics of good health & poor decision making Jonah van Driesum By most standards, Canadians can be considered reasonably healthy people. We are known for being nice and looking after one another in a crisis, but Canadians are not without their weaknesses. We sometimes give into basic desires that reduce our overall health and life expectancy. The leading causes of death in Canada are cancer and heart attacks (even with COVID-19 in the mix). The over consumption of unhealthy food, alcohol, and cigarettes are major factors in these deaths. On principle, the government should never tell anyone how they should conduct their personal life. However, that does not mean that the government has no role in promoting good public health and advising or legislating new rules when the need arises.
Public Health in a Pandemic
While the government would never ban drinking or smoking (again, at least), they can put in place limits on how much you can buy, how much a store can sell, and the overall strength of the product. It is then up to individuals to make the choice about how they consume. The problem with the ongoing COVID-19 pandemic is that these personal choices now affect all of us; our individual choices can now have deadly consequences for entire communities.
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Wearing a mask and physically distancing from others have both been proven to prevent the spread of COVID-19. While many of us sometimes engage in risky behaviour, we generally follow the guidance of our “Bonnie Henry� and do what is best for Canada. There is, however, a segment of society that views any public guidelines to be Orwellian. These people are not usually public health experts, but they have a real impact on our public health system when they rally against public health policies.
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This season, Canada is at risk of the double whammy; the flu hitting us hard and COVID-19 surging again. The plea of every medical professional is for people to follow basic advice: stay at home, physically distance, wear a mask, and avoid crowded indoor areas. Students are greatly impacted by these guidelines. Financially we are feeling crushed by extreme debt to pay for school, surviving on minimal incomes, and not quite having attained the education needed to provide us with economic stability. Many young people feel they are being asked to carry a large part of the current burden. COVID-19 burnout is real, and it has led to many young people pushing against or ignoring the COVID-19 guidelines. Most of us can understand the desire to go to a party, dance, drink and have a good time, but we need to stay strong.
What Do We Do?
So, how do we get people to follow guidelines for COVID-19 when we haven’t been successful in having them make healthy choices in other areas? Without heavy handed rules what will compel people to adjust their behaviour for the wellbeing of themselves and others? Other nations have reduced the harmful use of alcohol and smoking through directed media campaigns. While the campaigns have produced the desired result, even this indirect attack on vices has made the governments unpopular, so Canadian leaders may shy from following suit. The government is spending a massive amount of money fighting COVID-19. The health care costs, and effects of our ongoing vices have not halted during the pandemic. The government is moving toward other plans for national dental and pharma-care but with the current economic challenges, they can’t do it all. We have choice and we also have responsibility. The onus is on us to take better care of ourselves, to listen to experts, and to not spread lies.
each other to get case numbers as low as possible before then, so everyone can enjoy the holidays (I want my potato latkes!). To give ourselves the best chance of getting there in one piece we must make good choices, set good examples, and think of others.
Don’t get Blamed
If people flaunt the rules, they put themselves and their communities at risk, and increase the severity of the crisis that we’re facing. Young people have already been blamed, and to an extent scapegoated, for an increase in cases. By resisting our urge for unbridled fun, we protect ourselves from blame. Factually, getting sick means you have to isolate, and if you have to work to make ends meet you could be putting yourself in a financial hole as well as putting your health at risk. Look after your vulnerable friends. Consider the many young musicians, performers, bartenders, and others whose livelihoods are shuttered. The only way we get our friends back to work and our bars and nightclubs reopened is by following the rules, not being the problem, and reducing cases. These non-actions will allow us to return to a semblance of normal life. Here is our chance to get creative and find ways to have fun that don’t burden our healthcare system unnecessarily. Now is a time, no matter your age, to look out for others and to voluntarily choose the best course. To choose wisely now so that when we can be all together again, no one is missing. Are we up for the challenge?
LINK | November 2020
Many families, especially older Canadians, are placing their hopes on Christmas this year for the first family gathering in months, but a spike in cases of COVID-19 will shatter those dreams. We are likely to see an increase in winter anyway because more people are gathering indoors. Remember, we have a responsibility to ourselves and to
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YASMIN GARDY: FOOD FEATURE Yasmin (Chen) Gardy was born and raised in Israel. Her mom and grandma inspired and grew her love for food. She decided to learn about her hobby into a passion career of pastry and baking. She’s currently a student in the Food Technology program at BCIT's Burnaby campus. Prior to learning at BCIT, she has completed her nutrition education at the Canadian School of Natural Nutrition in Vancouver. Yasmin is a Registered Holistic Nutritionist consultant. She has turned to nutrition education to support her body and wellbeing after experiencing an eating disorder—a complex relationship with food that anyone can develop at any point during their lifetime. “I’ve managed to cope with that trauma by reconnecting and centering myself through meditating and asking questions to my body about what it needs,” she says. She adds that the dialog between the mind and body leads to creating the food that your body craves and needs, and that this is a form of intuitive eating. Yasmin has committed herself to enjoying her food like a feast because she believes that “you deserve to eat well even when preparing food at home.”
Tarragon, Mushroom, & Coconut Milk Pasta INGREDIENTS
25 mins
25 mins
DIRECTIONS
3-4
• • • • • • • •
250g pasta 4 tbsp olive oil 5 garlic cloves, chopped 5 brown mushrooms, sliced 1 can coconut milk (400 mL) Sea salt and pink pepper to taste 2-3 green onions chopped fine 10g of tarragon (4-5 stamps) cut into 1 cm pieces
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1. Boil pasta of choice, following the instructions on the box. Strain excess water, add 2 tbsp olive oil, toss, and set aside. 2. Over medium heat in a wide pan, add 2 tbsp olive oil and chopped garlic. 3. Sauté till garlic becomes a light golden brown. Then, add sliced mushroom and a pinch of salt, and sauté until mushrooms are a golden brown. 4. Add coconut milk and pink pepper to the pan, and bring to a gentle boil. 5. Reduce heat and simmer for 5-10 minutes. 6. Stir, and clean the sides of the pan with a spatula. 7. Add the cooked pasta and green onions, and set the heat to medium. Continue to cook for 2-5 minutes. 8. Remove from heat and add the tarragon, then let it rest for at least two minutes before serving.
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LINK | November 2020
SAVOURY SCONES (LEFT)
COVID-19 brought me many enjoyable cooking and baking moments, including these scones. These flaky treats melt right in your mouth. They have a small kick and twist to them with the added spices and herbs. They are a colourful red, with turmeric root and garlic and they give you some highly nutritious value. If you don’t have a sweet tooth for a morning breakfast, these scones will do the trick!
BRIOCHE CARMELIZED GINGER BUN (BOTTOM LEFT)
Eggs and oil give brioche its smooth buttery texture. Having grown up in a Jewish home, this recipe was inspired by the cultural Challah Bread served for Sabbath dinner. Prior to baking, I coated the bun with coconut palm sugar. I also added finely diced and caramelized ginger for an extra crunch.
CINNAMON CRUNCH (BOTTOM RIGHT)
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Cinnamon crunch is the perfect addition to a Sunday brunch. I made everything from scratch in this recipe, taking extra time to roll and fold in the butter. This process takes time, but it’s totally worth it. The multiple folds give the cinnamon crunch a flaky layer that’s easy to peel with your hands.
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PINAPPLE PIE
LINK | November 2020
Having grown up in the Middle East, I was remarkably familiar with carob, which I incorporated in this recipe to compliment the sweet and sour taste of the pineapple. Adding some millet to the cooked batch increased the nut-like flavours. Fun fact about carob: it’s a great substitute for chocolate and it’s caffeine-free.
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SAGE & HEMP SEED PESTO RAVIOLI
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LAVENDER AND SOUR CHERRY INFUSED RAVIOLI
LINK   |   November 2020
Ravioli is one of my favorite things to make and eat. I enjoy making my ravioli from scratch. The filling in it usually depends on the season. A couple of the recent ravioli fillings I have made were lavender infused sour cherry, fresh cayenne pepper and lime zest, and a filling with fresh sage and hemp seed pesto. I enjoy working and playing around with new flavours and I would encourage anyone reading this not to shy away from trying out new flavours for your ravioli fillings.
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HOW PRODUCTS PRETEND TO BE HEALTHY Karlynn Griffin
If you are feel like you’re digging yourself in a hole when trying to eat healthy, it might be because you are being deceived. Businesses have sneaky strategies to persuade people into buying their products by creating eye candy packaging. In this article we are going to focus on how labelling and design attracts customers to unhealthy foods.
The Labelling Loophole
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What’s the first ingredient that comes to your mind when there’s a decrease in energy? Processed white sugar! Companies will get rid of white sugar in their foods but replace it with different types of sweeteners. By doing that, food corporations can label their packaging to say sugar-free, no sugar added, diet, or even low-calorie. These labels trick consumers into assuming the companies will use healthy sugar like sugar cane juice or no sugar at all. Unfortunately, this isn’t the case; processed sugar is replaced with low-calorie/artificial sweeteners like aspartame. Sadly, some of these low-calorie sweeteners, like aspartame, aren’t entirely safe. According to an article on Cancer.org and Healthline (reviewed by Natalie Butler, who is registered and licensed dietitian), aspartame can be very toxic if you have a condition called phenylketonuria (PKU).12 For others who don’t have PKU, aspartame symptoms can result in people feeling dizzy, sleepy, and developing a headache.²
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There are artificial sweeteners that are safe to eat, such as sucralose, but they’re often still unhealthy. In a Harvard T.H Chan: School of Public Health article, many sweeteners are linked with type 2 diabetes, increased blood sugar, insulin levels, and appetite.3
So, it’s true that companies aren’t using sugar, but they’re replacing it with something that’s still unhealthy. No wonder people have trouble accomplishing their fitness goals. Advertising sugar-free isn’t the only strategy companies are using. Labeling food fat-free, low fat, or no-fat insinuates that they are healthier, but that is often a lie! There are “good” fats like monounsaturated and polyunsaturated fats and “bad” fats like trans fats. When looking at nutrition facts on the back of the packaging, the “good” fats are usually higher percentage and also higher in calories compared to the “bad” fats. Some companies take out the natural fats from foods and sub in sugar, palm oil, or hydrogenated oil. These sub-ins , such as, hydrogenated oil, can affect your heart health, increase inflammation,4 strokes, heart attacks, and cause you to develop Type-2 diabetes. ³ 5 The nutrition facts can be very misleading. It’s important to look at the nutrition values, but also check the ingredients because you never know what you’re absorbing.³ Another strategy is that food corporation’s label “natural” on their packaging. What does that really mean? An article from Green City Blue Lake, claimed that “Food labeled "natural," according to the USDA definition, does not contain artificial ingredients or preservatives and the ingredients are only minimally processed. However, they may contain antibiotics,
growth hormones, and other similar chemicals.”6 Can growth hormones, antibiotics, and other chemicals have side effects on the human body? Yes, they can. For example, a CBS news article (CBS News, April 20, 2012) writes that antibiotics in animals are showing an increase in drug-resistant germs that can make antibiotics helpless against infections. Products that have “natural” displayed on the packaging are not always natural.7
Design the Brand Food brand companies need catchy names and gorgeous designs to attract customers. Corporations create a title for their product that’s associated with “beauty standard words” like slim, thin, skinny, or sometimes associated with words that remind people of fitness like diet, protein, or nature. To increase their consumption food businesses create an attractive design. Displaying nature photos or putting certain colours on the packaging can increase the chance of someone buying the food product. Colours can often make the brand more appealing to people; for example, green is used because it’s related to nature, health, and luck. Consumers aren’t just tricked into buying companies’ brands by reading the name, but also by looking at images and colours on the container. Food products may have a beautiful design and be marked well, but that doesn’t mean they are healthy for you. By observing these strategies, you can become a smart shopper and avoid unhealthy products. Watch out for harmful ingredients and always check what’s in your food. It’s okay to have treats once in awhile, just don’t make a habit out of it. Also, keep in mind that food companies tend to change or update their ingredients once in a while. If you really want to achieve becoming healthier, it’s best to cook your own meals. You gain a better understanding what ingredients can make, and where the nutrition is coming from.
1 The American Cancer Society medical and editorial content team (February 11, 2019). Does Aspartame Cause Cancer?, Under: Can aspartame be avoided? Accessed 28 October 2020. 2 Healthline Editorial Team (September 17, 2018). The Truth About Aspartame Side Effects, Under: Phenylketonuria and Other. Accessed 22 October 2020. 3 Harvard T.H Chan: School of Public Health (2020). Low-Calorie Sweeteners, Under Low-Calorie Sweeteners and Health. Accessed 22 October 2020. 4 Link, Rachael (September 25, 2019). What Is Hydrogenated Vegetable Oil? Accessed 22 October 2020. 5 Mayo Clinic Staff ( Feb. 13, 2020) Trans fat is double trouble for your heart health, Under: How trans fat harms you. Accessed 28 October 2020. 6 Cleveland Museum of Natural History (2020). What Do Food Labels Really Mean? Under: Natural. Accessed 22 October 2020. 7 CBS New’s Associated Press (April 12, 2012). CBS News: Are Antibiotics In Meat Bad for Humans? Under: History. Accessed 22 October 2020.
LINK | November 2020
Endnotes
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