The Ontarion - 185.2

UNIVERSITY OF GUELPH’S INDEPENDENT STUDENT NEWSPAPER

50 YEARS

OF FOOD SCIENCE

EDEN MILLS WRITER FESTIVAL P. 10 SPORTS PROTESTS P. 16

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THE ONTARION

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Compost program increases effort in food waste diversion SUSTAINABILITY OFFICE IMPROVES ACCESSIBILITY TO GREEN BINS have a high volume per single collection • 12 coffee shops, coffee grounds are reg ularly collec t ed by volunteers • Manure composting for the Ontario Veterinary College • Soil and plant composting at various locations (i.e. Crop Sci, Phytotron, etc.)

• New office additions (organizations can add your staff space to the rotation!)

This year’s expansion of services is driven by motivated students who continue to seek out an increased number of green bins in residences. Vasilivetsky reminds interested students that while she can facilitate setting up these smaller bins, it is an individual’s responsibility to administer emptying the bin into the nearest external composter, not the building’s housekeeping staff or program volunteers.

One of the primary sources of compost material is from on-campus coffee shops providing coffee grinds to the “Coffee to Compost” division of the program. These provide a nutrient-rich component in healthy organic soil development. This reliable source provides a substantial, ongoing contribution to support the addition of food

JUDE KEEFE

WHAT DO YOU DO with that banana peel after you get out of class? You’re probably throwing your food scraps and fruit peels into the garbage because green bins aren’t readily available alongside garbage sorting stations. There are, however, numerous compost bins placed around campus, accessible to those who know what to look for.

These black, circular, outdoor compost bins have been tucked in various corners of campus for a few years now, making composting more like a scavenger hunt.

This lack of proper infrastructure continues to be addressed by the university’s Sustainability Office.

This year has seen improvements, thanks to additional funding and increased collaboration of various university community members.

The compost initiative has been led by the staff and student assistants of the Sustainability Office.

One of the people behind these efforts is Natalie Vasilivetsky — the composting co-ordinator at the Sustainability Office (located in the basement of Blackwood Hall). She is primarily responsible for organizing the placement of composting bins of all sizes across campus, collection schedules for

these bins, and collaborating with members of the university community to ensure proper compliance.

Vasilivetsky told The Ontarion that the success of this program depends on “working together with the University community and hospitality services, housekeeping, grounds, and the Guelph Centre for Urban Organic Farming (GCUOF) to expand [successfully].”

This year, she is supported by a team of eager student volunteers to enhance the existing composting program throughout campus.

The goal for Fall 2018 is to place more compost collection bins and signage throughout campus, including inside kitchens at many dining areas on campus. These facilities are able to host (and fill) larger bins with daily food scraps created during food production.

By January 2019, the program expects to manage: • 70 outdoor composters across campus • 70 100-liter composting totes across kitchens on campus • 400 small compost bins in locations such as East Residence and Townhouses and various offices • Seven kitchens, including UC kitchen and Creelman, which

ON-CAMPUS BACKYARD COMPOSTING BIN LOCATIONS

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(AS OF SUMMER 2018)

Guelph Centre for Urban Organic Farming

Watson

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Eco House

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17 University Ave Lennox/Addington & PJ's

East Townhouses Courtyard

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Hersey

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& & O.P.I.R.G.

9 University Ave Johnston

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&Lanark (2x) Arboretum & & Behind #70 & &

Child Care + Learning

& Blackwood Landscape

Mills Hall

&Architecture Day Hall

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Bullring

scraps in varying quantities from small collection buckets to large kitchen collections.

A noticeable gap in service is the front-of-house dining areas (such as the UC food court), and this is due to numerous factors, such as plastic contamination and lack of proper waste and dishwashing infrastructure on campus. The recommended practice for concerned students at this time is to bring your compostable food waste to the nearest backyard bin (see map, accurate as of Summer 2018).

The program, which was initiated by students and led by volunteers, is now expanding within the Sustainability Office to further support efforts of one sole paid employee to numerous paid and volunteer team members. Vasilivetsky reiterates, “never underestimate the power of student activism!” Small collection bins can be provided to students who are eager to divert their food waste while on campus.

The Sustainability Office’s website regularly updates their map, which helps to visualize the total distribution of compost bins.

Throughout the 2018 to 2019 school year, look for compost bins in familiar spaces and consider any additional locations for a new bin.

ON the Radar FORD INVOKES NOTWITHSTANDING CLAUSE Doug Ford’s plan to slash the size of Toronto’s City Council by nearly half only two weeks ahead of the municipal elections has been deemed “unconstitutional” by a Superior Court Judge. Justice Edward Belobaba made the announcement Monday, Sept. 10. Ford to invoke notwithstanding clause to override court ruling for the first time in Ontario’s history.

SERENA WILLIAMS STANDS FOR SOMETHING The tennis star starts debate around sexism and sportsmanship after argument with umpire in the U.S. Open final on Sept. 8. Williams challenged the umpire on double standards that exist on the court when challenging an umpire’s decision. For her stance, Williams has gained the support of women’s rights activist and tennis star Billie Jean King (see page 16 for more about King).

ELON MUSK BREAKS INTERNET, AGAIN Elon Musk smoked cannabis and drank whiskey on Joe Rogan’s podcast on Friday, Sept.

7. The Tesla and Space X CEO caused a landslide of memes while Tesla share prices sank to the lowest of the year. Two top Tesla executives leaving on the same day also contributed to the sinking stock.

MAC MILLER DIES Rapper, singer, and record producer Mac Miller is dead at 26 from suspected overdose on Friday, Sept. 7. The musician leaves behind five studio albums, 12 mixtapes, 41 music videos, and two EPs.

McNab House

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Maritime Hall

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Hutt

& OVC

& Mountain Hall

& Animal +

Nutrition Science Food Bank

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&College Ave S 0

75

150

300 Metres

Produced by Jude Keefe, (The Ontarion volunteer contributor.)

Using Guelph Open Data; and bin locations from www.uoguelph.ca/sustainability/composting

Vasilivetsky encourages the use of a well-read issue of The Ontarion to line a personal bin as a biodegradable, GCUOF-approved campus standard. This recommendation is due to the campus-managed site being unable to process any plastic (even biodegradable) organics liners at GCUOF, which is located east of campus and is the home for your compost contributions.

The history of the program, as well as contact information, and helpful information to improve your own personal composting habits, helping divert food from local landfills. are all found on the compost section of the school websit e: w w w.uog uelph.ca / sustainability/composting You can contact Natalie Vasilivetsky at compost@pr.uoguelph. ca with any questions or concerns about the composting system on the U of G campus.

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TH E O NTA R I O N

Protected bike lanes come to Gordon and Stone intersection NEW LANES ALLOW CYCLISTS TO RIDE SAFELY BESIDE PEDESTRIANS M AT T E O C I M E L L A R O

THE INTERSECTION at Stone Road and Gordon Street is one of the busiest intersections in the city. For cyclists, the intersection can be daunting. The intersection sees an influx of congestion from campus traffic, local residents, and those entering or returning from Highway 6. Left turns in particular leave cyclists vulnerable when

facing oncoming traffic.

“Gordon Street near Stone Road sees up to a thousand trips by bike per weekday, and Stone Road sees around 150 bikes pass each day,” said Jennifer Juste, program manager at Guelph’s Transportation Services.

“Most people don’t feel safe merging across lanes of traffic to make a left turn from the left-turn lane.”

The new protected bike lane ensures that cyclists no longer have to merge into traffic or cross multiple lanes to turn left.

Cyclists now have a pathway to ride safely beside pedestrians instead of dismounting or illegally sharing the crosswalk.

Juste noted that Guelph can expect more protected bike intersections in the future, but they will come in different iterations.

“They may take the form of a multi-use path in the boulevard (protected by a strip of boulevard or the curb), a painted buffer (see

CREDIT: ALORA GRIFFITHS

Stone Road East), rumble strips between travel and bike lanes (see the new Victoria Road bike lanes), bollards (such as those on the McCrae Bridge near Wellington Street), or other barriers like planters or curbs (not yet implemented in Guelph),” Juste told The Ontarion.

How to use the new protected intersection: 1. Follow the arrows on the green pathway, always turning left (or counter-clockwise).

2. Wait in the designated bike area on the corner (indicated by the bright green paint), and follow instructions from the traffic lights.

3. Upon a green light, follow the lanes and exit the green intersection to complete the left turn.

For drivers, it is important to check blind spots and to yield to both pedestrians and cyclists.

CREDIT: ALORA GRIFFITHS

To use the bike lanes, always turn left, or dismount and use the pedestrian crosswalk if you are going the other way.

#MeToo in review MOVEMENT AGAINST SEXUAL VIOLENCE SUCCESSFULLY CREATED INTERNATIONAL CONVERSATION

Here on the U of G campus and in Guelph, a number of services exist to help support victims of sexual violence and promote an environment of safety and respect. Some of these efforts are detailed below.

N I KO L E T T TOT H

SafeWalk is an initiative run by the Central Student Association (CSA) that provides volunteers who escort students across campus after dark, so they don’t have to walk alone. It is available every night from 7:30 p.m. to 2:30 a.m.

To contact a volunteer, simply phone 519-824-4120 x54845, or press the talk button on one of the emergency poles found on campus.

The SafeGr y phon App is available to download in partnership with the Campus Community Police and includes features such as a click-to-call button for quick communication with emergency services and a personal alarm to draw attention if needed.

Guelph-Wellington Women in Crisis is an organization that provides shelters and support programs for victims of abuse. A 24-hour crisis line can be reached at 519-836-5710 or 1-800-265SAFE (7233).

2017 MARKED the beginning of a new era in women’s empowerment. Fueled by the unprecedented global reach of social media platforms and the unflinching honesty of victims from all walks of life, the #MeToo movement has now become a far-reaching cultural phenomenon against sexual violence — and it has yet to show signs of slowing.

The movement, founded in 2006

by African-American civil rights activist Tarana Burke, seeks to connect a diverse community of sexual assault survivors by “bringing vital conversations about sexual violence into the mainstream” and “disrupting all systems that allow sexual violence to flourish,” the MeToo website reads.

Although Burke’s movement originally targeted those in lowincome communities, it first gained international prominence

through the involvement of celebrities — reported by The Guardian to have star ted with actress Alyssa Milano — who began sharing their stories on Twitter with the hashtag MeToo. Since then, millions of people around the world have joined the conversation about sexual violence. Abusers from the highest echelons of society — most notably former film producer Harvey Weinstein, and recently, CBS executive Leslie Moonves — have been exposed and shamed as stories continue to surface, many of which date back decades.

CREDIT: ALORA GRIFFITHS

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Brazilian museum destroyed due to underfunding, ignorance AUSTERITY GONE WRONG REVEALS CULTURAL BLEAKNESS IN SEARCH FOR BETTER QUARTER C H E RY L V E R S C H U E R E N

MORE AND MORE, you can see that the priorities of world leaders are selfish, irresponsible, and driven by capitalism. The underfunding of the world’s most important public institutions can cause irreparable and devastating damages. It’s time to take a serious look at our priorities.

Last week’s fire at the 200-yearold Museu Nacional in Rio de Janeiro, Brazil caused 2,000 years’ worth of work, cultural heritage, and history to burn to ash. The cause is still unknown.

Among the lost artifacts are many pre-historic fossils and skeletons, a painted Egyptian sarcophag us, and traditional paintings and ar tifacts from indigenous Brazilian cultures, according to The Atlantic. The oldest human remains ever found in the Americas, called Luzia, have also been lost.

Perhaps the most hurtful aspect of this tragedy is that so many

CREDIT: WIKIMEDIA COMMONS

people saw the disaster coming.

Officials say that the fire was “bound to happen” due to the disrepair the museum had fallen into in recent years, according to an

interview with the New York Times. the New York Times also reported, that the museum’s staff had been seeing problems with infrastructure and fire suppression since

the 1950s and began planning to repair these shortcomings.

Unfortunately, the museum couldn’t get the funding. In the 200 years since it was built, the

building had never seen a full renovation. The past five years involved severe cuts to funding, which forced the museum to crowdfund the repair of a termite infestation, and to only have “a couple of fire extinguishers” as their fire suppression system.

Firefighters who appeared on the scene reported that the nearby fire hydrants came up dry and had to tap water from a nearby lake to put out the flames. This, in addition to the complete lack of a fire suppression system in the building, amounted to an embarrassing fault in institutional funding and a memorable feat for idiocracy.

Institutions like the Museu Nacional and the history that they preserve define us as human beings. This museum was the oldest scientif ic museum in Brazil and is now reduced to ash.

Is this finally a wake-up call concerning the importance of scientific institutions, or just an instance in a long line of fatal mistakes?

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TH E O NTA R I O N

F E ATU R E

U of G student’s business reduces waste with edible cutlery CANDY CUTLERY PROVES BEING ECO-FRIENDLY NEVER TASTED SO SWEET S TO RY BY M I C H A E L C I M E S A | P H OTO S BY K A R E N K . T R A N

SINGLE USE PLASTIC cutlery like forks, spoons, and knives, as well as plastic straws and stirring sticks are major contributors to waste production and pollution globally. That’s why a GTA-based company known as Candy Cutlery has been working on a simple but tasty solution to the waste problem. As the name suggests, the company’s goal is to ditch the plastic and instead provide cutlery made in a similar fashion to a lollipop while still being fully functional as a utensil.

Lyn Chen, one of the co-founders of the company, first had the idea when she came home and found her mother washing a plastic spoon. Chen’s initial response was “why would she bother when they’re disposable?”

After reflecting on the waste that plastic cutlery creates in oceans and landfills, Chen had the idea to create an eco-friendly and biodegradable compromise.

Many restaurants in Guelph and the surrounding area provide reusable cutlery in their dining areas. However, many fast food restaurants and hospitality sites on the University of Guelph campus do not follow this practise because of the time and resources it would take to do so.

Founded in 2016, Candy Cutlery has established itself in the GTA and is already being used by many ice cream shops and catering companies as a delicious replacement for plastic utensils.

The company currently offers basic cutlery, such as spoons, as well as more interesting products like shot glasses, which have unsurprisingly been quite popular on university campuses. They are also looking into creating candy straws in the near future.

Candy Cutlery is on a mission to give the consumer a choice when it comes to cutlery, because customers are usually not given a convenient sustainable choice and often have to rely wholly on the restaurant’s decision regarding plastic or reusable cutlery. If Candy Cutlery is offered at restaurants then eco-friendly consumers will be able to more easily access alternative choices, hopefully leading to an overall decrease in the amount of plastic that is sent to the landfill.

“We’re opening our eCommerce later this month because right now we’re only selling to businesses in wholesale quantities,” said Liyan Cai, Candy Cutlery co-founder and product developer, who is currently a U of G food science and

marketing student. She told The Ontarion: “Our new website will allow students and other individuals to buy our spoons and other products at a lower quantity.”

So far, Candy Cutlery is not yet used in any major U of G facilities such as the University Centre cafeteria. There are some individual departments of the university, such as the College of Business and Economics, as well as the Ontario Agriculture College that have purchased these candy products as gifts for students because of their uniqueness and colourful designs.

Candy Cutlery has expressed an interest in having a larger presence at U of G, as well as other university campus locations where plastic utensils are given out, especially in spots that serve cakes and other desserts in order to ensure the plastic spoons that are given out in them can be replaced with environmentally-friendly ones.

They are also looking to expand not just to locations across Ontario, but the entirety of Canada and the United States.

Recently, Candy Cutlery have successfully spread their products into other parts of Ontario, as well as Halifax and Alberta, and are looking to expand further as the year continues.

Candy Cutlery is currently available in four flavours: strawberry, mint, honey, and coffee.

The recyclable material that Candy Cutlery is packaged in means that their entire manufacturing process is eco-friendly.

Get $60 when you open a no monthly fee student bank account.

*

Or in more relatable terms, one-fifth of a textbook.

Visit RBC at Guelph located in the Athletic Centre ® /™ Trademark(s) of Royal Bank of Canada. * To qualify for the $60 you must 1) be a new personal day-to-day banking client of Royal Bank of Canada and open between July 16 and October 1, 2018 an RBC Student Banking account with no monthly fee (you can also get $60 if you open an RBC No Limit Banking for Students account with a monthly fee of $10.95 or $25 if you open an RBC Leo’s Young Savers Account with no monthly fee); and 2) make any two (2) of the following transactions before October 31, 2018 using your new RBC Student Banking account or RBC No Limit Banking for Students account A) mobile cheque deposit; B) bill payment; C) pre-authorized payment; D) Interac e-Transfer; or E) purchase including those done with RBC Virtual Visa Debit, Apple Pay, Samsung Pay or with the RBC Wallet. Qualifying transactions can be made within RBC Online Banking, RBC Mobile Banking or with your RBC Client Card. Transactions made in branch or through the ATM network are not included as a qualifying transaction. Bank fee transactions are also excluded. No qualifying transactions or purchases are required for the $25 with the RBC Leo’s Young Savers Account. Note: The $60 cash for the RBC Student Banking and RBC No Limit Banking for Students accounts or the $25 cash for the RBC Leo’s Young Savers Account will be deposited into your new account within 6-8 weeks after the account opening, provided you have met the 120603 (08/2018) eligibility criteria as outlined above and only if your account remains in good standing. VPS 102184 ®

®

®

ARTS & CULTURE

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THE ONTARION

1 0 | W RI TE R S FESTI VA L

0 9 | WORL D CAMPUS FOOD

@theontarion

Jann Arden visits War Memorial Hall, promotes latest memoir JUNO-AWARD WINNING SINGER/SONGWRITER TALKS CAREER, CHILDHOOD, AND FAMILY S TO RY & P H OTO S BY K A R E N K . T R A N

Besides being an award-winning musician, Jann Arden also proved to be a fantastic storyteller.

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“SOMETHING GOOD can come from something bad.”

That was the mantra Jann Arden repeated during her public talk at War Memorial Hall on Saturday, Sept. 8. Co-presented by the Eden Mills’ Writers Festival and the University of Guelph, Arden spoke about more than just her latest memoir, Feeding My Mother, which focuses on her experience taking care of her mother who was diagnosed with Alzheimer’s.

Arden started off the event with a reading from Feeding My Mother, choosing a chapter featuring humorous conversations between her and her mother. She advised audience members that the best way to not get frustrated while taking care of elders with Alzheimer’s disease is to not correct them when they sometimes get the facts wrong.

CFRU’S TOP TEN ALBUMS GREAT LAKE SWIMMERS* The Waves, The Wake (Nettwerk Music Group)

EFRIM MANUEL MENUCK* Pissing Stars (Constellation)

LIÉ* Hounds (Mint)

BOYHOOD* Bad Mantras (Shuffling Feet)

JANOWSKII* Janowskii (Self-Released)

HAOLIN MUNK* Planestasia Suite (HAVN Records)

HEATHERS* Midnight is a Place (Self-Released)

STEVE COLEMAN AND FIVE ELEMENTS Live At The Village Vanguard Vol 1 (Pi)

JOYFULTALK* Plurality Trip (Constellation)

NOT OF* Hypocritic Oath (No List) *Canadian Artist

In addition to promoting her memoir, Arden also spoke about her music career and how her father’s alcoholism inadvertently led her to becoming a songwriter.

At a young age she would sneak down to the basement of her home to be alone, where she found joy in learning how to play guitar and listening to records.

“I have a lot of regrets,” Arden said of her life as she neared the end of her speech, momentarily breaking into tears as she spoke about her relationships with her family members. At the conclusion of her talk, the sold-out crowd stood for a standing ovation.

Following that, host of the event and CEO of the Guelph Public Library, Steve Klein, conducted a short Q+A with Arden. Audience members were able to meet with Arden as she signed copies of her books following the presentation.

University cafeteria foods around the world JULIA WIGDOR

STUDYING ABROAD can be a life-changing experience for many students. There is the opportunity to live in a different country, experience new and exciting cultures, and most importantly, try new foods. When studying abroad I could not help but notice the different foods university cafeterias had to offer in relation to what I was used to at the University of Guelph.

Here on campus we have the luxury of trying many varieties of foods, including healthy and not-so-healthy options. We have salad bars galore, restaurants, take-out, and communal eating spaces that cater to every dietary need. When I moved to the U.K. to study at the University of Birmingham, one of the first things I noticed was the lack of food options that I had come to expect.

includes pizza, burgers, and vegan options, Das concluded that “in general, I think that the food is pretty overpriced in terms of the food outlets and is not healthy.”

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Q & A W ITH G U E LPH :

Do you prefer dining in at restaurants or ordering takeout?

Facebook comments: Odesia Howlett There’s nothing quite like the full experience of eating out. When I’m there, I don’t have to worry about doing my dishes afterward or getting up constantly to get myself a drink. I appreciate the hostesses and waiters who make my experience worthwhile!

Ray Martin I prefer not having to leave my apartment, because I don’t want to put on pants.

CREDIT: FLICKR

Delivery or Takeout

UNIVERSITÉ DE POITIERS, FRANCE

CREDIT: FLICKR

UNIVERSITY OF BIRMINGHAM, ENGLAND

In an interview with The Ontarion, Aaman Soni, a University of Birmingham student, described the many food outlets offered at the university including a pizza shack, panini stand, and regular cafeteria offerings with meat and vegetarian options, which he described as “normal dinners” and “not the highest quality of food and also quite repetitive.” Soni also referenced the lack of budget the university offers (students were limited to £55 worth of meal plan funds per week) its students for meal plans. “You have to make the money stretch,” he said. “It would definitely be cheaper to cook on your own.”

CREDIT: FLICKR

UNIVERSITY OF QUEENSLAND, AUSTRALIA

On the other side of the world, Radharani Das talked with The Ontarion about the food options at the University of Queensland. “We have various food outlets,” she mentioned, including the typical fast food restaurants known in North America, as well as smaller fast food places, including Guzman Y Gomez and Merlo only found in Australia. While discussing what the outlets offer, which

Twitter comments: fatima‫@ ‏‬fatimasjournal Dine In, if I can afford it lol

From the Université de Poitiers, Chloé Hay spoke with The Ontarion as to how the food differs between campuses. “The law [students] have the ‘vegetable privilege,’” she explained. They are offered more vegetarian, and healthy options in their area, she explained. Due to the different campuses being far apart, students in arts and other fields do not have the means of attaining the healthy selection offered to the law students, and are only provided with fast-food options. When describing the food she ate on her campus, she mentioned typical French foods, including croque monsieur and pastries like pain au chocolat and croissants.

However, when asked her opinion on the food, Hay replied with, “I think the food is too expensive for a student budget [and] the actual quality of the food. I also think it should be more diverse.”

UNIVERSITY OF GUELPH, CANADA

Compared to other student experiences in the world, it can be said that U of G offers different food experiences that are not seen elsewhere. Here, students are given diverse options in cooking styles including: • Mom’s Kitchen, which offers homecooked style meals • The Mongolian Grill, which serves Asian-inspired food choices (see page 20 for more) • Subway, KFC, and the like • Sit-down options like The Brass Taps, The Fifth, and Gryph’s These options allow for students to feel as though they have options that are not repetitive in nature, and they also can be selective in their tastes. By incorporating freshly cooked options in conjunction with fast-food franchises, U of G students are given alternatives to unhealthy foods, with gourmet options that other universities lack. As well as offering off-campus dining options, the Guelph meal plan lets students decide their food choices for themselves rather than having them dictated by a university budget or availability.

By offering locally sourced ingredients and fair trade options, it is no wonder that U of G has been voted the best campus for food in Canada for over 10 years.

29.4%

Dine-In 70.6%

Every week we’re asking you, the reader, to participate in our poll and tell us what you think about a chosen topic.

Look for our polls posted on our Facebook and Twitter page every Wednesday, and post your comments for a chance to see your opinion printed in the next issue of The Ontarion.

Did you know you have a student Health & Dental Plan?

Your plan coverage includes: • Prescription Drugs • Vision Care • Paramedical Practitioners: Chiropractor, Naturopath, Physiotherapist, Psychologist, Social Worker, Psychotherapist • Dental Care • And more!

Opt-Out, Opt-In, & Family Add-On Applications must be completed through the Benefits Plan Office or online at www.mystudentplan.ca and received by the applicable deadline. There will be no exceptions or extensions for students who fail to submit completed forms by the specified deadline.

Please note: if you have opted out of the plan previously, your opt-out will carry forward as long as you remain an eligible student.

Fall 2018 Deadlines Dental Opt Out/In Deadline: September 26th Family Add On Deadline: September 28th

For more detailed plan information, visit www.mystudentplan.ca/uofguelph or your Benefits Plan Office.

Level 1, University Centre Room 108A 519.824.4120 ext. 54798 guelphplan@mystudentplan.ca

CREDIT: JUD HAYNES

CELEBRATING 30 YEARS OF A TOTALLY AWESOME EVENT OF WHICH I WAS WOEFULLY IGNORANT UNTIL NOW C A L D E R H U TC H I N S O N

THE FIRST THING I found astonishing about the Eden Mills Writers’ Festival was that at the top of the schedules given out at the entrance was written the phrase: “Celebrating 30 Amazing Years!”

As a fellow who had, prior to about two weeks ago, never even heard of Eden Mills, let alone their annual celebration of authors, I wondered how a literal lifetime’s (mine, to be precise) worth of literary jubilees had passed me by, unnoticed.

For me, of course, the answer was simple: I’m shamefully unaware of a great many things, and rounding a corner in my brain to discover a vast howling void of ignorance is nothing new. But just in case you’re in a similar boat (in regards to the Writers’ Festival particularly, not necessarily the howling void), I’ll try to describe for you

what it was like, and why you should certainly attend the 31st Amazing Year if at all possible.

Eden Mills, it turns out, is a breathtakingly lovely little village just outside Guelph. You have to walk down a medium-length road to get in (well okay, you don’t have to, there’s a shuttle, but I highly recommend the walk) because there isn’t nearly enough parking in the village itself to accommodate everybody, which gives you time to notice things like the crumbling stone walls upon hills and the faroff gurgling of a river and to make sort of lame jokes about how it’s probably going to be a Children of the Corn or Wicker Man sort of situation and you’ll in all likelihood find yourself fleeing back along this very road come sunset, some abominable fiend(s) in pursuit. But

then you turn the corner and feel almost ashamed of yourself for having said such things, because what you get is this totally gorgeous street of splendid houses and trees and smiling people bustling around and there is indeed a river running through all of it, giving opportunity for quaint bridges and ducks. And it all feels like you’ve entered some strange little hamlet out of a fairy tale. If you can think of a better spot for a writers, festival, I’d like to hear it.

The day was spent in sort of a dreamy wander-from-place-to-place sort of way. It was grey and cold and often the authors were bundled up in blankets as they waited their turns behind the microphones, just their heads sticking out, which was obviously pretty endearing. The wind made the trees (plentiful, and with those leaves that are silvery underneath and green on top — in other words, just the sort of leaves you want wind playing with) rustle and shift more or less constantly, and given that the speakers were often pointing right at them, it was easy to imagine them sort of soaking up the stories they were being told, so that a sufficiently clever

CREDIT: KAREN K. TRAN

AI could hear the tales just by watching video of how the leaves vibrated and moved while the authors were reading. The wind was sort of a constant companion for the day, actually, and would occasionally remind us it was there by whistling and moaning across microphones, occasionally obliging the readers to stop and wait for it, eliciting laughter from the audience (this was particularly noticeable during Heidi Sopinka’s reading of her novel, The Dictionary of Animal Languages, as the breeze seemed to be petitioning for its own linguistic interpreter).

In terms of the festival’s layout, the town had basically converted the main street into a sort of market thoroughfare, with stalls and signing booths lining both sides. Famous faces — obsessively Wikipedia-ed in the days (okay, hours) prior to the event — would loom suddenly out of the crowd, occasionally causing me to twist my upper body awkwardly to watch them pass while my feet kept walking, giving me the momentary appearance of someone being torn in half and probably ruining my chances of having chill conversations with these people when I met them later on under more relaxed circumstances.

There was a green room of sorts in the form of a large house, which someone had generously offered for the purpose and in which authors and staff mingled, drinking wine and coffee and scarfing down hors d’oeuvres (in retrospect, I may have been the only one scarfing).

This was an excellent opportunity for me to show off my considerable social skills, as I lurked on the porch more or less alone, eavesdropping on conversations through the windows and hoping that eventually the house would become so crammed with people that one or two would be ejected by sheer pressure, causing them to tumble, horror-struck, into my waiting clutches and be forced to endure inane questions about their lives until they could concoct plausible excuses and depart. Occasionally

this did happen, and I actually managed to have some pretty interesting (for me) conversations with organizers and authors alike about the event, the town, and writing in general. A.F. Moritz gave me some wise advice about how to get into reading poetry. Brad Woods was kind enough to finish a story about a wise old fish who grants wishes, the ending of which I had been obliged to miss earlier in the day.

I learned that Eden Mills is well on its way to being totally carbon-neutral, that it has a town crier (with a bell and everything), and that it may be haunted after all. I heard about a few in-theworks projects which I’m pretty sure I was tacitly sworn to secrecy about, but which we should all look forward to reading in the next few years. I developed a fascination for/crush on Billy-Ray Belcourt, who I’m pretty sure is just smart as all heck and writes soul-shredding poetry and has this terrific laugh by which I was able to sort of pinpoint his location at all times like one of the creatures from A Quiet Place until I realized those creatures weren’t meant as role models and forced myself to stop.

And so the day went, soaked in stories and conversation and smalltown charm. Eventually the sun even came out, presumably lured by a particularly cheerful tale told by someone, someplace, and soon enough we all hopped on a complimentary shuttle back to downtown: bittersweet in the reddening light, but massively convenient.

Obviously, of course, these scattered impressions in no way do justice to the event, but I hope they’ve conveyed the simple truth that I had a really, really good time at the Eden Mills Writers’ Festival, and would urge essentially anyone with even the slightest interest in writing, reading, being read to, stories, conversation, people, different points of view, creeks, trees, skulking on porches, and complimentary shuttle buses to attend next year. See you there.

Interviews with three authors at Eden Mills Writers’ Festival |

STORY & PHOTOS BY KAREN K. TRAN

UZMA JALALUDDIN, AUTHOR OF AYESHA AT LAST SHARON BALA, AUTHOR OF THE BOAT PEOPLE

BILLY-RAY BELCOURT, AUTHOR OF THIS WOUND IS A WORLD

Karen K. Tran: There’s been an upsurge in books written by and about people of colour recently — why do you think these types of books are becoming more popular?

Sharon Bala: I don’t know that there’s more of us writing now, but I think certainly that I’ve benefited from all of the diverse writers who’ve come before me, who’ve made space for me. I see it a lot in festivals like this, when you look at the lineup of authors and see how diverse it is. And I don’t just mean in terms of skin colour. The Festival of Literary Diversity is another one that’s really wonderful for this. So I don’t know if there’s more of us now, but I think more of us are being given book deals and are being given platforms and invitations to events like this, which is really wonderful. And there’s certainly diverse people working more and more in the industry now; I think that also makes a big difference.

KT: What’s next for you?

SB: I’m touring a lot. The fall is so busy and it’s all book promotion. But over the holidays and next winter, I am working on a new book. It’s a totally different book [from The Boat People]. I’d been writing [The Boat People] since 2013, so I’m ready to go to something totally different.

Karen K. Tran: You write a lot about your Indigenous identity in This Wound is a World. Why do you think it’s so important to include more Indigenous voices in Canadian literature?

Billy-Ray Belcourt: There were a few native authors here and I think that for a festival of this size, which is actually quite small, it’s well-curated — it’s great. To have two native poets on the three-person poetry panel is just so fantastic, I think. Inviting us to festivals like this will allow readers to encounter work that they don’t necessarily see in the stands, like in the entryways of Chapters, for example. Writers like us don’t necessarily have the same marketing teams behind us as those who publish with major publishers. It’s not only a method of diversification but also exposure. Essentially, “how do we build a more capacious and ethical literary world?” Part of how I think we do that is by indigenizing our festivals.

KT: What’s next for you?

BRB: I’m currently working on my PhD and I also have a new book of poetry coming out Fall 2019 with House of Anansi press. It’s called NDN Coping Mechanisms: Notes from the Field. I’m also dabbling in fiction, but we’ll see if that goes anywhere.

To read the full interview with these three authors, please visit our website at

theontarion.com (Hopefully our website is fixed by then!)

Karen K. Tran: In an interview with CBC Books, you said that when you were growing up, a lot of books about the immigrant experience were “filtered through a condescending, sometimes erroneous lens.” Did this frustration at all influence why you wanted to write Ayesha at Last?

Uzma Jalaluddin: Writing a book is so strange. You start off in one spot and end up in another. But I think when I first set out to write the book, there was a certain element of trying to right historical wrongs I saw as a voracious reader and representation of immigrants and children of immigrants. I wanted to bring a little more context to that conversation through some of the writing that I did. But in a way that wasn’t heavy-handed or went to the other extreme. I wanted it to be entertaining. So that was my motivation for writing a book.

KT: How does it feel to be able to represent your community with a more accurate depiction, to be able to sort of rewrite those books that got it wrong?

UJ: Great. I feel very privileged to be able to have this opportunity to tell these kinds of stories. Certainly, when I began writing my book, and the other stories that I’ve written in the past that haven’t been published many, many years ago, I never thought that A) my book would ever see the light of day, and B) I wasn’t really sure what the reception to it would be. So it’s been surprising and also very gratifying. I hope that it’s kind of opening doors for other people, telling their stories.

My story is about Muslims and second-generation immigrants, but certainly it’s not “the story” — it’s a story. I hope that as more books from diverse perspectives are released, they’ll encourage other writers to tell their own stories.

KT: What’s next for you?

UJ: I’m continuing to write for the Toronto Star as long as I possibly can, I really enjoy writing my column. It’s a humorous parenting column called “Samosas and Maple Syrup.”

I’m working on my second novel, which is untitled as of yet, but it’s similar to the movie You’ve Got Mail, but set in Toronto — same neighbourhood as Ayesha at Last — with different characters and with rival halal restaurants. And it’s a comedy.

FOOD SCIENCE DEPARTMENT TO CELEBRATE

50 YEARS A BRIEF HISTORY OF U OF G’s TASTIEST DEPARTMENT STORY BY ARIANA LONGLEY | PHOTO BY ALORA GRIFFITHS

EVERYBODY KNOWS

ABOUT FOOD… BUT NO ONE KNOWS more about food than the University of Guelph’s Food Science Department. This leading food research group focuses on the chemistry, physics, and biology of food as well as the development of food processing technology.

Sept. 29, 2018 marks a milestone as the Food Science Department celebrates its 50th anniversary. To mark the occasion, The Ontarion is shedding some light on the past, present, and future of this innovative and prolific segment of the U of G community.

Our story begins in the 1880s, when cheese was Ontario’s largest export to England — third only to lumber and fur. And by cheese, I mean cheddar cheese. Ontario exported young cheddar, medium cheddar, old cheddar — what I’m trying to say here is Britain liked cheddar and we exported a lot of it.

Because of how important cheddar production was to the economic development of Canada, universities across the country, including U of G, began to form dairy science departments. This is why Food Science is housed in a building that reads “Dairy Building” over what are probably the heaviest doors on the U of G campus.

During the dairy department days of Food Science in 1893, in addition to hosting in-class cheese technology courses, educators travelled by horse and buggy to nearby towns to train cheesemakers in small dairies about cheese creation and cheese technology (i.e. the tools used to make cheese).

When the roaring ’20s rushed in and the Canadian wheat market boomed, interest in cheese waned, but the cheese industry was still sustained by wartime demand.

As the 1960s approached, the interest in food science increased and the need for cheese as an export decreased. In response, dairy science at U of G branched out to research other kind of foods. In 1968, the Food Science Department was born, researching products ranging from meat to vegetables to grain.

A lot has changed since the days of horse-drawn cheese-making classes. Since then, U of G’s Food Science Department has become a major player in food research throughout the world.

The Ontarion spoke to Arthur Hill, department chair and cheese production researcher, to gain a better understanding of the Food Science Department. Hill completed his B.Sc. in Agriculture with a specialization in Dairy Science (1978) as well as his M.Sc. (1982) and PhD (1986) in Food Science at U of G. His research relates to dairy science and technology, especially cheese science and safety, while his current projects are the creation of a Food Formulation laboratory and renovation of the Food Processing Pilot Plants.

Hill detailed three scientific advances during the Food Science Department’s 50-year history that he views as having major significance for the food industry.

The first advancement came from Everett Biggs in 1966. Prior to the broadening of the Dairy Science Department, Biggs developed a device known as the Infrared Milk Analyzer, which could analyze the protein and fat composition of multiple milk samples at rapid speeds.

According to Hill, this kind of “analysis would take hours or days and now could be accomplished in 50 seconds.” Now, the process is almost instantaneous, Hill added as he cheerfully snapped his fingers.

For those of you who only think about milk when there’s not enough of it to pour over your cereal, this may not sound like a big deal. But for the dairy farmers who could now send their milk samples in to be analyzed, this meant they could figure out what exactly their milk was made of and the quality of their product within a reasonable timeframe.

This technology was commercialized in 1966 in the world’s first Central Milk Testing Laboratory, which tested (and still does) milk samples from across Ontario.

CREDIT: MIRALI ALMAULA

This frying cheese was made by Nafiseh Jam, Tim Dubois, and Arthur Hill for the reception.

Photo by Ariana Longley Arthur Hill Department Chair, Food Science Photo by Ariana Longley

The second advancement Hill shared was in probiotic research.

“Probiotics” is an umbrella term that refers to bacteria that are healthy to consume for humans and other animals.

The Food Science Department has advanced the knowledge of probiotics greatly. One notable researcher in this area is Mansell Griffiths.

Hill explained that “Dr. Griffiths found that part of the health effects [of probiotics] were that [the small protein fragments they produced] prevented pathogenic bacteria [like E. coli] from embedding themselves in the gut [and stopped them] from producing illness [in humans].”

Probiotics are now commonly advertised on all kinds of items in the grocery store and health store aisles. Keeping with the dairy theme, they can often be found in dairy products, including cheese, yogurt, and kefir.

For the third advancement, we flash forward to 2014, where we stumble upon a technological innovation made to save the candy apple market after a listeria outbreak caused retail sales to crash.

According to the Centre for Disease Control and Prevention, between the years of 1998 and 2012, more cases of food poisoning came from eating vegetables and fruits than from eating meat.

Estimates show that almost half of foodborne illnesses were a result of produce, while only 22 per cent were linked to meat and poultry.

The reason for these perhaps unexpected statistics is that the process of cooking meat kills a lot of harmful bacteria that are present on the meat’s surface. But, harmful bacteria also live on produce. While rinsing off your produce will wash off most of the dirt and pesticides that may be present, it doesn’t wash off the harmful bacteria. So, cases of foodborne illness due to produce are greater than cases caused by meat because most people aren’t in the habit of boiling every apple they eat.

Armed with this information, in response to the candy apple/listeria crisis, Keith Warriner and his

team developed a decontamination system for fruits and vegetables.

This system has now been adopted throughout the produce industry and helped to revive the candy apple market.

“In broad terms,” said Hill, “[Our research has made us] globally recognized in pretty much every area of food.”

And with that global recognition, U of G’s Food Science Department has branched out even further with their creation of the Guelph Food Innovation Centre (GFIC) in 2016.

While the Food Science Department itself focuses on the science behind food, the GFIC works on product development and helping companies figure out which methods work best for developing the products they want to make.

Hill describes the GFIC as “an interface between industry and the very extensive expertise that’s here [in the Food Science Department].”

As of yet, the GFIC has seen abundant success in reaching companies. “We’ve almost done zero promotion,” Hill said, “but we can’t keep up [with all the demand for the Centre’s services].”

In terms of the future of the Food Science Department, Hill points to the Department’s uniqueness, which is their “focus on food.”

“We’re going to keep doing what we’ve always done. Everything we do relates to food while many food science departments have merged to become food and nutrition or food and agriculture,” said Hill.

“We’ve added a new program in food industry management and are looking to add a minor in Pet Food. So I think there’s going to be an increase in need for continuing development and research in all areas of food science.”

To celebrate the Food Science Department’s 50th anniversary, the department is holding an Open House Reception on Saturday, Sept.

29. The reception will include tours of the facility and samples of the frying cheese Hill made with his colleagues.

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F E ATU R E

The Bob behind the dog GRILLMASTER, GUITAR-PLAYER...

CHILD MOVIE STAR? S TO RY BY E R I C LU L A | P H OTO S BY A LO R A G R I F F I T H S

IT’S 9:57 A.M. and rain is splattering against his blue tarp. All the same, there stands Bob, hat on his head and dogs on his grill. Born in Poland as Bogdan Izdebski, Bob took on his famous moniker after coming to Canada at age 28, and set up shop on Guelph’s campus 20 years ago.

I asked Bob how many interviews he has done with The Ontarion over those decades and learned that this would be his 40th or 50th. Still, he greets me and shakes my hand with a smile on his face. Prior to his arrival at our university, Bob had spent six years of his time in Canada working at a factory. Upon the suggestion of a friend, he then came to Guelph.

When I ask him if he has enjoyed that decision so far, he answers: “Oh yeah, especially because of the campus here.”

“What makes the University of Guelph so special?” I implore further.

“You guys. All of [the] students,” he replied.

“You’re not sick of us after 20 years?”

“Oh no, man, no. It’s the biggest part of my life, and I love it, and I love people around me here.

Really.”

I can’t help but feel my heart warm. Bob’s love for the students he serves couldn’t be more obvious.

“I have lots of friends, they come, we play guitar, we sing a song, y’know, it’s amazing guys. I just really love it,” he mused.

At one point in the interview he brings me inside his little cabin, the walls plastered with photos of him and hundreds of other smiling faces. He points to an Ontarion article he was featured in. It is one of the few of those 50 he has been

able to find the space to put up. It recounts when a group of students pitched together to gift him an engraved guitar.

“The biggest paycheque of my life.”

Perhaps it should come as no surprise that Bob is so effortlessly charismatic; at age three, Bogdan Izdebski took his first acting role.

He would stay in the business until leaving Poland at almost 29 years old.

“Were you a bit of movie star back home?” I ask him.

He sighs.“Maybe not movie star.

Kind of.”

He recounts how, from early childhood, he acted on TV, and that at age nine, he did in fact get a role on the big screen. He would go on to star in movies from both his home country and its neighbour Germany. I had to know if he would have continued, had he never immigrated.

“I believe so, yeah,” he responds.

I think this makes me sadder than it does him.

He tells a story of the one time he almost had a shot at the big ticket, right here in Canada.

Apparently his phone rang for six hours while he wasn’t around. I’ll give you one guess as to where he was when he missed it.

Of course, I also wanted to know about Bob’s famous dogs.

“What type of hot dogs do you use here?”

“It’s a little family company from Toronto, and they’re actually from Russia.” Even in his choice of dog, Bob’s love shines through. He explains that the hot dogs are 100 per cent beef, the sausages a pork and beef mix, and the veggie dogs soy protein and, well, vegetables.

He also uses that same company

for most of his condiments.

“When you make yourself a hot dog, what do you put on it?” I ask him.

“Oh, I put everything, man. It’s just switch, every day different things [...]. You can believe or not, I eat my hot dogs 20 years, every single day I’ve been on campus.”

I couldn’t imagine a better testament to the quality of Bob’s Dogs, and nothing sums up Bob himself better than his next answer.

“What makes Bob’s Dogs the best dogs on campus?”

“Students.”

Bob gets his dogs and condiments from a little family company in Toronto.

SPORTS & HEALTH

15

THE ONTARION

1 6 | S P ORTS PR OTESTS

1 9 | DIET MYTHS

@theontarion

NRG PLUS membership option comes to Athletic Centre DOUBTS ABOUT NEW GYM PASSES ADDRESSED BY GGAC BREZSHIA ASHCROFT

SINCE ITS OPENING two years ago, the Guelph Gryphons Athletic Centre (GGAC), has been creating more options to help students reach their unique personal-growth goals and needs. Now, the GGAC offers the fitness centre (already paid for in your tuition!), for those who want to work out independently or with a personal trainer, as well as two different add-on class passes suited for different needs.

As an avid gym-goer, and a regular at many fitness classes, I was skeptical when I heard that the GGAC would be offering not only one class pass, the NRG pass, but a secondary pass called NRG PLUS. The NRG class pass (which stands for Nurture the mind, Re-create the self, Gear up or “energy”) was introduced when the GGAC opened, and is a $50 membership pass (per semester) that gives students access to 92 different guided fitness classes.

Students have the chance to try everything from Zumba and kickboxing to TRX and cycling with the all-inclusive pass. After seeing advertising for the newest pass, I thought, why fix something that’s not broken, and what good could a secondary, more expensive pass bring to students?

Without reassurance, it’s understandable to be wary of how the new option will pan out and doubts about the system are expected. The Guelph Gryphons Fitness and Recreation website only states that the new NRG PLUS pass ($80/semester) offers “preferred access to all NRG classes, special NRG PLUS only classes, and a Gryphons workout towel.” However, there is no further information to explain how this new system works.

I wondered whether the reser ved PLUS spot s would allow users to show up late to class and gain a prime location in the studio, or if regular NRG users would miss out on a class if too many PLUS users at t ended . Perhap s t he mo st popula r cla sses at the most ideal times of the day would be deemed “NRG PLUS only” as a way to entice students to buy the more expensive pass. Was this new option going to create elitism in the fitness centre, where the best service was only offered to those who paid the most?

My many uncertainties, paired with the doubts of friends and

other g ym-goers I talked to, brought me to the office of Lynne Skilton-Hayes, the University of Guelph’s fitness program supervisor, for a discussion about the classes at the GGAC. In an interview with The Ontarion, Skilton-Hayes explained that the NRG pass is designed to create a sense of freedom that wasn’t offered in the years before GGAC. Students used to purchase their fitness centre pass, or their FITPAK, for both classes and the fitness centre, but regardless, certain classes such as cycle, TRX, pilates, and dance were separately added for additional fees, making a truly all-inclusive experience financially unattainable or undesirable for most students.

“We wanted to give the students the best,” Skilton-Hayes said. “To have it seriously be an experience where you do it all and it’s super affordable.”

“We don’t want our students feeling like they can’t get everything they need here and because they can’t that they have to go elsewhere,” Skilton-Hayes continued.

“This is a student building. We listen to what they want and we really try to incorporate that.”

Although the website does not communicate this, the NRG PLUS pass will only be sold to 150 students per semester of the nearly 11,000 gym-goers that access the fitness centre and fitness classes per semester. According to SkiltonHayes, the GGAC wanted regular NRG users to be unaffected by the change and NRG members have been protected. She stated that the studios, with a maximum capacity of 120 people each, seldom fill up to begin with.

PLUS members get preferred access to all NRG classes, meaning that they will be allowed into the studio where the class is held first, which can be highly desirable for those that like to be at the front of the room from where you can best see the instructor. However, “once a class starts and if there’s nobody in that NRG PLUS line, then those are considered open spaces,” said Skilton-Hayes.

PLUS users who are late to class do not have any advantages, and will have to find the remaining open spot on the studio floor just like anyone else. Beyond that, in classes with a smaller capacity, such as a spin class or TRX,

Brezshia Ashcroft takes a closer look at the new gym psas. Photo courtesy of Brezshia Ashcroft.

only three NRG PLUS spots are reserved, so as not to disadvantage NRG users.

Beyond having access to all 92 regular NRG classes with advanced entry, NRG PLUS users are offered ten exclusive fitness classes just for PLUS holders.

These exclusive classes are not popular classes such as Zumba — like I thought they would be — but more niche classes like group personal training with a maximum of eight participants.

These classes aim to get members one-on-one attention, and a style of training that will “feel guided, directed, and coached,” according to Skilton-Hayes.

In the weeks to come, as both the NRG and NRG PLUS members hit the gym, Skilton-Hayes remarked that “it’s important for them to know that we listen to them, we listen to suggestions, we really do listen to survey feedback we get.”

So, if you’re trying out the fitness centre or classes for the first time, or even if you’re a seasoned vet at the GGAC, remember to voice what you’d like more of, or less of, or what you think could change altogether so you can get the most out of your fitness experience.

“I get that a gym is a place with equipment and all gyms have it,

but what really makes a gym a home for people is the experience and the welcoming environment that people really want to come back to because of the vibe and the energy,” said Skilton-Hayes.

GRYPHON SCOREBOARD

Compiled by Matteo Cimellaro BASEBALL 

Gryphons 8, Ryerson Rams 2 Gryphons 3, Ryerson Rams 11 Gryphons 8, Laurentian Voyageurs 6 Gryphons 7, Laurentian Voyageurs 0 MEN’S LACROSSE

Gryphons 16, Laurentian Voyageurs 12 Gryphons 17, McMaster Marauders 3

N R G

urture the mind

e-create the self

ear up

WOMEN’S LACROSSE

Gryphons 14, UOIT Ridgebacks 2 Gryphons 16, York Lions 0 Gryphons 2, Toronto Varsity Blues 6 FOOTBALL 

Gryphons 10, Ottawa Gee Gees 12 MEN’S RUGBY 

Gryphons 36, Western Mustangs 14 WOMEN’S RUGBY 

Gryphons 39, Queen’s Golden Gaels 34 WOMEN’S SOCCER 

Gryphons 1, Brock Badgers 0 Gryphons 1, McMaster Marauders 0 MEN’S SOCCER 

Gryphons 5, Brock Badgers 2 Gryphons 2, McMaster Marauders 0

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Athletes bring protesting to the game

A BRIEF AND INCOMPLETE HISTORY OF FIGHTING INJUSTICE THROUGH SPORT | TASHA FALCONER ATHLETES TEND TO have large followings. Some athletes use their influence to take a stand for issues that matter to them.

1968 — TOMMIE SMITH AND JOHN CARLOS (200-METER RUN)

Tommie Smith and John Carlos protested the racial discrimination of African Americans in the United States during the medal ceremony of the 1968 Olympics.

BBC reports that the men raised a black-gloved hand, representing black power and black unity, while the American national anthem played. Their protest was met with boos from the crowd. According to the website, History, the two men were forced to leave the Olympic Village and return home after forfeiting their medals.

1972 — VINCE MATTHEWS AND WAYNE COLLETT (400-METER RUN)

In 1972, the Olympics once again became the place to make statements. The Milwaukee Journal reported that at the Olympic games held in Munich, Germany, Vince Matthews and Wayne Collett, who had taken gold and silver in the 400-meter run, ignored the national anthem and did not face the flag during the medal ceremony. Their lack of attention to the anthem and flag was because “blacks had not received proper treatment in America,” read a comment from Matthews in the Milwaukee Journal article. The men did not see their act as a protest, but they were banned by the International Olympic Committee.

Whether athletes are advocating for a cause or acting in solidarity with others, their actions often make headlines. While they may

have platforms from which their voices can be heard around the world, athletes also risk a lot by voicing their opinions.

While athlete protests, particularly #TakeAKnee, are currently making headlines, protests in sports are not new. Let’s take

1981 — BILLIE JEAN KING (TENNIS)

2003 — TONI SMITH (BASKETBALL)

Billie Jean King, a tennis player who is ranked number one in the world six times, consistently used her platform to fight for women’s and LGBTQ+ rights. The Guardian reported on her work to close the pay gap and fight sexism. King, along with eight other women, started a women’s tennis tour. In doing so, they had to boycott the Lawn Tennis Association, who then suspended them.

King and others founded the Women’s Tennis Association. King also fought for Title IX, which stated that people could not be discriminated against based on sex. One of her most well-known fights against sexism came in the form of a tennis match, dubbed the Battle of the Sexes. King won the match against Bobby Riggs. Her work resulted in tennis being the only sport in which there is not a pay gap — this is still true today.

In 1981, King was outed as gay, resulting in her losing all her endorsements. Since then she has fought for LGBTQ+ rights.

In 2003, Toni Smith, who played for Manhattanville College’s women’s basketball team, protested inequality in America and the potential war in Iraq. The New York Times reported that Smith protested by turning her back on the flag during the national anthem.

Despite the audience arguments her protest invoked, the school and her teammates supported her decision to protest.

2004 — CARLOS DELGADO (BASEBALL)

1995 — MAHMOUD ABDULRAUF (BASKETBALL)

Mahmoud Abdul-Rauf received national attention during the 19951996 NBA (National Basketball Association) season, while playing for the Denver Nuggets. The Undefeated reported that Adbul-Rauf stopped standing for the national anthem. He started by spending the national anthem doing other things, such as stretching or staying in the locker room. AdbulRauf chose not to participate in standing for the anthem because it conflicted with his Muslim religion because of his view that the American flag is a symbol for tyranny and oppression. After sitting for the anthem, he received a one game suspension. The Vault reported on the debate that surrounded Adbul-Rauf ’s choices, with the National Basketball Association Players Union and the American Civil Liberties Union taking his side. After his suspension he chose to stand and pray during the anthem. At the end of the season he was traded. When his contract expired in 1998 he was unable to get a new contract in the NBA despite being a great player. He continued to play basketball in other countries.

Adbul-Rauf’s protest continued in 2017 when he played in the Big3, a professional 3-on-3 league where he would pray during the anthem. The cost of protest can be high. In addition to losing his career in the NBA, he received death threats and had his house vandalized then destroyed by arson.

The New York Times reported that in 2004, the Toronto Blue Jays player Carlos Delgado chose not to stand for “God Bless America,” instead sitting in the dugout. Delgado was protesting the United States’ invasion of Iraq.

2010 — THE PHOENIX SUNS (BASKETBALL)

In 2010, the Phoenix Suns basketball team protested a new law in Arizona regarding illegal immigrants. According to the New York Times, the protest — in which the players wore jerseys that read, “Los Suns” — was initiated by Robert Sarver, the Suns’ managing partner and received support from all the players. As with most of these

a look at moments of protest in sport over the last fifty years that have led us to the present.

protests, fans showed a mix of support and opposition.

2012 — MIAMI HEAT (BASKETBALL)

The players of the NBA team, Miami Heat, took to social media in 2012 to speak up about the unjust killing of Trayvon Martin, as reported by CBC. The Miami Heat posted a photo of the team wearing hoodies, similar to what Martin was wearing when he was killed. During their next game, some players had messages on their sneakers in support of the case. Other NBA players also wore hoodies on social media or when arriving at a game, including Carmelo Anthony and Amare Stoudemire of the New York Knicks.

2014 — ARIYANA SMITH (BASKETBALL)

Sporting News reported that on Nov. 28, 2014, Ariyana Smith of the Knox College Women’s basketball team put her hands up in a “don’t shoot” posture and kneeled while the national anthem was being sung, in protest to the police shooting of Michael Brown.

As the anthem continued she laid down on the floor, where she stayed, and then walked out of the gymnasium. Originally, administrators were going to suspend Smith for one game, but they reversed the decision.

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2016 — COLIN KAEPERNICK (FOOTBALL)

Colin Kaepernick, who played for the San Francisco 49ers, kneeled on the field during the national anthem for the first time in 2016. CNN reported that his protest was in response to police violence and racial injustice.

While Kaepernick has become a social justice advocate off the field, he has paid a price for his actions on the field. Along with his former teammate Eric Reid, Kaepernick is in a legal battle with the National Football League (NFL), due to which he cannot get a job in the NFL despite being a great quarterback.

Kaepernick was shortlisted for Time Magazine’s person of the year.

The article discussed the split reaction from the country.

On Sept. 4, 2018, Kaepernick became the new face of Nike.

Kaepernick starred in an advertisement in which his activism is applauded. The advertisement includes a picture of Kaepernick’s face alongside the slogan: “Believe in something. Even if it means sacrificing everything.”

In May, the NFL put a new policy in place that states that players are required to stand during the national anthem, but do have the option to stay in the locker room if they prefer. The team can be fined for breaking the rule, but the team also has the option to choose to fine individual players, as reported by ESPN. This policy has been put on hold; ESPN reported that it is unlikely the NFL will implement the policy this season.

Believe in something.

Even if it means sacrificing everything.

2014 — FIVE ST. LOUIS RAMS PLAYERS (FOOTBALL)

ESPN described the events of Nov. 30, 2014, in which five St. Louis Rams players also protested the shooting of Michael Brown by walking onto the football field with their hands in a “don’t shoot” pose. Despite the St. Louis Police Officers Association wanting an apology from the players and for the players to be disciplined, the players were not fined.

2014 — NBA PLAYERS (BASKETBALL)

In 2014, numerous players in the NBA made a statement by wearing T-shirts with the phrase: “I Can’t Breathe,” reported ESPN. The statement was a reference to the last words of Eric Garner who was killed by police. It was an attempt to bring attention to the issue of police brutality faced by people of colour. The NBA chose not to fine players who wore the shirts.

2016 — FEYISA LILESA (MARATHON RUNNER)

CNN reported that while Feyisa Lilesa ran across the finish line at the Olympics in 2016, he crossed his arms over his head.

He repeated the symbol, which is a sign of solidarity, at a press conference. Lilesa showed his support for the Oromo people (the largest ethnic group in Ethiopia), who are being persecuted by the government. The New York Times reported that while the Ethiopian government has let Lilesa know he can return home, he does not believe them, instead believing that he would be sent to jail or killed if he was to return to Ethiopia. In 2017, Lilesa found refuge in Arizona with his wife and children.

2016 — MEGAN RAPINOE (SOCCER)

Many athletes have supported Kaepernick by kneeling. In addition to the many football players, the Guardian reported on Megan Rapinoe who plays for the Seattle Reign Football Club in the National Women’s Soccer League.

She knelt during the national anthem for the first time on Sept.

4, 2016. In addition to expressing her solidarity with Kaepernick, she noted that the flag does not protect some of her liberties, including LGBTQ+ and women, specifically in regard to the wage gap.

2016 — INDIANA FEVER AND PHOENIX MERCURY (BASKETBALL)

On Sept. 21, 2016 many players in the Women’s National Basketball Association, specifically all the players for Indiana Fever and two Phoenix Mercury players, knelt and linked arms during the national anthem, as reported by the New York Times.

2018 — MALCOLM JENKINS AND DE’VANTE BAUSBY; KENNY STILLS AND ALBERT WILSON (FOOTBALL)

On Aug. 9, 2018, during the preseason, Eagles players Malcolm Jenk ins and De’ Vant e Bausby raised their fists in protest, as reported by ESPN. Huf fington Post repor t ed that during their first NFL regular season game on Sept. 9, Miami Dolphins players Kenny Stills and Albert Wilson kneeled during the national anthem, keeping Kaepernick’s protest alive.

PHOTOS COURTESY OF FLICKR

2017 — GOLDEN STATE WARRIORS (BASKETBALL)

The Golden State Warriors did not visit the White House after winning the championship in 2017. The Associated Press reported that Stephen Curry expressed that he did not want to go to the White House due to not sharing the same values as President Donald Trump, but that it would be discussed as a team. Trump then tweeted that Curry was no longer welcome, but it was unclear if that included the whole team. The Warriors decided not to go to the White House, instead planning to “celebrate equality, diversity, and inclusion.”

The National Basketball Players Association (NBPA) backed their players stating that they defend the rights of their members to exercise their free speech.

17

Athletes have used their platforms throughout history and are using their platforms at an increasing rate in the last few years in order to make a stand, to protest injustices, and to bring attention to the issues that are important to them and that should be important to everyone. While this may mean risking their careers, their actions are significant in the grand scheme of things; as this timeline shows, the actions of those before can be built on and the path to overcoming injustice is long but it is no longer lonely. Only time will tell if athletes can continue choosing to use their voices to try changing the world for the betterment of us all.

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S P O RT S & H E A LTH | S EP TEM B ER 1 3, 2018

TH E O NTA R I O N

TALK N E R DY TO M E

Back to school, back to sex ed.

TONIGHT WE’RE GONNA STUDY LIKE IT’S 1998 (NOT) S TO RY & P H OTO BY TA S H A FA LC O N E R

WITH THE RETURN of school comes the return of Talk Nerdy to Me. While the column may be back, not all sexual education has returned. The health curriculum has been reverted to its 1998 version (instead of the 2015 curriculum).

Being aware of important aspects of sexuality can help make your sexual life better. The following list, in no particular order, addresses some of the aspects you should be aware of (many of which I have written about in more depth in previous installments of this column).

1. UNDERSTAND CONSENT

While there are a lot of campaigns regarding consent, unfortunately consent is not simple and there is more to consent than can fit into a catchy phrase. Make sure you have a thorough understanding of consent and what constitutes inappropriate

sexual behaviour.

2. UNDERSTAND THE BENEFITS AND DANGERS OF TECHNOLOGY AND HOW TO PROTECT YOURSELF

Technology is imbedded in sexuality, from dating apps to sexting.

While technology is great it does have some serious drawbacks, including the potential to put your safety at risk. It’s important to be aware of the risks you are taking and make sure you’re doing what you can to protect yourself.

3. UNDERSTAND THE RISKS OF SEXUAL ACTIVITY AND HOW TO PROTECT YOURSELF

Sexual activity can result in sexually transmitted infections (STIs) and pregnancy. It is important to understand how STIs can be contracted, what they are, and how to

prevent them. If you are engaging in penile-vaginal intercourse and do not want to be pregnant, it is also important to know about the different contraceptive options that are available to you.

4. COMMUNICATING WITH YOUR (POTENTIAL) PARTNER

Communication is key! Being on the same page as your partner — whether that’s a sexual partner, a romantic partner, or both — is important in order to ensure you are both getting what you want out of the relationship. From a sexual point of view, it is important to discuss relevant protection, such as condoms, STI testing, and contraceptives, but it is also important to talk about what you find pleasurable and your boundaries.

5. GENDERS AND ORIENTATIONS

Being aware of the various genders and sexual orientations that exist can help you discover who you are and how to be an ally. See the article “Sexuality is

a spectrum,” in issue 185.1 of The Ontarion.

6. HEALTHY RELATIONSHIPS

Understanding what a healthy relationship is, and what an unhealthy relationship looks like, can help you find a healthier relationship.

7. CREDIBLE SOURCES

Knowing what sources are credible ensures that you are getting the correct information. Often, media such as Internet news articles or TV shows can contain useful information about sexuality, but sometimes media tends to be biased, stereotypical, and unrealistic. Being aware of how

various sources are impacting your understanding of sexuality can be valuable.

If you found yourself reading this article and feeling like you don’t know a lot about a certain topic mentioned. Please visit The Ontarion’s website to learn more from previous installments of Talk Nerdy To Me, or better yet, talk to a healthcare professional.

With sexual education taking a step backwards, it’s more important than ever to step up and make your sexual health a priority. Take the initiative to seek out information on the areas listed here.

Eight healthy and easy-to-prepare foods to eat on a budget CHEATSHEET FOR HEALTHIER LIVING WHILE YOU STUDY 3. BABY CARROTS

WILLIAM DURAI

MANY UNIVERSITY students are working on a rather tight budget. At the same time, we are often too busy to prepare nutritious meals. Often, students sacrifice the quality of their meals, and opt instead to eat fast food or junk food. However, eating healthy can be cheap, as well as quick and easy. Here are some of the best healthy foods to buy on a budget to help get you started.

make in the mornings. Add some fruit (such as raisins or blueberries) to add flavor (and natural sugar).

Just make sure to avoid the instant oatmeals that add extra sugar and artificial flavors, and you’ll have a healthy start to the day.

Price: $2 to 3 per 340-gram bag A bag of baby carrots is both cheap, and works as either a great snack or a side dish. Low in calories, and high in vitamin A, carrots are slightly sweet, so they taste great and make a great replacement to potato chips or other junk foods.

as nutritional as fresh vegetables, very cheap, and will last a long time in the freezer. Chicken breast with a side of vegetables makes for a healthy dinner at an affordable price. In addition to being a source of nutrients, vegetables are typically low in calories. Calorie-dense foods such as candy or chocolate will give you a large amount of calories, but won’t satisfy your hunger. Think about how many calories are in a piece of milk chocolate versus a bowl of carrots and then think about how much space each takes up.

8. TOFU 2. BAGGED SPINACH

1. OATS

Price: $3 to 4 per kilogram Check the nutrition information on most breakfast cereals and you’ll find a massive list of ingredients that will often include sugar. There’s a reason why even rather plain cereals taste sweet and that is because the sugar is added rather than naturally occurring.

In contrast, look at the ingredients list on a bag of rolled oats. I’ll save you the trouble, it reads: 100 per cent rolled oats. Oats also have more protein than most breakfast cereals. But wait, there’s more!

Oatmeal is very quick and easy to

types of produce money can buy; and in moderation potatoes are pretty healthy. If stored somewhere dry and cool then a sack of potatoes will keep for a long time.

There’s a lot of ways to cook and eat potatoes, so just remember that the health factor comes down to how you cook your spud. Avoid deep frying and excessive seasoning with salt and opt for baking, if possible.

Price: $2 to 3 per 227-gram bag Spinach may rank as one of the most underrated foods of all time.

Spinach can be added to avocado and cooked in the microwave for a side dish with meals or a dip for your veggies. Avocado-spinach blend has a creamy texture. Baby spinach can be eaten in a salad (use balsamic vinegar and olive oil to dress your salad rather than store-bought dressings). You can also throw some spinach into the blender when making your favourite smoothie to make a green version.

4. EGGS

Price: $2 to 4 for a dozen eggs or $4 for a one-kilogram carton of egg whites Probably one of the cheapest sources of protein you can get. You can boil the eggs to avoid having to fry them, and cut back on oil.

When making scrambled eggs, add some vegetables, such as mushrooms, spinach, and broccoli.

6. FRESH FRUIT

Price: Varies, buy whatever is on sale Fruit is sweet and works great as a snack. Citrus fruits are high in vitamin C. It’s a far better snack than candy, chocolate, or fast food.

Just think of it as nature’s candy.

Whenever you feel the urge to eat candy, grab some fruit instead.

5. FROZEN VEGETABLES

Price: $2 to 4 per 500-gram bag It’s a fact that most Canadians don’t get enough vegetables in their diets. Frozen vegetables are a good option because they’re just

7. POTATOES

Price: $5 per 10-pound sack King of boring foods, and often overlooked for that very reason, the potato is one of the cheapest

Price: $2.50 per 350-gram package Tofu is derived from soy beans and is a good protein source that costs less than most meat products at the grocery store. Tofu itself is bland and flavourless, but when cooked properly, it works well with sauces, soups, chili, and stews. It’s a mistake to assume that tofu is only for vegetarians and vegans, since it can easily be added along with meat in recipes.

I S SU E 18 5. 2

TH E O NTA R I O N .CO M

| S P O RT S & H E A LTH

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Cracking four common diet myths COMPOST THESE DIET MYTHS LIKE YOU COMPOST EGGSHELLS AFTER SUNDAY BRUNCH A LO R A G R I F F I T H S

IF YOU’VE EVER Googled the word “diet,” then you’re probably familiar with some of the popular dos and don’ts concerning how to eat healthier. Some of these diet tips have been passed down from generation to generation, but do you really know what is true and what is really just a myth? Here are the top four diet myths you might have heard that are totally false.

1. CARBS ARE THE DEVIL

Carbs have gotten a bad rap for a long time, and it’s pretty unfair.

Did you know that vegetables are a carbohydrate? Vegetables are packed with healthy vitamins, minerals, fiber, and antioxidants.

If you’re not eating enough you’ll have low energy and are more

likely to get sick.

Berries — which are also carbs — help support a happy stomach.

Berries and vegetables are packed with fiber, which plays an important role for digestive health. The good bacteria in your gut supports your body’s ability to detoxify, regulate appetite, and can even affect your mood. Your body needs a balance of fibrous carbs in order to reach optimal health. So before you tell yourself carbs are bad, remember the carrots and peppers hiding in your fridge.

2. FAT-FREE FOODS DON’T EQUAL FAT-FREE BODIES

It is a myth that eating fat-free foods will lead you to a fat-free body. Sweets contain no fat and

can be marketed as fat-free, but the sugar in the product should make it obvious that this isn’t a diet food. The types of fats that you should try to avoid are trans fats, and some saturated fats; found in dairy, fatty cuts of beef, and lard.

Trans fats create inflammation in your body, and raise the amount of harmful LDL cholesterol in the bloodstream. A diet that is high in saturated fats tips the balance towards the LDL cholesterol, that is linked to heart disease. Your body does need healthy fat, which is found in food such as avocados and nuts. Fat is a major source of energy for your body. When choosing a product that is marketed as “fat-free,” always read the label.

Most often they have added sugars hidden and when eaten in excess lead to weight gain.

3. EATING AFTER 6 P.M. CAUSES WEIGHT GAIN

Eating after a certain time in the evening does not cause weight gain. Your metabolism is still active throughout the night while you sleep. As long as you don’t eat in excess, eating later will have little impact on your weight loss goals. If you do find yourself feeling hungry at night, you probably aren’t getting enough calories throughout the day.

4. EGG YOLKS ARE UNHEALTHY

People have been back and forth with the egg yolk debate for decades. It was assumed that the yolk was high in cholesterol and only the whites were safe to consume on an everyday basis. But a growing amount of studies are showing that a moderate intake of

egg yolks has no negative effect on blood cholesterol levels if you do not have high cholesterol to begin with. Whole eggs have a handful of vitamins and minerals that you cannot obtain from other foods.

If you’re struggling to get enough protein in your diet, eggs are a great way to do so.

To wrap it up, there are many diet myths that have been repeated around the globe for years. If you hear any claims that suggest “don’t eat this, eat this instead,” make sure to do your own research and look at studies from sources that aren’t trying to sell you on the latest fad diet trend, device, or product.

Six healthy snacks to start the new school year off right JUST BECAUSE YOU’RE IN UNIVERSITY DOESN’T MEAN YOU HAVE TO EAT OUT EVERY DAY

4. CELERY AND HUMMUS

S TO RY & P H OTO BY M E H A K M O H I N D R U

FITNESS AND HEALTHY eating are just a few of the goals students aim for during the school year.

Unfortunately, sometimes it can be really difficult to reach those goals. In the midst of assignments, midterms, and finals, students tend to forget to eat healthy and will eventually live off takeout and instant noodles.

These six quick and easy-tomake snacks are ideal when studying or just taking a break from life. They’re healthy and perfect for dorms or even living off-campus when you don’t get around to making proper meals every day.

1. ZUCCHINI PIZZA BITES

These are so easy to make! Just put pizza sauce and grated cheese on slices of zucchini and bake

your favourite fruits with some milk or yogurt, then top off your smoothie bowl with more fruits and toppings, like flax seeds.

until the cheese bubbles. These are basically a healthy version of pizza bagel bites, but you feel like you’re doing something healthy for your body (because you are!). Zucchini is so versatile and has been used as an alternative for noodles and pasta; making zuch-mini pizzas is no different and satisfies those late night pizza cravings in about the same time it takes to get delivery.

Celery is a nutritious afternoon snack since it is mostly made up of water. It also tastes great with almost any savoury dip, but celery with hummus is usually a safe bet when trying to be healthy.

5. TRAIL MIX

Mix together just enough peanut butter to bind some granola and roll into balls to create these sweet and filling energy bites. You can make a bunch at once and keep them by your study table as study snacks.

I keep this with me everywhere I go because I know I will get hungry. Nuts have a lot of protein and are so good during classes or when you’re studying in the library and when you don’t really have time to make anything, these will keep you full and energized. Just remember to buy or make a trail mix that’s more nuts and dried fruit and doesn’t include chocolate and candy.

3. SMOOTHIE BOWL

6. AVOCADO TOAST

This could be a good breakfast or an after class snack, just blend

Avocado toast is a great breakfast and it’s super easy to make,

2. ENERGY BITES

taking a total of just four minutes once you’ve perfected your technique — I timed it. Really, it’s just mashing up an avocado with some salt or hot sauce and spreading it on toast. It could be a snack during your study or class breaks or enjoyed before or after

a workout to boost your energy levels. Avocado is packed with nutrients, so get spreading.

I hope these tips find you well.

Happy Snacking, Gryphons!

OPINION

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THE ONTARION

@theontarion

Mountains of Mongolia in Creelman Hall HOW TO MAKE THE MOST OUT OF THOSE MEAL PLAN DOLLARS E R I C LU L A

LISTEN UP FIRST-YEARS. That meal plan might seem like a lot, but it’s going to go faster than you think. There’s one restaurant where that money goes farther than anywhere else on campus: Mongolian BBQ. The location I frequent in Creelman Hall charges by the bowl. The only limit is how much you can fit in that bowl.

With a few simple tricks, you too can fit about three meals’ worth in just one bowl. So grab a take-out container and follow these six steps to make everyone envious of your massive Mongolian bowls.

1. This first one is where everyone screws up. Vegetables go on the bottom, noodles go on top.

Trust me. Start with smaller vegetables, making sure to maximize the volume available.

2. When you think your bowl is filled to the top, push down, and try again. The veggies are getting cooked anyway, and you can fit more in by crushing your leafy greens.

3. Your bowl should now be full to the brim. Here you can add your garlic and ginger, and maybe another layer of shredded carrots or green onions. Try to keep the surface flat.

4. Add sauce. Lots of it. You don’t pay for using more, so don’t hold back; you’ll be happy you didn’t. Warning: you can overdo it, and end up with a soup instead of a dish.

5. Noodle time. Don’t just haphazardly plop them on; take the tongs and pull the noodles out straight, then try your best to fold them over the top of your bowl.

This way, instead of a messy

BEFORE

AFTER

At Mongolian Grill on campus you are charged by the bowl (lunch or dinner), not the weight of the bowl.

Photo by Alora Griffiths.

mound, you can pile on layers, taking your Mongolian bowl to mountainous heights.

6. Add more sauce. No seriously. If it’s only on the bottom, it doesn’t get distributed evenly.

Again, more is generally better, just be careful not to completely

douse your noodles.

Your bowl is now ready for the grill. If you like, you can put one last layer of noodles on top, so you can rest a couple fingers there for balance as you carry it over. All eyes will be on you, the griller’s jaw will drop; you have mastered

the Mongolian mountain. Remember, when they ask, “Want rice?” you might as well say, “Yes.” It’s not like you’ll be finishing this in one sitting anyway.

TH E LI B R ARY I N S I D E R

What do you know about McLaughlin Library?

EMMA EVENDEN’S GOT INSIDER INFORMATION EMMA EVENDEN

WELCOME TO The Ontarion’s newest column. This column concentrates on the McLaughlin Library and reports back on how this dynamic building and its people assist students at the University of Guelph every day.

So who is this mysterious writer teeming with insider information about the interesting world of the campus library? My name is Emma Evenden. I’m a third-year commerce student at U of G. I’m a marketing major with a passion for communications, conspiracy theories, and pop culture. I love U of G, from the people, to the coffee at the Bullring, to a lot of other stuff I don’t have room to fit in this article — I love it all.

Maybe you’re wondering how I became a huge advocate for library services and support at such a youthful time in my life? I too wonder that. If I had to guess, it started when I began my co-op position as a communications officer for McLaughlin Library, which was also when I got a crash-course in the library’s many services. As

many of you likely did, I spent my first two years here thinking that the library just housed academic books, and that it was a good place to study (or cry) during exams. There were study rooms on the sixth floor and a Starbucks, too. What I didn’t know was how many helpful people and useful resources the library has to help you reach your academic goals.

University can be hard, even for the brightest of people. I often found myself worrying about things that never crossed my mind previously. In class, I’d be asked to “define my academic writing style,” and to use data analysis programs I had never even heard of — which I could have gotten help with, for free, if I knew about the variety of services at the library.

The library is here for you, as a student, and as an individual. People here want to see you succeed and have so many resources that are extremely beneficial. Each week, I’m going to showcase one of these services — some that you may k now,

others you may not — and teach you how they can help you.

Next week, I’ll be exploring the Learning Commons — a mustknow location for personalized assistance with things like:

• Writing • Studying • Presentating And that’s just scratching the surface!

People here want to see you succeed.

PHOTO COURTESY OF EMMA EVENDEN Emma Evenden is co-op communications officer.

DID YOU KNOW? McLaughlin Library is a food-friendly space. You can eat almost anywhere in the library — the only exception is the Archives, since it houses many important historical works.

Otherwise, feel free to snack as much as you want!

EDITORIAL

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THE ONTARION

@theontarion

The 1998 sex ed. curriculum failed me and countless others WHY EXACTLY ARE WE GOING BACKWARDS, DOUG FORD? A LO R A G R I F F I T H S

BEFORE SCHOOL EVEN started this September, Ontario teachers started going rogue as they refused to teach the old sex education curriculum from 1998.

This was one of the first campaign promises Doug Ford planned when elected Premier of Ontario.

I’ve got some questions though.

Before Ford decided to go back 20 years, why didn’t he have a new plan for the curriculum? Why wasn’t the 2015 sex ed. curriculum good enough for Doug Ford? Was it because Kathleen Wynne was a

woman and also gay?

What’s wrong with the sex ed. curriculum from 1998, you ask? A lot. For starters, it doesn’t include incredibly important topics like: • Online safety • Consent • Gender identity • Same sex marriage As we know, one of the biggest changes between 1998 and 2018 is the upgrade of technology. Google didn’t even formally exist as a company until September of 1998, for crying out loud! Kids are now

using cell phones, searching the Internet, and opening their eyes faster, sooner, and wider than last century’s kids. Because of this major difference, schools need to be progressing with their curriculum just as fast, if not faster.

The dangers of sexting, online forums, and even the safety of posting photos on Facebook are very relevant and necessary topics for young students to learn because of what they have access to in 2018.

Growing up as a LGBTQ youth in the Catholic school system, I know first hand how it feels to be lost and how it feels not to “fit in” when it comes to what your class is learning during sex ed. class. If it weren’t for my progressive parents who accepted me and taught me

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that I could love and be whoever I wanted to be, I may never have had the experiences I did growing up.

Unfortunately, not all children have these types of parents. If parents aren’t supportive, and the information being taught is oldschool “my way or the highway” teachings, what happens to these children?

This alienation and isolation needs to stop. All children need to know that not all families became families because there was a mom and a dad with a vagina and a penis, and that not all families consist of said mom and dad and 2.5 children.

Whoever you are attracted to, as long as they treat you with respect and kindness it’s okay.

CONTRIBUTORS Brezshia Ashcroft Fatima Buela Michael Cimesa William Durai Emma Evenden Tasha Falconer Calder Hutchinson Jude Keefe Ariana Longley Eric Lula Mehak Mohindru Megan Sullivan Nikolett Toth Cheryl Verschueren Julia Wigdor

“Love-making” doesn’t have to take place between a penis and a vagina for it to be considered an aspect of healthy sexuality.

The world is a much bigger place in 2018. Children growing up in the elementary school system have access to almost endless amounts of information, media, and resources, but require guidance in order to sift through all of that and have an accurate understanding of things.

I want to say thanks to the teachers who are going against the old curriculum, and standing up for the children who deserve to be taught information that will help and benefit them right now.

The Ontarion is a non-profit organization governed by a Board of Directors. Since The Ontarion undertakes the publishing of student work, the opinions expressed in this publication do not necessarily reflect those of The Ontarion staff and Board of Directors. The Ontarion reserves the right to edit or refuse all material deemed sexist, racist, homophobic, or otherwise unfit for publication as determined by the Editor-in-Chief. Material of any form appearing in this newspaper is copyrighted 2017 and cannot be reprinted without the approval of the Editor-in-Chief. The Ontarion retains the right of first publication on all material. In the event that an advertiser is not satisfied with an advertisement in the newspaper, they must notify The Ontarion within four working days of publication. The Ontarion will not be held responsible for advertising mistakes beyond the cost of advertisement.

The Ontarion is printed by Hamilton Web.

F U N PAG E CROSSWORD

SUDOKU

THE ONTARION

Fill in the empty squares so that each of the digits 1 through 9 appear once in each row, column, and 3-by-3 block.

6

3

9

1–Baseball’s Felipe

1–European chain

5–Sever

2–Actor Neeson

8–Neat as ___

3–A Chaplin

12–Large cat

4–False

13–Assumed attitudes

5–Poultry enclosure

15–Look ___ hands!

6–West Point inits.

16–Breathe hard

7–New driver, often

17–Marisa of “My Cousin

8–Doc bloc

Vinny”

9–Pastry shop

18–Squabbling

10–Monogram ltr.

8

19–Know-it-all

11–Don’t look at me!

22–”Lord, is ___?”: Matthew

13–Saliva enzyme

5

3

23–Actress Thurman

14–Locations

24–Greek vowels

20–Counterfeiter catcher

7

6

26–Standards of perfection

21–Fr. holy women

29–Deadly fly

25– ___ boy!

31–Article in Le Monde

26–Chief of the Vedic gods

32–Nabisco’s ___ Wafers

27–Devastation

34–Stone marker

28–Thick slices

36–Gds.

29–Domesticates

38–Wynonna’s mom

30–”Silas Marner” author

40–Seed covering

31–Strike caller

41–Establish as the truth

33–Chat room chuckle

43–Sanctify

35–Capp and Capone

45–Colorful moths

37–Nights before

46–Warns

39–Quarantine

48–Poem of 14 lines

42–Actor Stoltz

50–Z ___ zebra

44–Hitch or glitch

51–Asian language

47–Govt. security

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For your chance to win TWO FREE BOB’S DOGS, submit a completed crossword to The Ontarion office, UC 264, by September 11, 2018 at 3 P.M. Winners are announced in the paper each week and should collect their voucher from The Ontarion office.

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52–Guggenheim display

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53–Moreno of “West Side

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Story”

64–Sketched

55– ___ contendere

65–Riding

56–Envelope part

66–Put on cloud nine

57–Permits

67–Cross letters

58–River of Tuscany

68–Actress Turner

59–Pianist Peter

69–Photo ___ (media events)

60–Ninny

70–Codger

62–Health resort

CROSSWORD WINNER FROM 185.1 ALEX CAMPBELL

COMMUNITY CHALKBOARD

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Kitchen pots pans silverware cutlery dish set, glasses bowls, etc.

Also glass/metal/wicker table & 4 chairs set. Excellent condition $150.00

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Two tier student desk. Glass/metal $30.00

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Twin over double bed turns into futon sofa (used twice) $185.00

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yodiyates@rogers.com

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Black Iron Bunk Bed

Arlene 519-763-8720

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Arlene 519-763-8720 yodiyates@rogers.com

Old wood desk $30.00

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HOUSE SOLD!

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TH E O NTA R I O N .CO M

C A L E N DA R SEPT. 12-16 Guelph Jazz Festival Various times, various locations

SEPT. 13 Agustí Fernández Solo Piano improvisation by Barcelona-based pianist. Free.

12 p.m. MACK 107 (Goldschmidt Room) Astrology lecture Presented by Neil Brown. Free.

7 p.m. to 8 p.m. UC 334 The Future is Funny Ft. Cherry Beach Comedy. Feminist-friendly comedy show.

9 p.m. to 10:30 p.m. The Making-Box

SEPT. 14 On-stage interview with Dionne Brand Award-winning novelist/poet & U of G prof. discusses new works.

9 a.m. to 10:30 a.m. Art Gallery of Guelph Thanya Iyer Future-folk soundscapes. Co-presented by the CSA and Guelph Jazz Festival.

12 p.m. Branion Plaza Royal City Heroes vs. the Guelph Jazz Festival and Colloquium One part celebration of Guelph, one part jazz show, and one part improv comedy show.

9 p.m. to 10:30 p.m. The Making-Box

SEPT. 15 Baseball Vs. Laurier Golden Hawks 12 p.m.; 3:30 p.m. Hastings Field Women’s Hockey Vs. Concordia Stingers 3 p.m. Gryphon Centre Women’s and Men’s Soccer Vs. Algoma Thunderbirds 1 p.m.; 3:15 p.m. Gryphon Soccer Complex

SEPT. 16 Baseball Vs. Waterloo Warriors 12 p.m.; 3:30 p.m.

Women’s and Men’s Lacrosse Vs Brock Badger 8:30 a.m.; 1:00 p.m.

Women’s and Men’s Soccer Vs Algoma Thunderbirds 12 p.m.; 2:15 p.m. Gryphon Soccer Complex

SEPT. 15-16 The Dragon 20th anniversary event Comic convention featuring author signings, auctions, and more.

10 a.m. to 6 p.m. Old Quebec Street Shoppes

SEPT. 18 Wayne Out Canadian Tour: Fetty Wap w/ Peter Jackson, Robbie G, and more 7 p.m. Guelph Concert Theatre

SEPT. 20 Next issue of The Ontarion on newsstands.

Get your free copy from any of our stands around campus and the city.

I S SU E 18 5. 2

| C A LE N DA R

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PET OF THE WEEK Mako the Chowba (Shiba Inu/Chow Chow) @makothechowba on Instagram Human: Amanda Tang Pet’s Age: 11 weeks Fun Fact: Mako’s favourite activity is to steal unattended slippers. He especially loves his mom’s stuffed animal slippers.

PET OF THE K WEE

Do you think your pet deserves to be the next pet of the week? Send your photos to ktran@theontarion.com by 9 a.m. on Monday, Sept. 17, along with your full name, pet’s name and age, and a fun fact about them.

Protected intersections coming to Guelph Rd e

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University of Guelph

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Protected intersections help people on bikes turn left without having to change lanes or mix with other traffic.

This type of intersection enables two-stage left turns, so people biking cross in a similar way to pedestrians. The designated bike corner and crossrides mean cyclists do not have to dismount and walk their bikes.

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Stay safe.

Learn more about protected intersections at guelph.ca/bike

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Bike area

Bike area

Pedestrian crossing

Pedestrian crossing

Gordon Stone Ontarion ad.indd 1

For more information

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Delta Hotel

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Transportation Demand Management Program tdm@guelph.ca 519-822-1260 x 2791 TTY 519-826-9771

Accessible formats available upon request.

27/08/2018 10:48:37 AM