January 14, 2016

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NEWS

SPORTS

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PULSE CROPS

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January 14, 2016

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NEWS

Symposium spotlights undergraduate student research GWEN ROY On Jan. 20, undergraduate students at the University of Saskatchewan will be displaying their research and challenging the notion that such projects are reserved only for graduate students and professors.

The Undergraduate Project Symposium aims to be more than a typical poster fair, involving students from the humanities to the sciences and beyond. With 23 different projects on queue for this year, the North Concourse in Place Riel will feature a variety of innovations from undergraduate students across campus.

Gabe Senecal, vice-president academic affairs for the U of S Students' Union, has contributed to planning this year’s Undergraduate Project Symposium and is excited to see what students have to offer.

“It’s not just a research project you might have in a science class as part of a collaboration with an instructor or in a social science class. It’s further than that. Research can be anything; it can be an artistic work as well, it can be a performance piece, it can be an art piece,” Senecal said. “We have a lot of those artistic approaches as well, which I’m especially looking forward to.”

The symposium creates a unique opportunity for participants, since presenting their research can be beneficial to an undergraduate student's future career.

This will be the fourth symposium of its kind. For Senecal, some memorable projects from years past have included performances, plays and even a video that was produced for this express purpose. This year, a musical ensemble will perform, among other artistic endeavors, and care has been taken to accommodate these alternative forms of research.

“The awards and recognition are definitely part of the perks, but I think that the value comes in just being able to demonstrate your research ca-

pabilities to the U of S community as well as the professors who are coming to attend,” Senecal said.

Senecal recognizes that the flow of pedestrian traffic through Place Riel can be upwards of several thousands over the course of only one day, creating an atmosphere where student work can gain a great deal of exposure and attention, though that may not be the most valuable factor at the forefront of students’ minds.

“I think that the benefits

people have their eye on the most would be the monetary prizes,” Senecal said. “There’s a substantial amount of money on the line.”

Using a rubric to evaluate projects, judges assign a score and the highest average score is awarded the top prize, which was $1,000 for the first place project in last year’s competition. The judges are selected to include representation from multiple disciplines, and are usually professors, staff and at least one student judge who

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The Sheaf is a non-profit, incorporated and student-body funded partially by way of a direct levy paid by all part and full-time undergraduate students at the University of Saskatchewan (U of S). The remainder of the revenue is generated through advertising. The financial affairs are governed by a Board of Directors, most of whom are students. Membership in the Society is open to undergraduate students at the U of S who are encouraged to contribute to the newspaper. Opinions expressed in the Sheaf do not necessarily reflect those of the Sheaf Publishing Society Inc. The Sheaf reserves the right to refuse to accept or print any material deemed unfit for publication, as determined by the Editor-in-Chief. The Editor-in-Chief has the right to veto any submission deemed unfit for the Society newspaper. In determining this, the Editor-in-Chief will decide if the article or artwork would be of interest to a significant portion of the Society and benefit the welfare of Sheaf readers. The Sheaf will not publish any racist, sexist, homophobic or libelous material. The Sheaf is published weekly during the academic year and monthly from May through August.

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is especially proficient in research.

The broader student body may also participate in the judging process. The People's Choice Award is determined by student spectators who vote by ballot box and involves a $200 cash prize for the winning recipient. The event and voting will run between 10 a.m. and 2 p.m. on Jan. 20 and at 2:30 p.m. the prizes will be announced.

“If people are ever interested in this they should come check out what people are doing this year and then they should submit a project next December for the symposium of January 2017,” Senecal said.

Students interested in submitting a project of their own can learn more about the partners who support the development of the Undergraduate Research Symposium, which includes both the Gwenna Moss Center for Teaching Effectiveness and the Undergraduate Research Initiative at the U of S. “It’s definitely student-run for students,” Senecal said.

“This project symposium is really to demonstrate the capabilities of undergraduate students all around.”

Senecal believes students should be proud of their contributions as valuable work that is happening within the campus community at the undergraduate level.

“I’m thankful to all of the students who have volunteered to show off their research to give a representation of the capabilities of students here at the U of S.”

The mission of the Sheaf is to inform and entertain students by addressing those issues that are relevant to life on campus, in the city, or in the province. The newspaper serves as a forum for discussion on a wide range of issues that concern students. Written for students by students, the staff of editors, photographers, and artists collaborate with volunteers as studentjournalists to produce a product with relevance to the university community. With each composition, the Sheaf stays in touch with students on the U of S campus. It provides unique insight to university issues through a student perspective.

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If you would like to contribute to the Sheaf, email editor@thesheaf.com for more information.

corrections There were no errors brought to our attention in our last issue.

If you spot any errors in this issue, please email them to: copy@thesheaf.com

january 14, 2016

NEWS

USSU Food Centre fills student stomachs and CVs JALINE BROQUEZA With the new year comes the 13th anniversary of the University of Saskatchewan Students' Union Food Centre on campus, a place where students can turn to for resources, volunteer opportunities and community initiatives.

Hunger has always been and continues to be a notable issue at the U of S as many students struggle to maintain a healthy diet or access to certain foods. As a response to this issue, the Food Centre was established in 2003 by the USSU in conjunction with the Saskatoon Food Bank and Learning Centre.

Taletha Bennett, a thirdyear nutrition student and Food Centre co-ordinator, talks about one of the many services offered through the centre.

“We have many undergraduate and graduate students who are welcomed into the Centre and frequent our services, such as the Emergency Food Hampers provided,” Bennett said in an email to the Sheaf. “Emergency Food Hampers are available to all

students with a valid student card and health card. Orders can be placed anytime during USSU business hours at the USSU main office front desk or right in the Food Centre, and can be ordered every 14 days.”

The Food Centre also offers a fresh food market in upper Place Riel every Wednesday and Friday from 11 a.m. to 4 p.m. The produce is supplied

by CHEP Good Food Inc., a local organization that works with children, families and communities to improve access to good food and promote food security, and is available to the U of S community and public at a low cost.

Moreover, the centre takes orders of Good Food Boxes for anyone on campus with prices ranging from $8 to $17, and Bennett insists that this option can also be a valuable learning opportunity.

“Good Food Boxes must be paid for at the time of order, which helps students with fiscal responsibility and budgeting. They range from small fruit bags that feed a single person to regular Good Food Boxes with fruit and vegetables that can feed a

whole family. They are fresh, healthy and very affordable for students,” Bennett said.

The Food Centre’s largest event, Trick-or-Eat, takes place annually in October and involves U of S students forming teams and going door-to-door to collect nonperishable food items for the Saskatoon Food Bank.

“This [past] year, the Food Centre broke records on all fronts. We had the most participants with over 250 students, collected the most non-perishable food items at 3,303 kilograms and received the most monetary donations, with over $400, that the Food Centre has ever seen,” Bennett said.

Being a depot for the Saskatoon Food Bank allows the centre the ability to replenish the stores that keep students fuelled during the year.

“It is a great way to give back to the organization that gives to us all year long,” she said.

According to Bennett, students may not only benefit from the resources made more readily available through the centre, but there are also learning opportuni-

ties within the operation of the centre.

“Aside from our day-to-day services, the centre currently has two second-year nutrition students working on a special addition to the Fresh Market that will hopefully be unveiled this term. That is all I can say — stay tuned.”

The centre is also involved in various U of S activities including the USSU's Sex Week and working with the Office of Sustainability on campus to provide sustainable and branded produce bags at the market.

Being involved with the Food Centre has been one of

the highlights of Bennett’s university experience and she encourages students to consider getting involved.

“It has been an honour and a privilege to be the Food Centre co-ordinator for the past two academic years. I have made an abundance of new friends, who have given me invaluable insights, knowledge and support. This job has reinforced my passion for food security, and I will remain an advocate for healthy, sustainable and culturally relevant food for all people, at all times. I look forward to passing on the torch to someone equally as passionate.”

Caitlin Taylor / Photo Editor The USSU Food Centre, located in upper Place Riel, stocks a variety of food.

U of S plays leading role in pulse production ANNA-LILJA DAWSON With pulses tasting better than ever and becoming more accessible, affordable and nutritious, it is fitting that the United Nations named 2016 as the International Year of the Pulses.

At the University of Saskatchewan, a kick-off event was held on Jan. 6 in the Health Sciences Building and featured Kishor Wasan, dean of the College of Pharmacy and Nutrition, and Mary Buhr, dean of the College of Agriculture and Bioresources, as guest speakers who each covered their respective college’s role in the research of pulses.

The UN declared 2016 as the International Year of the Pulses in order to raise public awareness about the nutritional benefits of pulses and their integral role in food security and nutrition. All of these elements are key in the UN’s work on their 2030 Agenda for Sustainable Development, which was adopted on Dec. 30, 2015.

Pulse crops are grain legumes, which include chickpeas, lentils, dry beans and dry peas, and account for 5.7 million acres of agricultural land in Canada. On a global scale, Canada exports 35 per cent of the world’s pulses and is the largest exporter of peas and lentils.

“Their nutritional density,

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inexpensiveness, accessibility and ease of cooking make them an almost indispensable staple all around the globe,” Wasan said.

For students who are looking to save money, try new recipes or keep their health in mind, moving to a lentil-based diet accomplishes all three of these goals while also contributing to the UN’s sustainable development goals.

Wasan said Saskatchewan is a world leader when it comes to pulses, from production to the world-class research being done in the College of Pharmacy and Nutrition and the College of Agriculture and Bioresources. Moreover, the province produces 90 per cent of the country's pulse exports.

From the College of Pharmacy and Nutrition, Carol Henry and Susan Whiting have been studying the consumption of pulses in communities in Ethiopia and Bangladesh. High in protein and nutrients, pulses can be used as a substitute when meat is either unavailable or unaffordable in these communities. From an agricultural standpoint, pulses typi-

cally require less fertilizer than other crops and are often used in crop rotations.

While Henry and Whiting’s research may seem a world away from the U of S, their findings remain relevant to student life in Saskatoon. Wasan said the benefit of studying global health is that it can be applied everywhere.

“When you do global health research, people tend to forget that global health is everybody.

It’s not just people in the developing world or overseas,” he said.

When tackling issues of global health, Wasan said that pulses will be integral in combatting diabetes, heart disease, obesity and other non-communicable diseases that are issues worldwide and also affect U of S students.

“When we think of global health diseases, we think about infectious disease, malaria, tuberculosis, leishmaniasis and so on, as being the diseases of the world, but the reality is that it’s these non-communicable diseases that are actually ravaging the world and it’s leading to a real reduction in the qualwww.thesheaf.com

ity of life, people’s standard of living and their life expectancy,” Wasan said.

Choosing to incorporate pulses into one’s diet can also be born out of their affordability, which may make them appealing to a cash-strapped student. When compared to other foods, Wasan said the nutrient density of pulses makes them an affordable option to other protein sources.

“Food costs are out of control. As you know, it’s getting more and more expensive to buy beef, to buy fish, to buy other food products ... Pulses are very, very cheap to manufacture,” Wasan said.

While the International Year of the Pulses is working towards raising awareness of pulses as a viable food option, Wasan said that recent increases in the quality of their taste and texture have made pulses more attractive as a staple in Canadian diets.

“You can have a meatless taco and still have the taste of a real taco without losing not only the nutritional aspect you get from meat, but also the taste.”

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SPORTS

Eating your way to a better performance AUSTIN ARVAY Sports Editor

For student-athletes, juggling school and sports can be hard enough. On top of that, finding time to eat a balanced diet and supplying your body with the proper nutrients can be a whole new ball game.

Regardless of your level of physical activity, everyone should try and eat healthy and get as many of the four main food groups as possible.

Although Huskie athletes are training up to five times weekly and playing highly competitive games twice a week, their diets aren’t too out of the ordinary.

University of Saskatchewan nutrition professor Gordon Zello says that following the Canadian Food Guide is the healthiest choice for everyone, including athletes.

“Following Canada’s Food Guide is a good idea, that’s a really good place to start. By following that, you’re going to get your vitamins and nutrients that an athlete requires,” Zello said. “An athlete doesn’t actually need more specific vitamins then an average person, just protein. However, when an athlete eats more calories

they actually get more protein — your protein need is dependent on your body size. Most people in Canada get much more protein than required, just by eating normally.”

Aside from the extra calorie consumption required to fuel their workouts, the only extra requirements Zello recommends is a high water intake — due to the large amount of water lost when sweating — and more iron in the diet.

Even though athletes can get their high calorie intake from other sources like cheeseburgers and poutine, Zello says establishing good eating habits now will pay off in the long run.

“One of the problems with elite athletes is they need a lot of calories and you tend to

only eat foods that will give you lots of calories, like Gatorade or McDonald’s. This predisposes you to bad eating habits once you stop being an athlete. Some athletes become a little chunky after they finish their sports career, which could be [because] they never learned how to eat right,” Zello said.

While protein shakes and meal replacements are a popular fad today, Zello says there are no health risks by having such a high protein intake — but there are also not many benefits to be gained. The protein powders and supplements are “unnecessary and expensive” if you just eat healthy and regularly throughout the day.

Zello says meal replacement

beverages are much more efficient, especially when an athlete needs to consume so many calories.

“It’s often hard for an athlete to consume 4,000 or 5,000 calories a day. It’s hard to eat that much food, especially healthy food. So if you can take a nutrition drink that has your carbs, fats, vitamins and minerals that’s perfectly fine, but it might cost a bit. It’s a better alternative than eating hamburgers and french fries,” he said.

Zello and Phil Chilibeck, a fellow university professor in the College of Kinesiology, have been studying local crops grown in Saskatchewan in the hope that they can become the new pregame go-to food for athletes.

Photo Illustration by Jeremy Britz / Graphics Editor

“We study pulse crops — lentils, beans and chickpeas — we’ve been looking at them as kind of a super food for athletes because they’re low in fat and have a low Glycemic Index, which means they don’t raise your blood sugar. These pulse crops balance your blood sugar and maintain your stores.”

Zello and Chilibeck’s research involved four Huskie soccer players, and they tested to see if the pulse crops would help maintain energy levels for longer periods of time.

The studies have “shown eating pulses before an activity is just as good as eating your typical high-carbohydrate meals that athletes like — we’ve shown that pulses work just as well. We fed them pulses two hours before the game and then studied if they could maintain their level of physical activity longer. By providing them lentils, for example, we hope they can perform at the same level for longer,” Zello said.

This isn’t just important for athletes, but for everyone. Try eating pulse crops before going to the gym, a recreational sport or an intense shopping trip, and your energy levels should stay higher for longer.

Between that and following Canada’s Food Guide, you’re putting yourself in the best shape possible.

Concussion raises questions about football safety AUSTIN ARVAY Sports Editor

When the movie Concussion hit theatres on Dec. 25, 2015, it raised an important question: is the risk of playing football worth the reward?

Will Smith stars in the lead role of Bennet Omalu, a Nigerian pathologist who finds himself in Pittsburgh performing autopsies on ex-NFL players. It is Omalu who first makes the grizzly discovery of what he calls Chronic Traumatic Encephalopathy — or more commonly known as CTE. This long-term brain injury is a progressive degenerative disease and is caused by repetitive brain trauma, including sub-concussive hits that do not cause immediate symptoms. Omalu concludes this is what killed former NFL stars Mike Webster, Terry Long, Justin Strzelczyk,

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Andre Waters, Dave Duerson and Junior Seau.

Concussion portrays CTE as a complicated disease, but shows players slowly losing their grip on reality and going mad. They hear voices in their head, along with confusion, aggression and depression, and begin abusing drugs as a way to make the pain stop.

The problem with CTE is that it is undetectable until after death and there is no cure for the early symptoms.

The effects of CTE are also expected to have taken the lives of former NHL enforcers Wade Belak, Derek Boogard, Rick Rypien, Steve Montador and Bob Probert. As the list of casualties continues to grow, we still know surprisingly little about the disease.

The producers are encouraging NFL players to see the movie, going as far as allowing free admission to anyone part of the National Football League's Players Association.

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While Concussion certainly won’t deter any current athletes, parents will undoubtedly think about Omalu’s findings and quite possibly not allow their kids to play football.

Concussion states that it takes only 60 G’s of force on your body to cause a concussion, while the average NFL hit is 100 G’s of force. Multiply that force by the tens of thousands of hits that linemen, running backs and linebackers will face in their career and you’re looking at a severely damaged brain when all is said and done. New York Jets Pro Bowl cornerback

Jeremy Britz / Graphics Editor

Darrelle Revis told USA Today Sports that the film “hit home pretty hard.”

Don’t get me wrong; I’m a sports junkie who loves football. I watch and follow football on Sunday as religiously as people go to church, but even I was stunned by the statistics in the movie. One that stood out was this: 28 per cent of all NFL players will suffer from CTE at some point in their lives. Almost one third of all NFL players will endure a brain injury they can’t fix and many will lose their lives.

Following the discovery of CTE — a notion the NFL rejected for a number of years — steps have been put in place to try and make the game safer for its players. A new protocol forces players who are exhibiting any signs of a concussion to exit the game and immediately be tested. This protocol is now in the NHL and NFL, while both leagues

have also introduced stiffer penalties and punishments for hits targeting the head of an opponent.

While Canadian Interuniversity Sport is obviously not the NFL, the potential for brain injuries remains the same. Student-athletes must consider the harm they are doing to their brains, as they work towards a degree. All of them are capable of getting an education and will likely not continue football after the university level, so it begs the question: is playing football worth the risk?

For many, including myself, the answer is absolutely. The memories and feelings associated with playing football and being part of a team is what drives people to play the game for so long. But as information increases and brain injuries become more common, don’t be surprised if the answer eventually becomes no. january 14, 2016

SPORTS CANADA WEST STANDINGS

UPCOMING GAMES

WOMEN’S HOCKEY:

W-OTW-OTL-L Alberta 11-6-0-1 Saskatchewan 8-5-3-2 UBC 8-6-2-2 Regina 7-7-3-1 Manitoba 9-8-0-1 Mount Royal 7-8-2-1 Lethbridge 6-9-2-1 Calgary 3-10-1-4

Women’s hockey: MEN’S HOCKEY: • Jan. 15 at Calgary Dinos @ 8:00 p.m.

W-L-T Saskatchewan 15-3 • Jan. 16 at Calgary Dinos @ 7:00 p.m.

Alberta 12-5-1 Mount Royal 11-5-2 Men’s hockey: Manitoba 9-7-2 Jan. 15 vs. Calgary Dinos @ 7:00 p.m.

UBC 8-7-3 Jan. 16 vs. Calgary Dinos @ 7:00 p.m.

Calgary 7-8-3 Lethbridge 6-11-1 Men’s volleyball: Regina

4-14 • Jan. 15 at Thompson Rivers Wolfpack @ 9:45 p.m.

WOMEN’S VOLLEYBALL: W-L-T Trinity Western 13-1 UBC Okanagan 13-1 Alberta 13-1 UBC 11-1 Saskatchewan 6-8 Thompson Rivers 6-8 Mount Royal 6-8 Calgary 6-8 Brandon 5-9 MacEwan 4-10 Winnipeg 4-10 Manitoba 2-12 Regina 1-13

MEN’S VOLLEYBALL: W-T-L Alberta 14-0 Manitoba 12-2 Calgary 11-3 Winnipeg 9-5 Trinity Western 8-6 UBC 8-4 Saskatchewan 7-7 Mount Royal 7-7 Brandon 5-9 Thompson Rivers 4-10 UBC Okanagan 3-11 Regina 1-13 MacEwan 1-13

WOMEN’S BASKETBALL:

W-L Saskatchewan 10-0 Regina 9-1 Alberta 8-1 Calgary 7-4 Brandon 5-3 Victoria 5-5 UBC 4-6 Trinity Western 3-7 Winnipeg 2-8 Lethbridge 0-8 Manitoba 0-10

MEN’S BASKETBALL:

W-L UBC 8-2 Lethbridge 5-1 Calgary 8-3 Manitoba 7-3 Regina 6-3 Victoria 6-4 Winnipeg 5-5 Alberta 4-5 Saskatchewan 3-7 Brandon 0-8 Trinity Western 0-9

- Home Game

• Jan. 16 at Thompson Rivers Wolfpack @ 8:45 p.m.

Women’s volleyball: • Jan. 15 at Thompson Rivers Wolfpack @ 8:00 p.m.

• Jan. 16 at Thompson Rivers Wolfpack @ 7:00 p.m.

Men’s basketball: Jan. 15 vs. Lethbridge Pronghorns @ 8:00 p.m.

Jan. 16 vs. Lethbridge Pronghorns @ 8:00 p.m.

Women’s basketball: Jan. 15 vs. Lethbridge Pronghorns @ 6:15 p.m.

Jan. 16 vs. Lethbridge Pronghorns @ 6:15 p.m.

2016 Lectures Jan. 25

“Deceived and Seized: A Panel on the Realities of Human Trafficking” Panelists: Prof: Carin Holroyd, Political Studies, U of S, Haidah Amirzadeh, Lawyer, and a representative of the police community.

A joint event with Usask Level, formerly Canadian Lawyers Abroad 12pm, Room 150, College of Law, University of Saskatchewan

Feb. 1

WOMEN’S WRESTLING: THIS WEEK: #2 Last week: #3

Wunusweh Lecture in Aboriginal Law: Truth, Reconciliation, and Legal Education: The TRC Syllabus and Indigenous Laws Panelists: Gillian Calder, University of Victoria, Karen Drake, Lakehead University, and Aimée Craft, University of Manitoba 12pm, Room 150, College of Law, University of Saskatchewan

Feb. 3

“Does Dialogue Theory Justify Judicial Review?”

The Honourable Mr. Justice Russell Brown, Supreme Court of Canada 1pm, Room 150, College of Law, University of Saskatchewan

MEN’S HOCKEY: THIS WEEK: #3 Last week: #4

Feb. 26

Law Foundation of Saskatchewan Lecture: “Human Rights and Disability Law” Panelists: Sonja Kerr, Cuddy Law Firm and Anne-Marie Cotter, Law Foundation of Saskatchewan H. Robert Arscott Chair 11am, Room 150, College of Law, University of Saskatchewan

CIS TOP 10 RANKINGS WOMEN’S BASKETBALL: THIS WEEK: #1 Last week: #1

WOMEN’S HOCKEY: THIS WEEK: #6 Last week: #7

Feb. 29

MEN’S WRESTLING: THIS WEEK: #6 Last week: #6

March 2 “A Conversation with Justice Abella”

MEN’S VOLLEYBALL: THIS WEEK: #9 Last week: #8 MEN’S TRACK AND FIELD: THIS WEEK: #10 Last week: not ranked

*This event is part of a larger one day conference. Contact katie.riley@usask.ca for details.

Estey Lecture in Business Law: “The End of Internationalism?”

Professor Cally Jordan, Estey Chair in Business Law, U of S 12pm, Room 150, College of Law, University of Saskatchewan The Honourable Justice Rosalie Silberman Abella, Supreme Court of Canada A joint event with Pro Bono Students Canada 7pm, Room 150, College of Law, University of Saskatchewan

March 7 “Lawfulness of the Marriage Decisions” Kendall Thomas, Nash Professor of Law, Columbia University 12pm, Room 150, College of Law, University of Saskatchewan

All lectures are free and open to the public.

For more information visit law.usask.ca and click “Guest Speakers.”

Check out youtube.com/CollegeOfLawUsask for videos of past lectures. *Speakers and dates subject to change

january 14, 2016

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SPORTS

Huskies play for the win and a cure

AUSTIN ARVAY Sports Editor

Photos by Katherine Fedoroff

In their eighth annual Play For The Cure night, the women’s hockey team defeated the University of Lethbridge Pronghorns by a score of 4–2, while also raising money for two cancer foundations.

Ditching their traditional green and white digs, the Huskies donned slick, custom orange and black jerseys for the special occasion. The orange represented Acute Myeloid Leukemia, while the black paid tribute to the late Huskie hockey player Cody Smuk.

Using a distinct speed advantage, the Huskies were able to control the flow of the game and outshoot the Pronghorns 34–26. Some timely saves from netminder Cassidy Hendricks had the Dogs in good shape for a huge three points in the standings. Fifth-year defenceman Julia Flinton led the way with three assists and five shots on goal, and she also dominated in the defensive end.

Head coach Steve Kook was proud of his squad’s effort,

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particularly on such a special night.

“The players informed me that was our first win on a Play For The Cure night in five years.

Regardless of the outcome, our Play For The Cure night is always a good thing,” Kook said.

“One of the things we said as a coaching staff is ‘the best way to honour the Play For The Cure night is by playing the way you guys did,’ not the three points and getting the win, but just playing the way the team did tonight.”

Although the Huskies skated to a big win, they had an even bigger win off the ice. The team raised money by having a raffle draw and auctioning off the game-worn jerseys from every player on the team. Using that money, in addition to donations, the team will be donating a few hundred dollars to both KidSport in honour of Smuk and Andrea Dipple’s “Dollars for Dipples” fundraising campaign as she battles leukemia.

Flinton, an assistant captain for the Huskies, recognized the magnitude of the contributions the team is able to make off the ice.

“There’s so much more to life than hockey, and that was realized earlier this year when we

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lost Cody. Just to be able to play but Hendricks stuck out her left for him and keep his memory pad and made the best save out alive — we need to acknowl- of her 24 in the game. edge there are greater battles Just 1:45 after the opening going on and anything that goal, Kori Herner found herself we can do in our lives to make in the right place at the right that easier is really important,” time as Flinton’s hard point Flinton said. shot snuck through the ProngOut of achorns’ goaltion since Nov. tender. Herner 28, 2015, the was in perfect Dogs showed position to find little signs of the loose puck rust, lighting and bury it for the lamp twice her fourth goal in the first 12 of the season. minutes of the Saskatchewan game.

With took a 2–1 lead the top ranked into the interpowerplay in mission. the country The speedy at work in the line consisting first period, of Marley ErLeah Bohlken vine, Lauren ripped a point Zary and Kaitshot past the lin Willoughby screened goalie caused fits for to give the HusLethbridge all — Julia Flinton, kies a 1–0 lead. game, as they assistant captain The Huskies dominated powerplay enpuck possestered the contest operating at sion every time they stepped 29 per cent, and ended up 2–7 on the ice. They finally broke in the game. through late in the second periLethbridge had an excellent od, when Zary made a beautiful chance to even the game when feed on a two-on-one and ErKirsten Reeves found herself on vine tapped it in to restore the a breakaway and tried to deke, Huskies’ two-goal lead. This

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There’s so much more to life than hockey... We need to acknowledge there are greater battles going on and anything that we can do in our lives to make that easier is really important.”

was the game-winning goal, as the Pronghorns got one back late before Willoughby iced it with an empty-netter.

Kook knows utilizing their speed is an important element of the team’s winning formula.

“We’re a fast team and we need to play that way, and I thought we did tonight. We put a lot of pressure on their defenceman and their goaltender thanks to our group speed,” Kook said.

Although they hadn’t played a competitive game in 40 days, Flinton thought the team did an excellent job of staying in shape over the break and didn’t let any rust affect them.

“Our preparation beforehand was key, and staying fit over break. Our break was perfect, it was only 10 days,” Flinton said.

“It gives you enough time to go home and relax and maybe let go of some things that didn’t go your way in the first half, but also it keeps you motivated to get back to work.”

After they completed the weekend sweep the following night, the Huskies found themselves second in the conference with an 8–5–3–2 record. They are back in action on Jan. 15 and 16, on the road to take on the Calgary Dinos. january 14, 2016

CULTURE

Pampushky for all! An introduction to Ukrainian cuisine BRIDGET MORRISON If you know Saskatchewan history, you know that Ukrainians were a key part — and still are. The president of the University of Saskatchewan Ukrainian Students’ Association, Connor Moen, has lots to share about Ukrainian cuisine and culture in Saskatoon and on campus.

On Jan. 7, Ukrainians celebrated their Christmas. Moen shared his expertise on typical Ukrainian cuisine during this time of year, when the majority of specialty Ukrainian food is eaten. There are 12 classic dishes enjoyed on Ukrainian Christmas Eve, which symbol-

ize the 12 apostles.

The first dish is kutia, which Moen described as the most important dish for that holiday.

Kutia is wheat berries stewed with honey and poppy seeds.

Depending on a family’s preference, dried fruits and nuts may be added.

The second course is one of the most typical Ukrainian dishes, borscht, which is beet soup — no doubt a familiar dish to many U of S students. A third dish is kolach, a circular bread that is much like brioche, but richer.

Other foods in a typical Ukrainian holiday celebration include salads, pierogies, a bean dish, cabbage rolls — or holubtsi

Kayle Neis USUSA president Connor Moen is always up for a Ukrainian treat.

january 14, 2016

— pickled herrings and crepes, called nalysnyky.

Dessert comes last. Most traditional Orthodox Ukrainians will have just one dessert for Ukrainian Christmas Eve, known as yzar — stewed fruits.

Some other popular Ukrainian desserts are medivnyk, or honey cakes, makivnyk, a poppy seed roll and pampushky, or donuts.

Who doesn’t love a pampushky?

Another important aspect of any Ukrainian meal is the accompanying beverage. Moen said his favorite drink for a typical Ukrainian meal in Saskatchewan would be a Lvivske beer — a lager from Lviv, Ukraine.

No cafeterias on campus sell Ukrainian food exclusively. However, on occasion, St. Thomas More’s Choices buffet will offer dishes such as pierogies and sautéed cabbage, and the Marquis Hall buffet frequently offers borscht.

Don’t worry, though. There is a way to get your daily fix of Ukrainian food as a U of S student — make it yourself!

Most Ukrainian dishes are time consuming to make, but the difficulty level is low. So round up some friends, pour some Lvivske and Google

how to make some traditional Ukrainian dishes.

If you don’t feel up to the challenge of making your own food, though, Moen shared the best spots in Saskatoon to enjoy Ukrainian food.

“All Saints and Holy Trinity Cathedral. The Ukrainian churches easily make the best pierogies in the city. Both of these churches put on all-youcan-eat pierogi suppers — and I do mean all-you-can-eat. My record is 53,” Moen said.

The meal costs between $12 and $14, depending on the church. Plus, the pierogies come with all the essential delicious toppings.

“They come with fried onions, mushroom sauce and sour cream. It is seriously good,” Moen said.

Naturally, as a Ukrainian cuisine connoisseur, Moen has his own personal favorite type of pierogi, which might be a good place to start if you’re a pierogi virgin looking for some expert advice.

“Sour cherry, no question.

Fruit filled varenyky — pierogies — are tragically underrated,” Moen said.

Unfortunately, according to Moen, there isn’t a stand-out

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Ukrainian restaurant in the city, even though citizens of Ukrainian descent comprise over 13 per cent of the population of Saskatchewan. He hopes that one day soon there will be, so we can all enjoy the delicious cuisine from Ukraine whenever we want it.

For now, any student at the U of S can at least become a member of the USUSA. The USUSA holds annual events for the general student population such as Easter egg workshops, political rallies and gatherings to discuss the social and political happenings in Ukraine. The USUSA is a great way to become more engaged in student life here on campus and to learn more about Ukrainian culture within the university community and the broader Saskatoon community.

The USUSA might also be a good way to get more insider tips on recipes for your favorite Ukrainian dishes, because once you find a favourite, it’s impossible to resist!

As Ukrainians say before a meal, smachnoho — good eating!

For further information on pierogi suppers or the USUSA, find them on Facebook.

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FEATURE “You’re fueling your body, so you want to do it with good food.”

This Curry Carrot Soup is perfect for warming your soul on a cold winter day.

Healthy cooking with full-time medical student, part-time chef

CAITLIN TAYLOR

Photo Editor

Photos by Caitlin Taylor / Photo Editor

Kristian’s decision to eat healthier foods has grown into a passion for wholesome, vegetarian meals.

For Kristian Hundseth, healthy eating was not always a habit. Five years ago, the second-year University of Saskatchewan medical student made the decision to change his lifestyle for the better. He started exercising, taught himself how to cook healthy meals and has

lost more than 80 pounds in the process — and kept it off.

This summer he made the move to vegetarianism and he isn’t looking back.

While some might think the workload of medical school leaves one with little time to shop and cook healthy meals,

Kristian doesn’t see it that way.

He sees cooking as a stress reliever, something he enjoys during study breaks. On a sunny Saturday afternoon, Kristian worked his magic in the kitchen, creating a three-course vegan meal that will leave your mouth watering.

After simmering the curry, carrots and onions, an immersion blender is used to amalgamate these distinct flavours.

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Homemade chipotle mayonnaise seeps into a ciabatta bun from Nester’s Bakery.

january 14, 2016

FEATURE

The Black Bean Torta is a synthesis of chipotle, avocado, black beans and heaven.

“I think the biggest thing when trying to eat healthier is cooking for yourself.

It is such an important life skill, too.”

There is nothing as silky smooth as Silken Tofu Chocolate Mousse.

“When I first started, I couldn’t cook anything. I’d burn half my stuff and it didn’t look anything like the picture. But if you just keep doing it, eventually you get to the point where it’s not that hard anymore.”

Kristian has honed his chef skills and takes joy in planning, preparing and cooking his own meals.

Blended silken tofu and melted Bernard Callebaut chocolate fuse in this vegan mousse.

Curry powder adds a kick to carrot soup.

january 14, 2016

Follow Kristian on Instagram for more meals and inspiration at @CookingwithKristian. To view the recipes he used, go to foodnetwork.com/recipes/rachael-ray/curried-carrot-soup-recipe.html and gourmantineblog.com/silken-tofu-chocolate-mousse-is-itreal/ or see Thug Kitchen by Matt Holloway and Michelle Davis.

Thug Kitchen is Kristian’s go-to guide for vegan meals with attitude.

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CULTURE

14 15 16 17 18 19 20

upcoming events

A beginner’s guide to dietary needs: U of S edition

• Savage Henry with The Sickos at Vangelis • Show Me The Road at the Capitol Music Club • Madchild at O’Brians

Thursday

friday

saturday

sunday

• Belle Plaine and Blake Berglund at The Underground Cafe • Big Stuff with Carla Carignan and Heidi Munro at The Bassment • Malanka at TCU Place

Photo Illustration by Jeremy Britz / Graphics Editor

• The Fuss EP release with Pony at Amigos

Culture Editor

• Community of Solitude at the Broadway Theatre • Mock Wedding 2016 at Prairieland Park • Not Your Average Bridal Show at Prairie Sun Brewery

• Last day of Aiden Flynn Lost His Brother So He Made Another at The Refinery Arts and Spirit Centre • Myles and the Blanks at The Yard & Flagon Pub • Ness Creek auditions at the Capitol Music Club • TiP Community Stage with Shayna Stock at The Woods Alehouse

• First day of mini marketing workshops at Women Entrepreneurs of Saskatchewan Inc.

monday

• Devin Cuddy and open mic with Chad Reynolds at the Capitol Music Club • Sleep for Dreaming at Buds on Broadway

tuesday

• Gorgeous Blue Dogs at Buds on Broadway • The USSU’s Undergraduate Project Symposium in the Place Riel North Concourse

wednesday

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CHELSEA POWRIE

• Blue Rodeo with Terra Lightfoot at TCU Place

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In this day and age, having a dietary preference is not unusual — in fact, it's almost expected.

Gluten-free, vegan, halal and other such nutritional lifestyle words are tossed about on a daily basis. Most students have friends who identify with these words, but what do they actually mean? Look no further than this handy guide.

GLUTEN-FREE Gluten-free diets have traditionally been the go-to food plan for people with Celiac disease, a chronic condition that causes a person to have difficulty digesting nutrients. The small intestines of Celiac patients react poorly to gluten, the protein found in wheat, barley and rye — present in many common foods like bread, pasta or beer — which holds the other molecules together. Within the last decade, however, gluten-free diets have exploded into widespread popularity, with many people identifying as being “gluten-intolerant” or experiencing “non-Celiac gluten sensitivity.”

This means the diet is found so frequently that gluten-free options are commonplace on grocery store shelves and restaurant menus. If you have a gluten-free buddy, don't despair — there's plenty you can both enjoy. On-campus options at the University of Saskatchewan include Starbucks for sweet treats baked gluten-free, Choices in St. Thomas More College for soups and sandwiches and Louis' Pub for a shared sangria.

HALAL Halal, the Arabic word for

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“permissible,” refers to a food that is accepted for consumption according to the Qur’an, the holy book of Islam. It's the opposite of haram — “forbidden” — and there are extensive lists available of food ingredients that fall under each category. The most important haram items to avoid are pork and pork products, meat that was slaughtered without the practice of zabiha — a blessing and ritual method of death — and alcohol.

Trickier to avoid sometimes are animal products you don't expect, like gelatin, that show up in the ingredients of many foods, or microbial enzymes called rennet that are sourced from the stomachs of herd animals and used in the manufacture of cheese.

On campus, check out Marquis Hall for a meal with lots of options for halal eaters — the pure variety of cuisine combined with knowledgeable and conscientious staff means there's something for everyone.

For a snack and a drink after class, try Tim Hortons for a tea and many food options with detailed ingredient information available online.

KOSHER Similar to halal, kosher is the Hebrew word used for acceptable food for practicing Jewish people. Pork is forbidden, as is any animal product derived from an animal not killed by a shochet, an official ritual slaughterer. Dairy products derived from non-kosher animals are forbidden, and any dairy products may not be enjoyed at the same time as a meat product — kosher followers wait a period of hours between consumption of dairy and meat.

In contrast to halal, some kosher followers may consume alcohol, though there are ranges of interpretation of how much, when and what kind.

Kosher wine exists, but follows

strict fermentation processes and breeding practices for the grapes. Also, some kosher followers do not find gelatin inadmissible, another difference between these two practices.

Overall, on campus locations which work well for halal students will likely work for kosher students as well.

VEGETARIAN Vegetarianism is straightforward — no meat. Some vegetarians choose to adopt a policy of avoiding certain animal by-products as well, and others modify the practice to pescetarianism, which means they abstain from meat but not fish.

The amount of personal interpretation in a vegetarian diet can make it difficult to define all-encompassing criteria. One thing is certain, though — your vegetarian friend isn't going to want to join you after class for a juicy hamburger.

Try heading to Louis' Loft for a pressed juice from Thrive Juice Co. instead to satisfy your snack craving. Check out Lower Place Riel’s Extreme Pita for customizable salads and wraps to suit every need or try Harvey’s take on a vegetarian burger.

VEGAN Vegans take vegetarianism to the next level by abstaining from all animal products and by-products, which means no dairy or eggs. Luckily, it's often easy to modify a vegetarian food option on a menu to make it vegan by removing cheese, for example, or by asking for a noncream-based salad dressing or pasta sauce.

On campus, head to Starbucks and make that latte vegan with soy milk or check out Louis’ Loft for soy and almond milk options. Try one of the brothbased soups at Marquis Hall or ask about the specific options for vegan students at the STM Choices buffet. january 14, 2016

CULTURE

Louis’ kitchen has its plate full serving students EMILY KLATT Staff Writer

You may think that you know Louis’ Pub, but the University of Saskatchewan campus bar is worth a closer look at what’s behind the scenes.

In addition to selling refreshing beverages, Louis’ also offers up a carefully planned range of delicious food items for hungry students.

Louis’ kitchen has recently extended its operating hours until closing time, allowing for more opportunities to

sample its menu. James Haywood, the food and beverage manager at Louis’, described the goals that Louis’ has for its restaurant component, which include having options for people from different levels of the dining-out experience.

“We try to provide food at a reasonable cost that’s new and exciting for students.

We realize that on campus there may be people that have never gone out before to eat and people that have gone out tons of times to eat. Also, people that travel, people that don’t travel, people from all over Canada, the U.S. and other nations as

Caitlin Taylor / Photo Editor Louis’ constantly updated menu offers options for every student.

well,” Haywood said.

Students at the U of S know what they like, and they aren’t afraid to ask for it. Haywood pointed out two items that are by far the most popular at the iconic campus hangout.

“Our poutines and our burgers crush it. Our burgers are made in-house, so they’re fresh, they’re delicious [and] they’re well-priced,” Haywood said. “Our poutines — again, you get a mountain of food for a very good price.”

Although Louis’ is known for these classic items, this doesn’t stop them from updating their menu to keep it current. Regular changes are made with the addition of new menu items and reevaluation of older items that may no longer be popular.

“We look at food trends, what’s up-and-coming, what’s popular and we also test [new items] through a blue plate special on a daily basis,” Haywood said.

Successful blue plate items sometimes find a place on the regular menu. The two newest options that passed

this testing process are now available every day, and they demonstrate the variety of cuisine students can find at Louis’.

“We added a new item that we’d tried in November, and it’s more of a vegan item with Saskatchewan lentils and sweet potatoes, in kind of a burrito,” Haywood said.

They have also added a steak sandwich special, previously only discounted on Tuesdays, that received high demand.

“We’ve decided it was just so popular that we’re going to put it back on the menu and have it as an everyday feature.”

Additionally, Louis’ is expanding its culinary expertise to include recipes from all over the globe.

“On Tuesdays, we’re having [something called] ‘Tour the World.’ We have a lot of international students working for us in our kitchen — we’re able to engage with them and some food that they like to create and eat, and introduce some of their flair to our customers,” Haywood said.

With such a diverse population at the U of S, Louis’ knows it needs to cater to a wide variety of dietary needs.

“Our kitchen has a policy that we just don’t say no to anyone. We try the best that we can to accommodate people. We have gluten-free pizza crust. We have lots of vegan items and lots of vegetarian items,” Haywood said. “We have things in house that we can give to people and make sure that they’re happy.”

Even as the food and beverage manager — who tries everything on the menu — Haywood has his own favourite meal to eat at Louis’.

“Our burgers. I try to eat healthy as much as I can but when I have a weak moment, I go to our Smokin’ Louis’ Burger. It’s just fantastic,” Haywood said.

Louis’ has something for everyone, and they are always changing it up. Even if you think you’ve seen everything they have to offer, there is probably something new to discover. Visit to chow down on a classic or to find a whole new favorite meal!

Interruption to winter

4 venues X 3 days

Venue 04 Venue 03 Venue 02 Venue 01

Broadwaytheatre.ca Broadway Theatre The Refinery The Bassment Louis’

january 14, 2016

Thursday January 21

Friday January 22

Saturday January 23

Emily Wells Whitehorse

Good Lovelies Harpoonist & the Axe Murderer

Andy Shauf The Dears

Steph Cameron Dave Bidini

Jonathan Goldstein

Tickets on sale now!

JP Hoe Old Man Luedecke

Alex Cuba

the Broadway theatre & regina folk festival

Scott Thompson (from Kids in the Hall)

Fred Penner Department Heads The Wet Secrets

(from CBC’s Wiretap)

Presented By

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CULTURE

Lettuce begin: An evening of fun for two CÉLINE GRIMARD Are you ever stuck for a date idea with a grumbling stomach and an ever-shrinking student budget?

Here is your step-by-step guide to creating a special evening for two without ever leaving the house. Get

creative and use your own variant recipes, but this will get things started!

Begin with a clean cooking area — nothing kills the mood more than a messy countertop. Prep in-

gredients in advance to facilitate the evening. Have a playlist set to cover any awkward silences and for extra fun, add some dance tunes that the two of you can groove to between courses.

STEP ONE: THE OVERTURE

STEP THREE: THE STAR OF THE SHOW

An easy, classic appetizer like these mini filo red pepper jelly pastries can be just the fix a student needs at the end of a long day!

By this time in the evening, you are most likely all cooked out. Make this impressive Nutella semifreddo dessert ahead of time. This recipe is from buzzfeed.com.

Ingredients: 1 package of cream cheese (softened to room temperature) 1 jar of red pepper jelly (or preferred other jelly) 1 package of frozen mini filo pastry shells Directions: Preheat oven to 350 degrees. Place the pastry shells on a parchment-lined baking sheet and bake for roughly 10 minutes. Remove, allow to cool for five minutes, then add a substantial layer of cream cheese and top with jelly.

Et voilà! Your date will love not only the taste but the presentation as well.

STEP TWO: THE MAIN EVENT Continue to impress your date with a simple and fun spinach and pasta dish that looks and tastes more advanced than it is. Before tackling the main course, open a bottle of red wine and enjoy a glass while cooking together — try tasty but affordable Apothic Red. This recipe is from budgetbytes.com.

Ingredients: 8 oz. mushrooms One 14 oz. can artichoke hearts 4 cloves garlic 1 medium yellow onion 5 cups vegetable broth 2 tbsp olive oil 12 oz. fettuccine 1 tsp dried oregano ½ tsp dried thyme Freshly cracked pepper (15-20 cranks) 4 oz. frozen cut spinach

Ingredients: 4 large eggs ¼ cup granulated sugar ¾ cups Nutella 1 cup heavy whipping cream, plus more for serving Directions: Line a loaf pan with plastic wrap, leaving an overhanging edge on all sides.

In a large bowl, whip eggs until frothy — about two minutes. Then, slowly add the sugar while beating the eggs on high speed until the mixture triples in volume, about five to seven minutes. Add the Nutella and mix on low for about 15 minutes. Scrape down the sides of the bowl. You will notice the eggs have lost a lot of volume since the addition of the Nutella — that’s normal.

In a separate bowl, whip the cream with clean beaters to create medium-sized peaks.

Pour into the Nutella mixture, whisk and pour into the prepared loaf pan. Freeze for a minimum of eight hours.

When ready to serve, remove the dessert from the pan and slice thickly. Top with chopped nuts or fresh whipped cream as desired.

STEP FOUR: THE ENCORE Pair dessert with an Amarula Brown Elephant cocktail and there’s no telling what your evening will bring.

Mix equal parts regular milk and Coke over ice. Add in Amarula liqueur to taste and stir.

Before moving on to other evening activities, it is highly advised to make sure your stove is turned off. The dishes, however, can wait. Bon appétit!

Directions: Split the tasks of slicing the mushrooms, onions, garlic and artichoke hearts. Place these vegetables in a large pot with the broth and olive oil. Break the fettucine in half and add to a pot with oregano, thyme and black pepper. Make sure all ingredients are covered with the broth, then cover the pot and bring to a rolling boil over high heat. Stir and reduce the heat to simmer for 10-15 minutes or until liquid is mostly absorbed, making sure to stir throughout. Once the pasta is cooked, add the spinach and stir to break up the clumps. Serve hot.

Ashley Britz

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january 14, 2016

OPINIONS

The Sheaf guide to cheap campus eats EMILY KLATT Staff Writer

Food is an important part of any student’s life, but for students looking to eat affordably at the University of Saskatchewan, options may seem limited. Luckily, if you’re willing to get creative then it’s possible to both fill your stomach with eats and your wallet with savings.

Through some intense — and delicious — investigating, I discovered several U of S lunch options that all cost approximately $5 or less.

I’ve provided the top 10 cheap eats on the U of S campus, ranked from worst to best.

10. Hotdogs from Mac’s Convenience Store: the very bottom of the barrel when it comes to campus food — even referring to them as “food” is being generous. However, if you’re super broke, it’s about the cheapest thing you can buy. Cost: two hotdogs for $3.69.

9. Microwave popcorn from the Sheaf office: before Christmas, our photo editor Caitlin Taylor left a giant box of microwave popcorn in the

newspaper office. This is basically all I ate during finals when I had two exams, three papers due and got dumped by my boyfriend, all in the same week. Thanks, Caitlin! Cost: free!

8. Half of your friend’s sandwich: if you’re lucky enough to have friends that are responsible and pack their lunches, you might be able to convince one of them to share with you. Cost: technically free, but you may owe your friend a favour at some point.

7. Free food being given out by campus clubs: if there’s one thing that university students love, it’s free food. Campus clubs will take advantage of this to get you to join their clubs. Take advantage of them by eating their free food and not joining the club. Cost: free, but quality may vary depending on the club.

6. Bagel and coffee from Tim Hortons: Tim’s continues to feed hoards of university students for surprisingly low prices. I don’t know how they do it, but it allows me to get cream cheese on my bagel and remain caffeinated enough to meet my Sheaf deadlines! Cost: $3.66 5. Smoothie from PurBlendz: located in Lower

Place Riel as part of Extreme Pita, PurBlendz actually has a pretty decent selection of smoothies. If you aren’t a fan of traditional lunch items, or are trying to stick with your New Year’s resolution of eating more produce, this one’s for you. Cost: a regular size smoothie will run you about $5.89.

4. Soup from the Arts Café: soup is the reigning champion of cheap eats. It’s warm, tasty and filling. The soup from the Arts Café isn’t anything special, but it does the trick.

It also comes with two free packets of crackers — because tomato soup demands crackers. Cost: $4.75.

3. Soup from Extreme Pita: did you know that Extreme Pita serves soup? I didn’t until very recently, and I’m fairly pleased with my discovery. For just under $5, you can get a bowl of soup and a bag of house-made pita chips with hummus or tzatziki.

Cost: $4.47.

2. Soup from Louis’ Loft: sensing a theme? I hope you like soup. The soup at Louis’ Loft is a step up from the previous soup options. The kitchen at Louis’ has recently started offering more interesting flavours, such as seafood chowder and roasted red

pepper. Grab yourself a bowl and hunker down in the sunny Loft, which is definitely the best study spot on campus.

Cost: $3.

1. Soup and a biscuit from Choices: Choices is probably the best kept secret at the U of S. Located within St. Thomas More College, Choices offers fresh and tasty homemade food. Two soups are available each day, and fresh baked biscuits come with each bowl. Vegan and gluten-free options are always offered. If I could buy entire pots of Choices’ soup to take home with me, I definitely

would. Cost: $5.

While some of these food options might be more appetizing than others, I don’t think I’m completely out to lunch when I say that eating on campus can be affordable.

At approximately $5 a meal, it’s possible to eat lunch all week for less than it would cost you to order dinner and a drink at any decent restaurant.

There’s still microwave popcorn in the Sheaf office, if anyone’s interested. Stop by if you find yourself in a crunch for lunch. There’s no need to go hungry, students. The Sheaf has got your back.

Caitlin Taylor / Photo Editor Talk about a sausage fest. Eating on campus for cheap is easy as pie.

U of S Pizza Club serves up a slice of friendship ZACH TENNENT

Opinions Editor For University of Saskatchewan students, finding a sense of belonging on campus can be difficult. As such, what better way to get to know other like minded academics than through the U of S Pizza Club?

In early October 2015, the USPC Facebook community went online. Co-founded by U of S students Dylan Cooper

Jeremy Britz / Graphics Editor

january 14, 2016

and Holden Blue, the official description of the club is “a community gathering of students and pizza.”

With a premise so simple, how is this not be built for success? While the club is rather new, in an email interview with the Sheaf, Cooper, a second-year biology major, explains that its roots trace further back.

“The inspiration came from our weekly get togethers with friends for pizza and beer at [Aroma Resto Bar],” Cooper said. “We want to put emphasis on the group being more about meeting new people on campus because that seems to be something a lot of students struggle with.”

This is an incredibly valid point and it's something the U of S should take note of.

While the USPC has no actual affiliation with the U of S, it should. University is a gruelling experience a lot of the time and there’s no doubt it’s alienating as hell. Bonding

over pizza sounds like a pretty good remedy to me.

At the time of print, the USPC Facebook page had 67 members — admittedly a number that could use improvement. However, ratifying the club as a student group through the U of S Students’ Union would still be doable — and incredibly helpful.

Being an official club on campus at the U of S is pretty heavy on the perks. Your club can get advertising from the USSU on their TVs, mailing lists, recruitment opportunities at events like Welcome Week and other forms of promotion.

By ratifying you can also rent spaces on campus to host events. When it comes to hosting events, Cooper has an idea or two up his sleeve.

“The kind of events we could put on are on-campus pizza study sessions where we get people of all sorts of academic backgrounds to

congregate over pizza and help each other with their studies,” Cooper said.

Sweetening the ratification deal even further, U of S student groups can apply for USSU funding. This is where things really get interesting.

Funding would allow the USPC to finance the kind of pizza-oriented student events that Cooper speaks of, a fact not lost on him at a time when the club’s activity is somewhat limited.

“We can be more active if we had funding,” Cooper said.

Clearly, getting the club ratified is a great idea if possible. So is it possible? In a word — maybe.

Ratification is no easy process. While the USPC is already well above the 15 person minimum membership to be considered, bank statements, a club constitution, a delegation of executive positions and a list of planned on-campus activities are re-

quired, among other steps.

Worst of all, when USSU funding is such a big motivation for ratifying a club, the $100 fee may just be too steep for some groups to manage. However, all signs would seem to suggest that the only thing standing in the way of ratification of the USPC is a little bit of elbow grease.

Lastly, while pizza and beer with friends is obviously good for the mind and soul, it should be noted that even the group’s co-founder recognizes it may not be the best thing for your waistline. But in moderation, taking part in the club’s activities can still be part of a healthy lifestyle.

“Make sure you stay active after you eat pizza, unless you want a pizza body,” Cooper said.

Ratified or not, for the time being you can find the USPC every Wednesday night at Aroma Resto Bar in the Radisson Hotel Saskatoon.

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OPINIONS

Java judgments: Comparing coffee at the U of S JACK THOMPSON With all-nighters being a staple of university culture, many students will be looking to find that perfect cup of coffee to keep them on the grind in the midst of low amounts of sleep. But with so many places to choose from — where should you start?

With this question in

mind, my friend Maggie Johnstone and I set out to taste test a cup of coffee from four of the most prominent coffee places on the University of Saskatchewan campus.

Between us, we had a decent amount of coffee knowledge, with Maggie working at Starbucks and myself being an avid coffee drinker. Equipped with this knowledge, we obtained

Michael Bergen Finding good coffee on campus is difficult but also rewarding.

coffee from Starbucks, Louis’ Loft, Mac’s Convenience Store and Tim Hortons and began taste testing.

Maggie did a blind taste test in order to remove any preconceived notions when it comes to coffee.

It’s important to note that we only tried one coffee from each place, so there may have been better or worse options on the menu that we simply didn’t order.

It is also worth mentioning that, to obtain some sort of consistency, each of the coffees had two creams and two sugars.

To start, Maggie tasted each coffee and tried to guess its source. Interestingly, the only two she got wrong were the Mac’s and Louis’ Loft coffees, which she had confused for each other.

After this, we set to ranking the coffees from best to worst in overall taste. Maggie rated the Louis’ Loft mild coffee as the worst — describing it as “sawdust tea.” This feeling was mutual between us, as I also ranked it as the worst due to its overall lack of flavour.

We both ranked the Starbucks coffee third. Despite the reputation this coffee

giant carries, the Pike Place blend just simply didn’t deliver.

As we looked to our top two coffees, our rankings began to deviate. From Tim Hortons, we had the classic double-double and from Mac’s we comparably had the house blend with two cream and two sugar. While Maggie rated Mac’s at the top, I had to go with the classic double-double as my personal favourite.

Though Maggie and I gave it the lowest ranking by a large margin, Louis’ Loft’s mild coffee is redeemed a little by the fact that the Loft also has the ability to sell alcohol, an attribute none of the other places have going for them. If you don’t enjoy the coffee, you can easily forget the negative experience. It must also be remembered that we only tried one type of coffee and others sold there might be better.

In the case of Starbucks’ Pike Place, I believe it can be redeemed by its atmosphere of warm, overpriced drinks. In all seriousness, my favourite part of Starbucks is sitting down with a friend or book and sipping a coffee. Personally, I find the

atmosphere quite relaxing and I believe it’s the reason I continue to go there even though anything above the most basic of coffees easily costs $5 or more.

Mac’s has two advantages — not only does the coffee taste good, but you can get many other items while you’re there — perhaps removing the necessity of more trips to different stores. Another bonus is that they supply flavoured creamer, and you can mix in the cream and sugar yourself.

Then comes the coffee nearly synonymous with being Canadian — the classic Tim Hortons double-double.

Even though it’s overly sweet and almost tastes like dirt without those two creams and sugars, I still believe it to be the best coffee on campus due to it’s simplicity and the fact that if you let it sit for a couple minutes, it is by far the easiest coffee to chug so that you can get back to work on that paper you so desperately need to finish.

After all this, it seems the real question when it comes to picking the best coffee on campus is, "what do you need it for?"

Fad diets prove true to their name KEZIA FOURIE Every so often, a new diet will increase in popularity, guaranteeing varying degrees of weight loss or health benefits. Although they may sound healthy, their long term effects often are not.

For some, living a life without gluten is essential to survival.

Those who have Celiac disease cannot eat gluten, as their body treats it like something foreign when it enters the system. The small intestine is then unable to absorb nutrients properly, often leading to many other health complications.

This causes the individual in question to eliminate any products containing gluten from their diet, as this is the only treatment thus far.

Unless you are medically proven be unable to digest gluten-containing foods, gluten should be in everyone’s diet. As a high source of protein, iron and other important

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supplements, there are many reasons to eat foods that contain gluten.

A 2002 study by the Coeliac Center in Linköping, Sweden published in Alimentary Pharmacology & Therapeutics found that individuals who had been on a gluten-free diet for a number years had low nutrient levels in their bodies.

For those living with Celiac disease, nutrient levels are much more difficult to attain as their bodies cannot absorb nutrients effectively.

However, when individuals who are not gluten-sensitive or gluten-intolerant completely eliminate all things gluten from their diet, they leave themselves without some essential nutrients that the human body needs in order to operate effectively.

Many gluten-free foods such as gluten-free junk food are basically just large servings of calories with very lit-

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tle nutrient value.

Although junk food is not necessarily healthy in the first place, junk food that contains gluten is actually healthier than gluten-free junk food in regards to what benefits you receive from eating it.

An entirely different approach to dieting is offered by those who want us to reach into our distant past for

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Jeremy Britz / Graphics Editor

healthy eating patterns. The paleo diet is derived from what we assume was the diet of early humans, the hunter-gatherers — not that much is currently known and we are still learning a lot in this area.

As Loren Cordain argues in his book The Paleo Diet: Lose Weight and Get Healthy by Eating the Foods You Were Designed to Eat, humans would be best off by eating the same diet as our stone-age ancestors.

This diet is void of dairy, cereal grains, salt, refined sugars — excluding honey — starchy fruit and vegetables and nonlean animal meats. In today’s modern era, these restrictions limit the vast majority of our diet, making for extensive work when preparing meals.

What this dietary fad ignores is the scientific evidence of our recent evolution, such as the ability to digest lactose, which originated

from a mutation that occurred less than 10,000 years ago.

This mutation spread rapidly through large parts of the human population, as it offered benefits to our survival. As Marlene Zuk points out in her critique of the paleo diet, Paleofantasy, older doesn’t always mean better.

The issue with all fad diets is that they spread like memes through the population, with little thought being given. In addition, many quick-thinking salespeople could take advantage of this act to make a buck or 10.

Fad diets also depend on our gullibility and the ease with which we can be manipulated to feel guilty about our diet or body shape in order to get us to part with our hard-earned cash.

Diets almost always promise silver-bullet solutions — but we are no werewolves, and therefore a healthy dose of cautiousness and a good dose of science is useful to keep in mind when the next fad comes around. january 14, 2016

DISTRACTIONS

“

HOROSCOPES

photo of the week

campus chat

”

What’s your favourite way to eat potatoes?

Aquarius

Jan. 21 – Feb. 18

If you’re feeling particularly discouraged, consider the challenges ahead and whether or not you’ve actually got the guts to face them.

Pisces

Feb. 19 – Mar. 20

Aries

Mar. 21 – Apr. 19

Much like the moon of Saturn, the stars are aligned in your favour. Unlike Saturn, you’ll never have a ring.

Poutine.

Bojan Suzic

Quit picking at it or it’s never going to heal.

Taurus

Apr. 20 – May 20

Have you given up on your 2016 diet yet?

No time like the present.

Baked stuffed.

Troy Kangas

Caitlin Taylor

Gemini

May 21–June 20

Cancer

June 21–July 22

Good news: you have a long-lost twin!

Bad news: the two of you are dating.

Poutine.

Megan Frank

You’d better ease up with that tone because it is getting you nowhere.

Leo

July 23 – Aug. 23

You will never win an Oscar. Sorry.

French fries.

Jasmin Beninsig

Su gar and S pice advice column

Q: I really want to get healthy this year and eat some good food, but I’m addicted to eating chips and especially Code Red Mountain Dew to wash it all down. Help me! — Marco

Double baked.

Matt Gerspacher

Signing Dogs On Ice

UPCOMING EVENTS

©

A History of Hockey at University of Saskatchewan

Saturday, January 16, 2 PM

•••

SaSKatoon SyMPhony orcheStra MuSic talK

Eric Paetkau and Mark Turner discuss North of the 49th – Tanya Tagaq Tuesday, January 19, 7 PM

january 14, 20161/5/2016

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Sugar: Dieting is tough but it’s super rewarding! Whenever I’m getting tempted to break paleo, I always keep in mind — a moment on the lips, forever on the hips. Just remember that 90 per cent of a healthy mind is a healthy body.

Spice: Sounds like a party in your mouth. Why would you want to change that?

Michael P. J. Kennedy

10:23:05 AM

Virgo

Aug. 24 – Sept. 22

Libra

Sep. 23 – Oct. 22

Scorpio

Oct. 23 – Nov. 22

If someone extends an offer to you to break your legs, do not accept. Accepting may seem like a wise move, but it will only leave you hurting.

Q: I love me some drinks on the weekend, but I know this isn’t super good for me. What are some ways that I can stop drinking so much? — Carolina Sugar: If it’s hard for you to pass up a drink at bars or restaurants, divert your weekend enjoyment to different activities! If you isolate yourself from alcohol, then consuming drinks won’t be a problem. If you are finding that you need that drink to enjoy your weekend, however, you may want to take a step back and re-evaluate your choices.

Spice: Personally, the second liver transplant was a real eye opener. But if that’s too much commitment for you, I hear that angel dust is really coming down in price these days.

Don’t listen to what anyone says. Luck has nothing to do with your success — it’s your parents’ money.

If you’re reading this, it’s too late.

Sagittarius

Nov. 23 – Dec. 21

Oh my gosh, these days are all like nine and a half months after Valentine’s Day. Gross haha.

Capricorn

Dec. 22 – Jan. 20

Keep taking advantage of your friends — let’s see how long you can ride this wave.

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