Jan. 12, 2017

h s e ht eaf p ubl

D O FO Issue

is h

y

The

Jan 12, 2017

ciet

Your University of Saskatchewan student newspaper since 1912.

ing so

CRAVING CHANGE

TAKING SUPPLEMENTS

ETHNIC FOOD STORES

MALE EATING DISORDERS

NEWS

HEALTH

CULTURE

OPINIONS

4

5

7

11

NEWSTYPE PAGE

There’s a nap for that:

Peer Health Mentors help students sleep with nap room pilot GABRIEL SIRIANY LINARES niversity students are U often deprived of sleep because of school, work and

extracurricular activities, and it is not uncommon to see students napping on campus. Last term, Peer Health Mentors decided to

"For those who already napped on campus, we wanted to make a safe, comfortable space on campus accessible to all.

For those who did not nap on campus due to safety or hygienic concerns, we wanted to create an environment that better suited their needs."

- Danielle Shymanski, member of the Mental Health group for the Peer Health Mentors

help fellow students during the exam period by setting up a nap room at the University of Saskatchewan.

From Dec. 12 to 14, 2016, Peer Health Mentors ran the nap room pilot project in the old section of the Health Sciences Building in response to a survey, conducted in November, analyzing the sleep habits of U of S students. Of the 173 respondents, over 80 per cent reported being interested in a nap room on campus,

while 78.9 per cent said they would use a nap room if one was available.

Danielle Shymanski, firstyear pharmacy student and member of the Mental Health group for the Peer Health Mentors, explained the importance of having enough sleep to succeed in school.

“Sleep deprivation is correlated to lower GPAs due to its effects on concentration, memory and the ability to learn, while the National Sleep Foundation lists lowered stress and anxiety, increased memory retention and enhanced performance as benefits of napping. Students are faced with many long days at school, particularly at the end of the semester, which can be both physically and mentally exhausting. The goal of the nap room was to provide a safe space for students to tend to their mental health,” Shymanski said.

During the pilot project, the nap sessions took place in 45 minute intervals, 40 minutes to nap and five to clean the space. There were eight nap spaces, each with a mat, courtesy of the Fit Centre, a disposable pillow and dividers on either side to ensure student privacy. Volunteers from Peer Health were stationed outside the room to assist with check-in and check-

out and to monitor belongings while students napped.

This project was also supported by Student Services and Facilities Management.

Elizabeth Walsen, thirdyear psychology student and a facilitator of the Mental Health group, shares that interest in the project grew as word spread.

“When we first announced it, we had a really good Facebook response.

There were over 27,000 people reached, and 62 people shared it. So I think that just shows that people are really interested in the idea,” Walsen said.

Shymanski explains that a main goal of the nap room project was to promote and ensure students’ physical well-being and mental health.

“For those who already napped on campus, we wanted to make a safe, comfortable space on campus accessible to all. For those who did not nap on campus due to safety or hygienic concerns, we wanted to create an environment that better suited their needs,” Shymanski said.

According to Walsen, Peer Health conducted a survey with students after they used the nap room, and the feedback was largely positive.

“The actual project went pretty well … [Students] ap-

Photography Editor: Jeremy Britz, photo@thesheaf.com

Copy Editor: Larissa Kurz, copy@thesheaf.com

Graphics Editor: Lesia Karalash, graphics@thesheaf.com

Web Editor: Nicholas Kindrachuk, web@thesheaf.com

Editor-in-Chief: Naomi Zurevinski, editor@thesheaf.com

Culture Editor: Bridget Morrison, culture@thesheaf.com

Outreach Director: Sophie Kokott, outreach@thesheaf.com

Layout Manager: Laura Underwood, layout@thesheaf.com

Sports & Health Editor: Staff Writer: Emily Klatt, Jack Thompson, sportshealth@thesheaf.com staffwriter@thesheaf.com

News Editor: Jessica Klaassen-Wright, news@thesheaf.com

Opinions Editor: Zach Tennent, opinions@thesheaf.com

ciet

p ubl

is h

y

the sheaf

ing so

preciate that the university is considering their need for sleep. Some of the feedback we got was that students wanted it again next term [and] they wanted it for more days. They thought it was really comfortable, quiet, the lighting was really good … The only issue that we had was the room … Because it was old, there was a bit of a draft and I guess the furnace was kind of loud too. So we will definitely need to take that into consideration,” Walsen said.

z

Board of Directors: Ata Merat, Katherine Fedoroff, Kyra Mazer, Chennoa Tracey, Hasith Andrahennadi Cover Photo: Naomi Zurevinski, Editor-in-Chief Advertising 306.966.8688 Editorial 306.966.8689

Ad & Business Manager: Shantelle Hrytsak, ads@thesheaf.com

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.

2 the sheaf publishing society ∙ www.thesheaf.com

In future, Shymanski and Walsen hope to collaborate with other campus groups and offer students an improved nap room experience.

“Peer Health would like to see another program run for the second term final exam period,” Shymanski said. “Reflection of the first pilot run, as well as student feedback, will be used to improve the nap room.

Discussion for a permanent location to establish a nap room is also taking place.”

z

z

Laura Underwood / Layout Manager

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.

@thesheaf1912 /thesheaf1912 @thesheaf1912

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

jan 12, 2017

PAGENEWS TYPE

USSU dedicates advocacy week to women in leadership LYNDSAY AFSETH Women are often underrepresented in many fields, especially in leadership roles, and this fact is no different at the University of Saskatchewan. In response to this deficit, the U of S Students’ Union has created the first ever Women in Leadership week.

From Jan. 16 to 19, the USSU and several student groups on campus, including Women in Legislature, will host events dedicated to celebrating female leaders and encouraging gender equality in leadership roles.

A different theme each day will represent areas where leadership is possible: empower, advocate, inspire and impact.

MacKenzie Stewart, fourth-year political studies student and executive director external of WiL, speaks about what the Women in Leadership week entails.

“It is a week dedicated to highlighting the achievements and accomplishments of women in the Saskatoon community and area, as well as showcasing different options for women who are in university. It is a good way to explore the different aspects of leadership that women

jan 12, 2017

can be part of and are traditionally under-represented in,” Stewart said.

Some of the events that students will be able to attend include a breakfast on Jan. 16, an activism workshop on Jan. 17 and an art show on Jan. 18. On the last day, there will be a gala and networking event. Details for all of the events, as well as sign-up information, can be found on the USSU website.

Renata Huyghebaert, USSU vice-president student affairs, was part of the decision to start Women in Leadership week, which was inspired by a commission on women in leadership that took place last year due to the lack of female leadership in the USSU. “We just want to encourage women, especially students on campus, to get involved in leadership positions in campus student groups and in the wider community,” Huyghebaert said. “We’re trying to set a precedent because this is something that the USSU feels is very important, and it’s something that we’re very interested in carrying on in the future.”

Stewart outlined the objectives of the events that will take place throughout the week.

“Our main goal is raising awareness on how women can be leaders in their community, and also to showcasing the women who have worked really hard and have dedicated their lives to being leaders, because oftentimes women don’t get enough recognition,” Stewart said.

According to Huyghebaert, women are underrepresented in both business and political leadership, and this is one of the main reasons why she feels it is important to have events like these.

“We have a very high number of female Canadians who are educated — it’s around 60 per cent women who are graduating from master of business administration programs. However, it is something between 10 and 15 per cent women on corporate boards in Canada. So there is still a very large gap, so that’s why we still think this is important,” Huyghebaert said.

While the event highlights traditional leadership roles, Stewart explains that it also focuses on the various forms that leadership can take.

“Leadership can happen in different ways — through art, through activism, through mental health — not just the traditional politics and busi-

ness route,” Stewart said.

One way that U of S students can become leaders in their community is through the many student groups available on campus.

For example, WiL helps to inspire women to participate in politics by hosting events throughout the year that focus on women’s experiences in politics and works to build awareness of the under-representation of women in politics.

Huyghebaert believes that a strong connection with other students on campus is where leadership can begin,

www.thesheaf.com

and that is one of the goals of the Women in Leadership events.

“I think it’s extremely important to encourage and empower other people to do great things,” Huyghebaert said. “I wasn’t really involved in the university community for a few years and once I was exposed to positive role models and was inspired by those role models, it really encouraged me to get involved in student life … and gave me the skills and the experience to pursue larger goals in my professional career.”

Lesia Karalash / Graphics Editor

∙ the sheaf publishing society 3

NEWSTYPE PAGE

Craving Change: Workshop helps students change their relationship with food LAUREN HOPE For students at the University of Saskatchewan, eating is a daily task; while enjoyable for some, many struggle with their relationship with food.

This January, one campus workshop will shed light on this relationship and promote healthy eating habits among students.

According to a study conducted in 2013 by the American College Health Association, many students at the U of S eat far less than the recommended daily serving of fruit and vegetables, with only 18.7 per cent of students consuming a full five servings per day. Craving Change, a program offered by clinicians, companies and organizations around Canada and internationally, aims to improve participants’ knowledge about healthy eating and to help people change their eating habits by focusing on the triggers that cause them to eat in an unhealthy way.

Raelin Bliss, a senior wellness specialist with Wellness Resources at the U of S, describes the main areas of focus in the workshop that help

participants reach their goals. place on campus.

The workshop is led by a cer“The Craving Change workBliss explains that a ma- tified Craving Change facilishop focuses on four key areas jor aspect of the workshop is tator who helps participants in order to promote a healthy for participants to recognize through the activities, such as lifestyle: better understand- triggers that cause them to discussions in which they can ing why changing eating be- have unhealthy habits. Once learn from other participants haviours can be difficult, self participants have found by comparing their triggers evaluation through tools such their triggers, facilitators will and habits. According to Bliss, as workbooks, instructions help them build the tools to the workshop also features a on how to best implement change their thoughts and client workbook that particplanned changipants can keep as es and gaining the a resource and use tools to maintain once the workshop these adjustments is complete. longterm,” Bliss “Using the Cravsaid, in an email to ing Change client the Sheaf. workbook, the faThe workshop, cilitator presents held on an annual materials, allows basis, is open to all U participants time of S students, faculto complete some ty and staff. Particassignments within ipants in the workthe workbook and shop meet for an leads group dishour each week for a cussions. Between period of five weeks. each session, parAlthough the 18 Jeremy Britz / Photo Editor ticipants may have spots in the January As a university student, it is easy to turn to unhealthy eating habits. some take-home workshop are currently full, behaviours so that they can work. For example, examining Bliss explains that if enough make healthier choices. your own trigger, [like] feeling interest is expressed by po“Each person has their own tired, and eating response, tential participants, a second personal eating triggers. The [like] eating chocolate,” Bliss workshop may be held. Bliss workshop allows each partic- said. also mentions that Wellness ipant to reflect on how their While the program is open Resources holds other events own thoughts, behaviours to everyone on campus, throughout the year, includ- and emotions interact to trig- Bliss believes that it is best ing the Mindfulness Medi- ger their own personal eating suited to a particular type of tation workshops that take triggers,” Bliss said. participant.

“People who struggle to maintain healthy eating habits and use eating as an emotional crutch [will benefit most]. The program is ideal for weight loss, chronic disease management and [for] those simply seeking a healthier relationship with food,” Bliss said.

She reports that feedback about the Craving Change workshop has been positive.

“We have received great response from participants.

The group discussions are valuable especially to hear from others regarding what strategies they have successfully implemented to change their eating behaviours,” Bliss said.

According to Bliss, the main thing students can do to change their eating habits for the better is recognize their triggers. “[Students can] become aware as to what are their own personal eating triggers and ... learn strategies to break those habits.”

If you would like to have your name added to a waitlist for the Craving Change workshop, email wellnessresources@usask.ca.

UNIVERSITY SCHOOL OF DANCE Students, Faculty & Staff Keep Fit with Adult Dance Classes!!

Beginner to Advanced Classes

BALLET JAZZ TAP HIP HOP “FREE DROP IN WEEK” January 16 - 20, 2017 Classes run 10 weeks Jan. 23 - April 7, 2017

For Registration & Information Call: 966-1005 or 966-1001

H.E.A.L.t.H Challenge Human, Environment, Animal ties to Health

The competition kicks off in January 2017 and the winning team gets to invest $1,000 in global community-based projects of their choice and to travel to Ottawa for a One Health conference.

Open to undergraduates in all programs, including professional schools, at the University of Saskatchewan, Carleton University and Michigan State University.

FOR MORE INFORMATION, CONTACT:

University of Saskatchewan One Health Initiative: Doreen Stumborg – doreen.stumborg@usask.ca Vikram Misra – vikram.misra@usask.ca REGISTER:

carleton.ca/1125/current-projects/health-challenge/

www.recservices.usask.ca/programs-services/dance/index-php (for schedule and fees)

Undergraduates from all programs, including professional schools, are invited to collaboratively tackle global issues and come up with problem solving strategies in a One Health context.

4 the sheaf publishing society ∙ www.thesheaf.com

jan 12, 2017

SPORTSPAGE & HEALTH TYPE

A beginner’s guide to workout supplements JONAH EGAN-PIMBLETT A popular New Year's resolution is to get fit. Every year gyms are flooded with newcomers hoping to better themselves physically.

Working out is the first step in getting fit but there’s another tool that every avid gym-goer has at least heard of: supplements.

The sheer number of supplements on the market can be overwhelming to those who are new to fitness, but there are several tried and true supplements that can help improve a workout experience.

Protein powder Protein powder is probably the most popular form of supplement. There are a handful of different kinds of protein powder, and plant protein, whey protein and whey isolate protein are the most common. For the beginner, it doesn’t matter too much which of these are chosen, since it is simply an efficient and cheap source of protein that is easy to eat on the go.

Some think protein powder is unnecessary and that it is better to get the protein

through the food we eat. For students with busy lives and thin pockets, however, protein powder is an excellent way to get the protein needed to recover properly after a workout.

Timing doesn’t play a significant role in the effectiveness of protein powder, but there have been some studies that show a slight benefit if a protein shake is ingested within 30 minutes of a workout. Shakes also make great breakfast replacements for those of us who struggle to make it to our morning classes.

Pre-workout supplements Pre-workout supplements do wonders to help push the limits of a workout, give a body the energy it needs to run that last mile, push through that last rep or break a personal record.

Pre-workout supplements are best taken 15 to 30 minutes before a workout but can instead be taken during a longer workout to help push through to the end.

Pre-workout supplements are usually a mix of several different supplements that provide energy, increase endurance or help build

muscle. Since the ingredients often vary from mix to mix, it is important to read the ingredient list to know exactly what it’s designed to do. The vast majority of these contain some combination of caffeine, beta alanine, creatine and amino acids but often include other ingredients as well. Taking this into consideration, a little research into specific mixes is often worthwhile.

Creatine Creatine is every weightlifter’s best friend, as it helps in the building of muscle. Creatine generally comes as a powder that can be mixed into a drink, but it can also be found in pill form.

Creatine is also found naturally in meat — specifically beef — as well as salmon and tuna. However, it is one of the least expensive supplements out there and ensuring a daily dose is crucial to the effectiveness of this supplement.

There is currently little regulation for supplements in Canada and there has been some controversy over the past couple years regarding the accuracy of labels. It is recommended

to check third-party sources that can verify the contents of the more common brands of supplements. Two of the more common third party sources for supplement testing are LabDoor and ConsumerLabs, with LabDoor focusing more on workout supplements.

Workout supplements are

simply a set of tools available to fitness enthusiasts looking to push their workout to its limits. They are not meant for everyone and should be taken to improve a workout, not replace it.

When used properly, however, supplements can certainly help to improve the workout experience.

Jeremy Britz / Photo Editor Workout supplements can help you build muscle with your fitness routine.

Believe it or not: Busting common nutrition myths JACK THOMPSON Staff Writer

In the wake of New Year’s resolutions — successful or otherwise — January can be a time of reflection for many who see room for improvement in their health.

Amidst these reflections, it is important to be critical of the wide variety of nutritional information that is available. In the age of the Internet, there are many cases of health-related facts being inaccurate or even completely false.

Embarking on the journey towards a healthier lifestyle is generally a very worthwhile endeavor, but misconceptions and other falsities can easily derail one’s efforts — leading to a loss in motivation and a lack of results.

One of the most wellknown nutrition misconceptions is the classic “lose 10 pounds in a week” diet. jan 12, 2017

This generally takes the form of changing one small thing about your lifestyle that allegedly yields fantastic results. Regardless of the effectiveness of these “fad” diets, they are not a healthy method of losing weight or obtaining a healthy lifestyle.

No matter what your Instagram feed or TV commercials tell you, losing 10 pounds a week is not healthy or sustainable. After the initial weight loss it becomes unhealthy to lose more than three pounds per week. Regular weight loss is best achieved through a more moderate and traditional approach of a mix between fewer calories and more exercise.

Another common piece of advice is that one must avoid late-night snacking, as it will have an increased effect on weight gain. The truth is, the time of day when you consume your calories has pretty much no impact on your overall health. What actually matters for weight loss is the to-

tal number of calories that are consumed in a day.

The reason for this myth may be that, for some people, the evening can be a problem time for overeating. To combat this, as well as a general practice, it is best to spread out calorie consumption throughout the day in order to negate the need for a snack in the evening.

One misconception that is slowly fading from popularity, in large part due to the increasing popularity of veganism and vegetarianism, is that it is impossible to get a complete and healthy intake of protein without consuming meat.

In fact, it is quite possible to obtain all the protein needed for a healthy diet through plant proteins found in grains, beans and nuts.

It could be said that this over-conscious take on protein is unnecessary at best.

While dietary needs vary from person to person, only about 10 per cent of caloric intake needs to be protein, with many people regularly

consuming more than this.

Then there is one of the most pervasive of health misconceptions — that in order to be healthy a human being must drink at least eight glasses of water a day. The best approach to hydration is actually to simply drink when you feel thirsty. This is because your body will know when water is needed.

Consuming too much water is potentially dangerous and puts you at risk for exercise-associated hyponatremia, in which

www.thesheaf.com

your kidneys are not able to fully rid your body of excess water. While eight glasses of water is not likely to cause health risks, it simply is not the metric that should be used in gauging hydration.

Keeping these misconceptions in mind is a key part of developing a healthy lifestyle, especially in a time when inaccurate information is so easy to access. Doing one’s own research and getting information only from trustworthy sources is crucial in ensuring success in the pursuit of wellness.

Lesia Karalash / Graphics Editor

∙ the sheaf publishing society 5

SPORTS & HEALTH PAGE TYPE

Coming clean: When does healthy eating become an eating disorder?

EMILY KLATT Sports & Health Editor

With the start of a new year, many people will embark on health-related resolutions. Often, these resolutions take the form of altering one’s diet to be “clean” — that is, cutting out foods that are deemed less nutritious or bad for you.

But what happens when clean eating goes too far and becomes an obsession?

That’s when healthy eating can develop into a fullblown eating disorder-like problem called orthorexia nervosa.

Orthorexia nervosa is a term proposed by Dr. Steven Bratman to describe patients that possess a particular fixation on the quality or “healthiness” of the food they consume. Orthorexics become obsessed with the purity of their food, and any deviation from a strict diet can cause major anxiety.

When I was in high school, I was hospitalized

for anorexia nervosa, a fairly well-known eating disorder where you restrict your food intake and lose an unhealthy amount of weight.

I spent three months in a psychiatric ward, regained the weight I’d lost and learned to tolerate eating again. By all accounts, at the end of three months, I was cured, right?

However, disordered eating patterns persisted well after I was deemed “better.” I might not have been restricting the quantity of food that I ate, but I sure as heck was restricting the kinds of foods that I ate. I wouldn’t touch anything with refined sugar or butter, I cut out meat entirely from my diet and eating out was a nightmare.

But because I was still eating, and because of the social acceptance of healthy eating, my orthorexia flew under the radar for a really long time.

Orthorexia is not currently recognized as an official eating disorder by the American Psychiatric Association, nor is it included as an illness in the Diagnostic and Statistical Manual of Mental Disorders,

a reputable and widely used text for diagnosing mental illnesses.

Despite its lack of official status, the concept of orthorexia is not a new idea, and has seen a rise in popularity in the last 20 years.

With a slew of fad diets, the popularity of kale and other whole foods and the fear of rising obesity rates, more and more people are changing their diets to reflect a healthier lifestyle.

Anorexia is an eating disorder that is easy to notice and talk about. It has a handful of very obvious signs — avoiding meals, weight loss, nutritional deficiencies — that can help doctors and loved ones notice when someone is suffering from it.

Orthorexia isn’t so easy to talk about, mostly because it’s an extremely socially acceptable eating disorder. We are a society obsessed with healthy food choices, diets and the quality of our food. And in moderation, all of those things can be good.

Healthy eating is something that is a key part of an overall healthy lifestyle.

What’s “healthy” varies

6 the sheaf publishing society ∙ www.thesheaf.com

Lesia Karalash / Graphics Editor

from person to person, but eating nutritious foods is generally good for you. It’s just finding the balance that’s the tricky part.

It’s a mistake to say that orthorexia — and any eating disorder, for that matter — is just about food.

That’s a vast oversimplification. Eating disorders are mental illnesses just like depression, anxiety or bipolar disorder, and need to be treated as such.

It’s still hard to tell sometimes if I eat certain foods because I actually enjoy them, or because I believe I need to eat them because of their status as “health” foods. There’s a fine line between the two.

I genuinely enjoy most nutritious foods. But you know what? Kale tastes like eating grass. There is no way anyone is going to make me like kale, regardless of how good it is for me.

Sometimes, the healthiest thing I can eat is a plate of french fries or a chocolate bar. Mental health is just as important as physical health and it isn’t ever worth sacrificing one for the other.

So this year, I’m going to esque the clean eating resolutions and make choices that are actually good for my overall health. If you need me, I’ll be in the corner eating my french fries.

jan 12, 2017

PAGE TYPE CULTURE

Shows about food that’ll make you hungry for more LAUREN KLASSEN Whether you love to cook, don’t know a thing about cooking or just love to eat, there are plenty of shows about food that will keep you satisfied. From documentaries to films to TV series, here are some of the Sheaf ’s top recommendations for you.

Julie and Julia Directed by Nora Ephron, the film Julie and Julia is a comedy/drama that is based off of the true story of Julia Child and Julie Powell, two women born in different decades who are determined to foster and build their own culinary skills.

The protagonist, Julie Powell, played by Amy Adams, starts an online blog to track her goal of cooking all the recipes in Julia Child’s cookbook, Mastering the Art of French Cooking, in one year. Over the year, we see her struggle and gain stride in the kitchen all while gaining more and more attention

from her blog.

This movie encourages those comfortable or uncomfortable in the kitchen to step out of their comfort zone and get their hands dirty.

Jiro Dreams of Sushi The 2011 documentary, Jiro Dreams of Sushi, follows Jiro Ono, an 85 yearold Japanese man who is one of the world’s best sushi chefs. Considered a national treasure, his sushi restaurant Sukiyabashi Jiro in Toyko, was the first sushi restaurant to receive a three-Michelin-star rating.

Through the documentary, the audience learns about the beautiful relationship between Ono, his son Yoshikazu who manages the restaurant, the history of Sukiyabashi Jiro and the dreams that lead Ono to open up his own sushi restaurant.

Chef 's Table The Netflix original documentary series Chef ’s Table consists of two seasons with six episodes each. From Argentina to

Los Angeles to South Korea, each episode focuses on one world-renowned chef, giving the audience a taste of many different cultures and their foods.

In each episode, we see how the chef came to pursue a career in the culinary arts and take an inside look at how they run their restaurant, as well as learning about their unique passions and take on cooking.

This show allows us to vicariously travel the world, eat incredible food and hear amazing stories about the people who dish up some of the most delicious and sought-after food in the world. It will leave you feeling inspired and, most of all, hungry.

Chopped Chopped is an American reality TV show where four chefs compete against one another in preparing a three-course meal for a panel of judges, the winner of which gets to take home $10,000.

In each round, the chefs are given a basket of ran-

dom ingredients that are often not paired together and that must be used.

Chopped displays the difficulty of coming up with and preparing a deserving meal in a limited amount of time. This show is a little stressful to watch, but mostly fun and extremely impressive. It’ll encourage you to get a little more creative in the kitchen, that’s for sure.

Forks Over Knives This 2011 documentary advocates for a low-fat, plant-based and whole-

food diet as a way to avoid or reverse chronic diseases. Forks Over Knives is not a subtle film — it presents its evidence upfront and boldly and will leave you thinking about moving from a meat-eating diet to veganism.

Although this film did not receive amazing reviews, it has gained much attention in the past couple of years as more people are advocating for a vegan lifestyle, not only to improve health but also for other reasons.

Lesia Karalash / Graphics Editor

Diversify your pantry with YXE’s ethnic food shops JACK THOMPSON Staff Writer

Saskatoon is home to a variety of stores dedicated to providing foods and products from various countries and cultures that are often underrepresented in larger, commercial grocery stores.

While grocery stores such as Sobeys and the like offer convenience in that one can generally get everything they need at one stop, there is a world of cuisine being missed out on by doing so. This is where ethnic food stores shine by allowing customers to get a taste of food from another culture — or to help international students find something from home that they simply can’t get anywhere else.

For those looking to try something new, or simply eat anything other than ramen, these stores will offer a variety for your day-today meals. Throughout the stores found in Saskatoon, jan 12, 2017

there is the option to either purchase ingredients to make meals at home or to buy food ready for you on the go.

Found at 1301 Idylwyld Drive North, SMAK is a Ukrainian food store that offers several aspects of Ukrainian cuisine, including perogies, Ukrainian style sausage, smoked fish, marinated tomatoes, rye bread and other products specific to that nationality.

In addition to food, SMAK also offers items from Ukraine such as seasonal candies and giftware, as well as some cookware.

This shop is only closed on Sundays, with hours running from 9 a.m. until 7 p.m. from Monday to Saturday.

For Asian foods at a location near the University of Saskatchewan, the Super Fresh Asian Market provides food items from a wide range of countries such as Japan, China and the Philippines. Found at 516 Clarence Avenue South, their products include a wide variety of fresh vegetables, preservatives and packaged foods, and food

Jeremy Britz / Photo Editor Super Fresh Asian Market is one place close to campus where students can find a variety of food.

prepared in-house and made ready to eat.

The Swadesh Supermarket & Halal Meat Grocery offers customers tastes from Southern Asia, including Pakistan, India and Bangladesh. With two locations, one at 2102 22nd Street West and one at 1902 8th Street East, this store offers a large selection of canned foods, sweets, spices and more.

Open from 9 a.m. until 10 p.m. on Monday through Saturday and opening at 10 a.m. until 10 p.m. on Sundays, this store offers hand butchered meats kept fresh in store as well as the option to grab a meal during a visit. They offer items such

as pakoras, samosas and a variety of desserts at the counter for customers to take on their way out — and trust me, they’re delicious and worth it.

For those looking to get British-influenced foods, Churchill’s British Imports provides a variety of snack foods including dessert items such as Jaffa Cakes and other typical British sweets. Most of the foods found in Churchill’s British Imports are packaged foods, with other collectible, non-food items from Britain also to be found on their shelves.

Churchill's British Imports can be found at 3130 8th Street East and is open

www.thesheaf.com

Monday through Saturday from 10 a.m. until 5 p.m.

Petra Market, on 227 Pinehouse Drive, brings Mediterranean cuisine to Saskatoon. They offer foods from Syria, Lebanon, Turkey and Iran such as smoked fish, specialty olives and everything needed to prepare a traditional Mediterranean meal.

While these stores paint a vibrant cultural landscape of foods, there are many more to be found in Saskatoon. With cultural diversity being an important part of Canadian society, these stores allow some to find a little bit of home, while also allowing others to get a taste of different cultures.

∙ the sheaf publishing society 7

FEATURE

The perfect patty:

s r e g r u b t s be Saskatoon’s BRIDGETON MORRIS r

Culture Edito

t least d — well, a rl o w e th d un askaed foods aro , here are some of S v lo e b t s o one of the m ight craving burgers are er for their next late-n r, e th o r o , veggie perfect burg ef, chicken nts find the e d tu Whether be s lp e a must-try! erica. To h ity that are c e th s in North Am s ro burgers ac toon’s best

Beef 1. The Loaded Burger

The Loaded Burger is available from The Rook & Raven Pub at 152 2nd Avenue South and is made up of a 225 gram house-made beef patty, that is topped with aged cheddar, lettuce, tomato and smoked paprika mayo on a kaiser bun. It is $13 and served with your choice of soup, salad or house-cut fries. For an extra $1.50, you can add house root chips to your plate, which are definitely worth it.

Other

1. The Lamb Burger

Available at The Yard and Flagon, this burger is made up of a seasoned lamb patty that is served with fresh mint, aioli, lettuce, tomato, red onion and guinness cheddar cheese. It is $15 and comes with your choice of home-cut fries or the soup of the day.

2. Off the Hook Burger

On the menu at The Rook and Raven, this burger is made up of one piece of the catch of the day, tartar sauce, slaw, fries, lettuce, tomato and onion and is served on a kaiser bun. It is $13 and is served with your choice of soup, salad, house-cut fries or root chips.

2. The Classic Burger

It’s no surprise that the Classic Burger from Ayden Kitchen and Bar makes the list with Top Chef Canada winner chef Dale MacKay behind the counter. With daily ground beef making up the patty, the burger is topped with roasted garlic aioli, lettuce, tomato, onion and aged cheddar, and served on a fresh baked bun. For $17 dollars, it’s served with house-cut kennebec fries and for an extra $3, you can add house-cured bacon to your burger. Ayden Kitchen and Bar is located at 265 3 Avenue South.

3. The Park Burger

The Park Burger is one of, if not the most, popular burgers served up at Park Cafe, located at 515 20th Street West. Although this cafe says it specializes in comfort food, this burger isn’t for the faint hearted. The burger is made up of a 1/3 pound beef patty that is served with beef bacon, hickory smoked cheddar, lettuce, tomato, mayo and their house-made sweet and sour barbecue sauce. This burger is $14.75 and is served with your choice of fries, salad or soup.

3. Pork Burger

The Pork Burger is served up at the neighbourhood-enclosed restaurant, Prairie Harvest Cafe, at 2917 Early Drive. For $16, this burger is made up of a house-ground Pineview pork patty and is topped with grainy mustard, a fried egg and crispy onion, served on a fresh bun.

The Pork Burger comes with homemade barbecue potato chips.

4. Bison Burger

On the menu at Nosh Eatery and Tap, the Bison Burger is made up of a bison patty with onion, garlic and coriander, and is topped with smoked carrot, parsnip ribbons, mustard greens, garlic aioli, housemade ketchup and beet chips. Served on house-baked bread, or gluten-free bread for an extra $3, this burger comes with your choice of soup or salad at the price of $18.50.

4. Fuddruckers Make Your Own Burger

Located at 2910 8th Street East, Fuddruckers provides customers with the freedom of deciding everything that goes on their burger and what doesn’t — ensuring the burger is just to their liking. You could literally put any combination of toppings on it, as disgusting or delicious that combination may be, but you get to make the choice.

Served on a sesame-topped bun, this all-beef patty can be topped with any of the options provided by the market fresh produce bar. Depending on the size of burger and combo selection, the price varies anywhere from $5 to $8. .jpg /

pivack

_s stuart

8 the sheaf publishing society ∙ www.thesheaf.com

Flickr

jan 12, 2017

PAGE TYPE FEATURE

Vegetarian 1. The Sun Burger

The Yard and Flagon serves up a variety of delicious veggie burgers, but my personal favourite is the Sun Burger. This burger consists of a patty made with refried beans, rice and spices that is served with lettuce, guacamole and fresh salsa on a brioche bun. It costs $13 and comes with your choice of their home-cut fries or soup of the day.

2. The Curried Yam and Lentil Burger

Available from Nosh Eatery and Tap at 820 Broadway Avenue and served on house-baked bread, this burger’s patty is made with lentils, yam, onion, garlic and Indian spices and is totally delicious — but what makes it even better is the topping of orange quinoa salsa, arugula and their house-made ketchup. It is $15 and comes with your choice of soup or salad. At the cost of an extra $3, gluten-free bread is available.

3. Veggie Burger

On the menu at Ayden Kitchen and Bar, the Veggie Burger’s patty is made up from grains, beets, rice and nuts. Topped with arugula, grilled portobello, chips and garlic aioli, the burger come with housecut kennebec fries for $21. For an extra $2.50, you can add a farm egg to the burger and trust me, it’s worth it.

4. A&W Veggie Burger

If you’re looking for a veggie burger to grab on the go, or one that’s on campus, my recommendation is A&W’s Veggie Deluxe Burger. Out of the many fast food joints that include veggie burgers on their menu, A&W's actually isn’t half bad — in fact, it’s pretty good. Not only will it fulfill your late-night craving for fast food, but it’ll do that for only $5.75. A&W has many locations across Saskatoon, so don’t worry, the Veggie Deluxe is always available.

pftqg / Flic

kr

Chicken 1. Fried Chicken Club

On the menu at The Rook & Raven Pub, the Fried Chicken Club is made up their house-recipe fried chicken along with bacon, tomato, smoked gouda, and smoked paprika mayo, served on a french roll.

This burger is $14 and comes with your choice of soup, salad or house-cut or root chip fries.

2. Paint It Black Burger

Located at 113 412 Willowgrove Square, Pink Cadillacs serves up a variety of burgers ranging from beef, salmon, ham, turkey and chicken. The Paint It Black Burger consists of crispy blackened chicken breast that is served with blue cheese, fig jam and spinach on sourdough bread. It is $15 and comes with your choice of house-made fries, a side salad or veggies and dip.

3. The Yard Chicken Burger

For $13, The Yard and Flagon, located at 718 Broadway Avenue, serves up a chicken burger with grilled chicken breast, crispy bacon, lettuce, tomato and mayo. You choose how you would like the chicken cooked: with zippy jamaican jerk sauce, spicy blackened, or seasoned and grilled. The burger comes with your choice of homecut fries or the soup of the day.

4. Grilled Chicken Burger alper /

For $14.95, Amigos Cantina at 623 10th Street East, serves up a marinated chicken breast, grilled and basted with their own moonshine barbecue sauce. It is topped with melted cheeses, lettuce, tomato and mayo and served on a toasted kaiser bun. For an extra $1.75, you can add cherry smoked thick-cut bacon or sauteed mushrooms. The burger comes with your choice of fries, house salad or Caesar salad, or mexi rice.

Flickr

Jere

my B r

jan 12, 2017

itz /

Pho

to E d

itor

www.thesheaf.com

∙ the sheaf publishing society 9

CULTURE

12 13 14 15 16 17 18

upcoming events • The Marwills at the Capitol Music Club • Tim Hicks and Chad Browniee at TCU Place • Last day of the Western Canadian Crop Production Show at Prairieland Park • USSU Winter Welcome Week Harry Potter Trivia at Louis’ Pub

Thursday

• B.C. Read Big Band at the Bassment • Duvet Cover Night (Part 2) with Host Chad Reynolds at the Capitol Music Club • Me the Guts CD Release with Good Enough, Swayze and Dan Smolinski at Vangelis • Soft Cotton, Soulfather and Malick at Amigos

friday

saturday

staple student dishes mealmakeovermoms / Flickr

• Chronobot Album Release with Lavagoat, Soul Mates and Chad Munson at Amigos • Doctor Booty Quiver EP Release with Spacemints and Pro Revolution at Vangelis • McNeill O’Kane Trumpet Summit at the Bassment • Mock Wedding 2017 at Prairieland Park • Psychedelic Circus at Louis’ Pub • Ursa Cassette Release with respectfulchild, Natural Sympathies and Lip Forest at PAVEDarts • Last day of Trees of Christmas Past at the Western Development Museum

sunday

• First day of USSU Women in Leadership Week

monday

• Blue Rodeo with Ron Hawkins & The Do Good Assassins at TCU Place • Learning to be Truly Welcoming to Indigenous People at the St. Thomas More Auditorium

tuesday

wednesday

Spicing up

BRIDGET MORRISON Culture Editor

The busy life of being a student can sometimes lead to less creativity in the kitchen. Staple student meals such as pasta and grilled cheese can get repetitive and boring after having them five days in a row. However, jazzing up those staple meals doesn’t have to be difficult or time-consuming — here are some recipes to try when you feel like shaking things up in the kitchen.

One pot chili mac and cheese

Combining two great things, chili and macaroni and cheese, this dish is sure to be delicious and is a great way to spice up your traditional mac and cheese. From damndelicious.net, this recipes serves four and only takes 30 minutes to make.

Ingredients: 1 tablespoon olive oil 2 cloves minced garlic 1 diced onion 8 ounces ground beef 2 cups chicken broth 1 (14.5 ounce) can diced tomatoes ¾ cup canned white kidney beans, drained and rinsed 2 teaspoons chili powder 1 ½ teaspoons cumin 10 ounces elbow pasta (or any pasta of your choice) ¾ cup shredded cheddar cheese 2 tablespoons chopped fresh parsley Salt and pepper, to taste Steps: 1. Heat the olive oil in a large skillet over medium-high heat. Add the garlic, onion and ground beef and cook until browned. Make sure to crumble the beef as it cooks and drain excess fat.

2. Stir in the chicken broth, tomatoes, beans, chili powder and cumin. Season with salt and pepper to taste. Bring to a simmer and stir in the pasta.

3. Bring to a boil, cover and then reduce the heat and simmer until the pasta is cooked through, about 13 to 15 minutes.

4. Remove from heat and top with cheese and cover until the cheese melts. Garnish with parsley and serve.

Shiitake bok choy soba noodles

Try replacing that old standby penne pasta dish and give this soba noodle recipe from ahouseinthehills. com a go. This recipe serves two to three people.

Ingredients: 4 cups washed and thinly sliced shiitake mushrooms 3 small to medium bok choy About 6 ounces soba noodles ¼ cup and 3 tablespoons tamari 1/8 cup mirin (or 1/8 rice vinegar, mixed with 1/8 cup sugar) 2 tablespoons butter 2 tablespoons minced ginger 3 cloves crushed garlic 2 tablespoons toasted sesame oil Sesame seeds, to garnish Steps: 1. Bring a large pot of salted water to a boil and cook noodles according to the package. Once cooked, drain and rinse with warm water.

2. While the water is coming to a boil, prepare the mushrooms, sauce and bok choy.

3. In a large non-stick pan, heat the butter with 4 tablespoons tamari and add the mushrooms. Mix and coat the mushrooms in the tamari and then leave to cook on high-heat for six minutes. Stir and cook mushrooms an additional two minutes. The mushrooms should be brown, slightly crispy and a little caramelized.

4. For the sauce, combine the mirlin (or substitute), garlic, ginger, sesame oil and 1 tablespoon of tamari.

5. Trim off the ends, wash and dry the bok choy.

6. In a large wok, or that same large non-stick pan used to cook mushrooms, combine the noodles, sauce, bok choy and mushrooms. Cook over medium-high heat until the bok choy is wilted.

7. Garnish with sesame seeds and serve.

Brie, fig and apple grilled cheese • USSU Women in Leadership Poetry Slam and Art Show at Louis’ Loft

Here’s a variation from twopeasandapod.com on the standard cheddar grilled cheese — it’s defintely worth a try. This recipe makes two sandwiches.

Ingredients: 1 tablespoon olive oil ¼ of a red onion, sliced 4 slices sourdough bread 2 tablespoons soft butter 4 tablespoons fig butter or jam 5 ounces brie cheese, thinly sliced 1 large granny smith apple, thinly sliced ½ cup baby arugula

10 the sheaf publishing society ∙ www.thesheaf.com

1. Heat the olive oil in a small pan. Stirring occasionally, add the onions and cook until caramelized and set aside.

2. Butter the outside layer of each peice of bread. Spread the fig jam on each slice of the bread and layer the brie, apple slices, caramelized onions and arugula. Top with the other slice of bread.

3. Heat a large non-stick pan over medium-high heat and place the sandwiches butter-side down on the pan. Cook on each side until browned and the cheese melts, and then serve.

jan 12, 2017

PAGE TYPE OPINIONS

Eating disorders consume men as well ZACH TENNENT

Opinions Editor

While eating disorders have long been recognized as a serious medical crisis, society’s conception of them has tragically been far too gendered. Despite being regarded almost entirely as a female crisis, male eating disorders are still a serious problem — and one that appears to only be getting worse.

Before going any further, it is important to say there is no reason to diminish the role that eating disorders play in the lives of women. A look at the relationship between men and eating disorders is in no way a comparison or a competition between which demographic is more greatly affected or suffers more. It is simply an attempt to shed light on a serious problem that doesn’t get its due attention.

In case a grim refresher is necessary, eating disorders

— sometimes considered the deadliest of all mental health disorders — have many serious effects on the body.

Among them can be muscle and bone density loss, memory loss and — in the most extreme of cases — even death, to name only a handful.

We can certainly then see that they are afflictions to be taken very seriously. Somehow, eating disorders are commonly seen as a women-only problem, but if one takes a moment to think further, there’s not much evidence to back-up this belief. Concepts like body shame — as well as the difficult or unattainable body images perpetuated in the media — are not problems that pick and choose between sexes, genders or any other demographics.

Men do in fact make up for a large portion of those afflicted — even if you don’t hear much about it. In January 2015, CTV reported that 25 of per cent of eating disorder cases are young men and

boys, also noting that rates of binge-eating are near compatable between women and men.

The issue gets less at-

Still, known rates are only rising in recent years. As early as January 2013, The National Post was reporting that men constituted one in three anorexia nervosa sufferers and one in four with regards to bulimia.

As both rates and publicity rise, the overdue conversation about male eating disorders is slowly but surely shedding its stigma, and it’s not hard to see why. For one, we have seen shifts in the ideal male physique in the 21st century.

Between the polarizing body types of either the stick thin, androgynous male runway model Lesia Karalash / Graphics Editor or the hyper-muscular tention due to both sexist superhero we see on the big stigmas and a lack of under- and small screens, there’s standing. In June 2016, Sue not much room for men to Huff, executive director of feel good about their body the Eating Disorder Support types.

Network of Alberta explained Following an August 2016 to CBC that eating disorders analysis by the American simply manifest and show Psychological Association themselves differently in that found body dissatisfacmen — making them harder tion was dropping among to recognize and be formally women but not men, Drew diagnosed.

Anderson of the University

of Albany offered a disheartening but important conclusion.

“We’ve set up a physical ideal that a lot of men can’t reach, and then told them they can reach it,” Anderson said. “And if they don’t, it’s somehow their fault.”

In writing this, my hope is that men with eating disorders who read this will understand and take comfort in knowing that not only are their afflictions more common than they might believe, but the stigmas are being broken down as well. Eating disorders are far from selective between groups of people and now is the time to be furthering that narrative and conversation.

Body positivity is a wonderful thing — if not a hard goal to attain. While it also seems to be a heavily gendered concept and term, it is crucially important that all people support body positivity for all others, along with healthy living and self-love.

Viewing these problems as ones that pick and choose do us all a disservice.

Trudeau’s legalization promise up in smoke TRAVIS HEBERT During the 2015 federal election, the legalization and regulation of marijuana was a major plank in the Liberal Party’s platform and an especially enticing platform piece for young voters.

While some people were expecting immediate reform, the process has proven to be nothing but painful.

It is no question that the legalization of marijuana has been a slower process than many people had anticipated upon the election of the Liberal government.

With a Liberal majority, it was assumed that legalization would be a matter of simply passing a bill in the House of Commons and the government’s resistance to marijuana would dissipate.

However, Justin Trudeau’s agenda is not being pushed forward at the anticipated rate. This is partly due to sugar-coated campaign talking points, leading to a Canadian population that is uninformed about the inherent difficulties of legalization. Among the greatest of these difficulties are a series of drug treaties that were signed over the course jan 12, 2017

of the 1960s, 1970s and 1980s.

All three of the treaties have time constraints on withdrawal, meaning that Canada couldn't immediately leave. Although withdrawing is still one option, the Liberal government has yet to make clear how they plan on dealing with the realities of these agreements.

There are many ways to go about this process, but the easiest way with the fewest repercussions is likely withdrawing from the treaties entirely, rather than trying to make marijuana an exception. It is important to formally withdraw, rather than ignore the treaties to set the precedent that countries cannot selectively “ignore” the war on drugs and human rights treaties.

In order to withdraw from these treaties, a written notification must be presented to the Secretary-General of the United Nations. The 1988 United Nations Convention Against Illicit Traffic in Narcotic Drugs and Psychotropic Substances allows the country to leave one year to the day after the Secretary-General receives the notification. However, the 1961 Single Convention

on Narcotic Drugs requires fast action by the government, or Canada will be unable to legalize pot until just before the next election.

The Liberals have stated that marijuana legislation will be introduced in spring of 2017. According to the agreements, the intention to denounce the treaties must be presented before July 1 of this year, or Canada will not be able to make marijuana legal until Jan. 1 of 2019 without violating the agreements.

A spokesperson for Global Affairs Minister Stephane Dion stated that, “The Government will be examining the recommendations from the task force report, as well as our international commitments” in relation to the treaty withdrawal deadlines. However, the task force claimed that solving the problem of the treaties is not part of its purpose.

While Canadians are supporting pot legalization today more than ever, 80 per cent of Canadians think that a reliable system for testing drivers who may be under the influence takes precedent over legalization.

A reliable system has also been difficult to create, and

is another obstruction of swift legalization.

It is not impossible for Trudeau to meet the deadline, but this work must be completed quickly. The findings and recommendations of the marijuana task force will be released at a later date, legislation will not be presented until April and then the proper democratic processes will have to take place before it can pass as a law.

In addition, the Liberal government may face public backlash if a reliable method of testing impaired drivers is not already established before attempting to withdraw from the treaties.

Considering how many obstacles have delayed the

legalization process thus far, and how many unresolved problems still exist, I would be surprised to see any kind of change on the legalization front until just before the next election.

Chances are, a complete and appropriate appeal will not be presented to the UN

by July 1, and legalization will be delayed until at least 2019.

If incomplete by the next election, look for the final step of legalization to be a very powerful motivator on the campaign trail. Hopefully, the rest of the work on this issue can be completed before July 1, but in all likelihood, at least for the time being, marijuana legalization has gone up in smoke.

Jeremy Britz / Photo Editor For now, legal marijuana still seems to be a pipe dream.

www.thesheaf.com

∙ the sheaf publishing society 11

CAMPUS LENS

Ta

Renee Len

Luigi Bekwayo

MIDDLE EASTERN BELLY DANCE Technique classes starting September 19th * New this Fall *

Drumming Shaabi Fit & Choreography

Khrisha Alp

starting October 5th facebook.com/DancEgypt/ www.dancegypt.com

DancEgypt Dance Co.

Lucy Zhou

COMING EVENTS follow us

Taryn Goff

Khrisha Alphonsus

©

Sylvia Chave

Performing Hits From

Renji Penji and Sylvia Chave

Thursday, January 5, 10 am

•••

live muSiC in Prairie ink reStaurant & Bakery

Naom

Friday & Saturday Nights, 8-10 Pm

Friday, January 6

Bridges

Saturday, January 7

B.d. giuseppe & Friends Friday, January 13

Corey Howe

Saturday, January 14

JustiCe der

Friday, January 20

Katie Miller

Saturday, January 21

wires & wood

12 the sheaf publishing society ∙ www.thesheaf.com

sheaf jan 5, 2017.indd 1

12/20/2016 11:56:26 AM

Taryn Goff

jan 12, 2017

Jillian

PAGE TYPE CAMPUS LENS

aryn Goff

Naomi Zurevinski

Arinjay Banerjee

Alvira Mostafa

Willow Landen

phonsus

Avadh Oza

Jillian Rogers

Khrisha Alphonsus

Jillian Rogers

mi Zurevinski

Willow Landen

Luigi Bekwayo

Naomi Zurevinski

n Rogers

jan 12, 2017

www.thesheaf.com

∙ the sheaf publishing society 13

OPINIONS

Off with our head (of state): Reconsidering the monarchy in Canada LOGAN HUARD In late December, Canada’s head of state Queen Elizabeth II, fell ill with a heavy cold — a serious affliction for a 90-year-old.

While I’m not against the monarchy, I feel it is necessary to think critically of its role in Canadian society as the Queen’s eventual passing creeps closer.

In recent decades, the monarchy — especially in North America — has increasingly shifted from having a truly royal status to that of celebrities.

Twelve million of the 2 billion people who tuned in to watch the 2011 marriage of Prince William and Kate Middleton were Canadians.

This perspective on the monarchy has even allowed for the emergence of the niche tabloid Royalty Monthly. Between the celebrity status of our monarchy and the Queen’s current age and health problems, although improved since initially falling ill, a serious dialogue about their role in Canada's future is a necessary one to start.

Some Canadians view the

monarchy as a cute and fun institution due to its symbolic nature and feel that it should be kept the way it is due to its historical and cultural significance, but I would suggest a more critical perspective.

Through a purely financial perspective, a perfectly reasonable argument may be formulated, which would suggest that the monarchy brings a financial burden that outweighs its traditional value. In 2016, the royal family made an eightday visit to Canada which resulted in a $2 million cost for the Royal Canadian Mounted Police, for pay, overtime and travel expenses.

The royal family — even when not in our country — costs Canada a considerable chunk of change. A 2009 Maclean’s article claims that Canadians per capita are spending more on the Queen and her representatives than the British per capita by a margin of $1.53 to $1.32.

A dollar and a half per person may not sound like a lot but when it adds up to $40 to $50 million a year it becomes harder to justi-

Lesia Karalash / Graphics Editor

Taking time

for leisure this term LIAM FITZ-GERALD Classes are back in session for University of Saskatchewan students. This comes with the question, however, about whether or not leisure activities — like finishing that book you started over the holidays — can continue into the new school year.

With any luck, many students, when they were not working or spending time with significant others

and extended family, got a chance to do things called hobbies over the break. You know, the luxuries that get thrown out the window towards mid-late October.

Such hobbies include leisure reading and creative writing. Anecdotally speaking, from both personal experience and conversations with fellow students, these two things seem to be the biggest casualties of university coursework picking back up — alongside the plethora of employment,

fy, especially considering the fact that the monarchy serves a symbolic role. On the other hand, it is said that anything cute and fun costs money — which justifies the expenditure.

Polls have shown that despite the fame that the royal family has, public opinion of the monarchy as a part of Canadian political society is low. A 2009 Canada Day poll by Strategic Council found that a mere 30 per cent of Canadians related to the Head of State and 65 per cent suggested that we make a transition away from the monarchy after the end of Queen Elizabeth II’s reign.

To bring in a more contemporary stat, over 60 per cent of Canadians last year claimed to be in favor of keeping Queen Elizabeth but only 46 per cent support a more boring Prince Charles, who is next in line for the throne.

A 2015 Victoria Day poll shows that 54 per cent of those polled do not want to see Charles take the throne and almost 40 per cent feel the monarchy in Canada should be abolished in its entirety. By contrast, 45 per

cent do not want to be distanced from the monarchy and 16 per cent are apathetic to the relationship.

The demographic breakdown of support — or lack thereof — may not come as too much of a surprise, but is interesting nonetheless.

Francophones and Quebecers are among the most supportive demographics for separating from the English monarch at 72 and 71 respectively, which I would

volunteer and internship activities that goes with it.

Anecdote aside, a 2005 survey conducted by University of California showed that leisure reading severely declined in American university students in their first year. From the beginning to the end of the school year, the number of students who enjoyed leisure reading fell from 27 per cent to 15 per cent.

While Canadian statistics — accumulated by the Research, Analysis and Industry Development Directorate — showed that broadly speaking, Canadians still enjoyed leisure reading, this study did not appear to specifically examine habits of students in depth.

It’s not hard to see why leisure reading and other activities, such as writing, may decline in students.

With a whopping gross domestic product growth of 1.8 per cent for Canada predicted to grace the country between 2016 and 2020 and no sign of a tuition break on the horizon, students are working more and doing whatever they can to land one of those rare well-paying jobs with career prospects after graduation.

When they do have a break from school and employment, their first instinct — after sleeping — is probably to engage in social activities with friends and family.

Yet, in such an atmosphere, it would appear that the mental breaks and such leisure activities are more important now than ever. A study from the Ontario University and College Health Association has shown that in 2016, 65 per cent of students surveyed in Ontario had overwhelming anxiety and 13 per cent of students had suicidal thoughts. It is probably fairly safe to infer that these are issues Saskatchewan students face as well.

If you want to continue leisure reading or writing for fun during the school year, knowing when your busy times are will be key.

Factor your work or extracurricular schedule into this as well. Plan for your busy time and recognize that any fun activities will probably be put on hold, as any social activities would be.

Also consider reading short stories as opposed to

14 the sheaf publishing society ∙ www.thesheaf.com

assume stems from the long historical tensions between French Canada and the rest of Canada’s loyalty to the British crown.

With the underwhelming support for the monarchy in Canada — and her majesty’s failing health and advancing age — it seems increasingly relevant that we consider reforms to our current system and take a second look at the monarchy in our country.

governmentofalberta / Flickr Surprisingly, Queen Elizabeth II will not live forever.

lengthy novels. Short stories can offer great character development, interesting settings and compelling issues. If you must read a larger novel, just be prepared for the reality that it may take time to complete it and you may forget earlier plot devices or lines.

You could even have a bedtime book to help you unwind and then sleep.

Leisure reading could be a reward for getting through some course materials or working on an assignment.

This advice can also hold true for other activities like playing video games, writing for fun, woodworking, and so on. Do not feel guilty about giving yourself a break from our high anxiety society.

Lastly, don’t beat yourself up if you have trouble making time for these things or just don’t do them during the school year. Be realistic about your busy times and recognize that things get put on hold.

Yet also remember to take care of yourself and find some time to do what you love, lest you find yourself hateful and spiteful about why you came to university in the first place. jan 12, 2017

PAGE TYPE DISTRACTIONS campus chat

“

”

What would your last meal be?

Quaker Oats purchases the Sheaf “Chicken shawarma sandwich.”

Taha Jomha

MEMORIAL UNION BUILDING — In what can only be described as a historic moment, PepsiCo officially announced on Jan. 9 that it is the new parent company of the Sheaf through its subsidiary company of Quaker Oats.

“I’m very excited to see what this change of ownership will entail,” editor-in-chief Mia Lasser told the Sheaf. “We’re all

longtime fans of popular and beloved Quaker Oats products like Cap’n Crunch, Quaker Instant Oatmeal and Rice-A-Roni, so this sale just seemed intuitive.”

Even students are getting on board. Upon being given free samples of Amp Energy, Mountain Dew Voltage and Rold Gold Pretzels, many on the University of Saskatchewan campus reacted positively to the fact that Quak-

er Oats and their wonderful parent company of PepsiCo now own the Sheaf.

“I could probably get used to this,” third-year studio art major Spencer Dirks said.

“I’ve never read the paper before, but who’s going to complain about free Mountain Dew?” While neither PepsiCo nor its subsidiary Quaker Oats was available for comment, Lasser assures that

the change of ownership will not affect the content of the paper.

“It’s preposterous to suggest that this will lead to bias,” Lasser said. “This isn’t like when The Coca-Cola Company and their subsidiary Nestlé purchased that student paper in Ontario.

I assure you we’ve still got that same sense of journalistic integrity that you fondly remember growing up with.”

XKCD.COM

EP1 EP

by FKA Twigs

“Noodles.”

Brady Pitts

EMILY MIGCHELS

EP1 was initially released back in 2012 only on vinyl, but with the recent re-release of the artist's debut, listeners can finally access these steamy melodies on streaming services. This is a tasty treat for fans and the purest introduction into the artist’s style. Check out the track “Breathe” and let it ease you into the day.

“Belgian waffle with whipped cream and chocolate.”

Jillian Rogers HUGECARTOONS.COM

photo of the week

HARKAVAGRANT.COM

Katherine Fedoroff

jan 12, 2017

www.thesheaf.com

∙ the sheaf publishing society 15

BACKPAGE PAGE TYPE

WANT TO BE INVOLVED ON CAMPUS?

PROVIDE PEER SUPPORT

VOLUNTEER AT ONE OF THE USSU CENTRES

ORIENTATION & TRAINING RETREAT January 21, 2017

Room 133, Arts • 10:00 am RSVP to help.centre@ussu.ca Attendance is mandatory for all volunteers

University of Saskatchewan Students’ Union

PrideCentre

University of Saskatchewan Students’ Union

UNDERGRADUATE PROJECT

SYMPOSIUM January 26, 2017

North Concourse, Upper Place Riel For more information visit

www.ussu.ca

16 the sheaf publishing society ∙ www.thesheaf.com

jan 12, 2017