January 25, 2017 by The Sheaf

JANUARY 25, 2017

I SS UE 1 8 , VO L . 1 0 9

YOUR UNI VE R S I T Y O F SAS K ATC H E WA N ST UDE NT NE WS PA P E R S I N C E 1 9 1 2

The University of Saskatchewan’s main campus is situated on Treaty 6 Territory and the Homeland of the Métis.

Flowchart: Finding the best bar bites

Bees?

is h

ciet

iPhone? More like bye, phone

p ubl

Skaters review new outdoor rink

ht e sheaf

ing so

THE

D FO

page#

e u s s I

8TH STREET

NEWS

T H E S H E A F P U B L I S HI NG S OC I E T Y // JA NUA RY 2 5 , 2 0 1 8

the sheaf

NEWS

ciet

p ubl

is h

ing so

EDITOR-IN-CHIEF | Jessica Klaassen-Wright

editor@thesheaf.com NEWS EDITOR

CULTURE EDITOR

Nykole King

Tanner Bayne

news@thesheaf.com

culture@thesheaf.com

SPORTS & HEALTH EDITOR

OPINIONS EDITOR

Emily Migchels

Jack Thompson

opinions@thesheaf.com

sportshealth@thesheaf.com

I SS UE 1 8 // VO L . 1 0 9

Study-abroad options cater to student interests Students can take advantage of the study-abroad programs offered in their colleges, for longer or shorter trips.

STAFF WRITER

Lyndsay Afseth staffwriter@thesheaf.com COPY EDITOR

| Amanda Slinger

copy@thesheaf.com LAYOUT MANAGER

| Laura Underwood

layout@thesheaf.com PHOTO EDITOR

| J.C. Balicanta Narag

photo@thesheaf.com GRAPHICS EDITOR

| Lesia Karalash

graphics@thesheaf.com WEB EDITOR

| Jeremy Britz

web@thesheaf.com OUTREACH DIRECTOR

| Victoria Becker

outreach@thesheaf.com AD & BUSINESS MANAGER

| Shantelle Hrytsak

ads@thesheaf.com COVER IMAGE

J.C. Balicanta Narag BOARD OF DIRECTORS Kyra Mazer Emily Klatt Hasith Andrahennadi Momo Tanaka Katherine Fedoroff Liam Richards

ADVERTISING (306) 966 8688 EDITORIAL (306) 966 8689

Mission // 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, it provides unique insight into university issues through a student perspective. The staff of editors, photographers and artists collaborate with volunteers as student journalists to create a product relevant to students on the University of Saskatchewan campus. Legal // The Sheaf, published weekly during the academic year and periodically from May through August, is an incorporated non-profit that is, in part, student-body funded by way of a direct levy paid by all partand full-time undergraduate students at the 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 Sheaf Publishing Society is open to all undergraduate students at the U of S, who are encouraged to contribute to the newspaper. Absolutely no experience is required! The 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 libellous material. Land Acknowledgement // The Sheaf acknowledges that our office is built on Treaty Six Territory and the traditional homeland of the Métis. We pay our respects to the First Nations and Métis ancestors of this place and affirm both the importance of our relationship with Indigenous peoples and students at the U of S and our commitment to recognize and remain accountable for our collective history.

CORRECTIONS

In our Jan. 11 issue, the article “It’s a bumpy road for ridesharing companies in Saskatoon” incorrectly stated that Uber no longers operates in Calgary. In fact, Uber relaunched its operations in Calgary on Dec. 6, 2016, after the company’s aborted first run in 2015. We apologize for this error. If you spot any errors in this issue, please email them to: copy@thesheaf.com

2 / NEWS

NYKOLE KING NEWS EDITOR

While some students may be aware that there are study-abroad options available at the University of Saskatchewan, many may not know that their colleges offer programs that are specifically targeted on their study or travel interests. The annual deadline to apply for most studyabroad programs for the spring, summer and fall terms is Feb. 1. With these programs, students can get experiential-learning opportunities and earn credits towards their degree programs with the travel period that suits them best. Programs can run anywhere from a few months to only 10 days in another country. Emma Wist, a fourth-year management student, travelled to Stuttgart, Germany, to take COMM 498: Evidence-Based Strategy and Decision Making in the spring of 2017. She explains that the aspect of the trip that stood out most to her was the difference between Canadian and German culture, with regards to their business practices. “It was just interesting, more from a learning perspective, to see the difference countryto-country, because so many businesses operate internationally,” Wist said. The U of S also has taught-abroad courses, short programs that vary in length in which a U of S instructor will travel with a group of students and teach them in their host country. In contrast, summer- and term-abroad programs give students the chance to travel independently and take courses from their host university, which will then transfer back to the U of S as credits. Rebecca Tweidt, a fourth-year agronomy student, took a taught-abroad course in the Netherlands in 2015, titled AGRC 311: International Study Tour, and she later returned in February 2017 for a term program at the same host university. She discusses the differences between the two programs. “I felt like, doing the taught-abroad [course], I got the tiniest little taste of the culture, and it was just like I need more — I need to learn more — and I felt like a tourist, and then, when I actually went there to take the term abroad, I felt like a resident — like I actually lived there. You become part of the culture,” Tweidt said. Tweidt explains that she enjoyed the longer program, as it offered her more independence, while Wist says the 10-day program was enough time to learn and gain a cultural-exchange experience. Tweidt also warns students to talk to their academic advisors before enrolling in study-abroad courses to confirm that their credits gained abroad will successfully transfer back. Tweidt notes that she has considered travelling again after completing her degree, as her term abroad gave her the chance to develop personally and academically. She encourages everyone

to try travelling by themselves, as it helped her understand herself better. “It definitely prompted me to broaden my horizons, especially once I leave university, because — especially in something like the sciences — your degree can transfer in so many different ways,” Tweidt said. “There are plenty of opportunities out there — and also, learning that you can get along with people from other countries and you can almost enjoy their company even more.” Wist also encourages students to take advantage of the travel opportunities offered through their colleges, and she explains that going on a study-abroad trip will demonstrate to future employers that a student is ambitious and adventurous. “One of the guys on the trip, he applied to the co-op program this fall and immediately got a job from being on this trip,” Wist said. “It just adds so much more to your resumé to have that international experience.”

Lesia Karalash / Graphics Editor

WWW.T H E S H E A F.COM // @ U SAS KS H E A F

JA NUA RY 2 5 , 2 0 1 8

NEWS

Student project aims to humanize missing and murdered Indigenous women One U of S student, who hopes to change perceptions of Indigenous women using social media, has gained recognition from the UN. SOPHIA LAGIMODIERE

In December, an undergraduate student at the University of Saskatchewan was selected by the United Nations Association in Canada to present her enterprise idea at the Active Citizens Social Enterprise, which took place from Dec. 1 to 3, 2017. Vanessa Johnson is a thirdyear Métis student in the Saskatchewan Urban Native Teacher Education Program, known as SUNTEP. Johnson was selected to present during a UN training session in Ottawa on an idea that furthers one or more of the Sustainable Development Goals set by the UN. Her project, Missing and Murdered Indigenous Women, aims to humanize Indigenous women with the use of social media platforms. This initiative is based on improving gender equality and building peace, justice and strong institutions, two of the 17 SDGs. Johnson wants to change the stereotype of Indigenous women as victims and focus less on

the person who perpetrated the attack. Rather, she wants to humanize these women by talking about them personally and listening to their stories. “Indigenous women in the media are portrayed as — for the most part — weak and not overly important, unless there’s a specific stereotypical role that they’re playing, like a shaman. I grew up extremely proud of who I am, and … all these people that I know have pushed so hard against that stereotype that I don’t see Indigenous women as weak,” Johnson said. Johnson notes there were approximately 30 other applicants from across Canada at the workshop in Ottawa, and three other U of S students were also selected. She explains that entrepreneurs were invited to speak with these young innovators about how to launch an enterprise, even without funding. Supervisors from the UN also attended to talk to the group. The ACSE launched in 2016, and since then, it has aimed to incorporate the 17 UN SDGs into the ideas of young innovators like Johnson. She encour-

ages other students to submit their entreprise ideas for ACSE 2018, which will open for applications this summer. This year, there were regional workshops held in six cities, each with 20 to 30 youth innovators in attendance from all across the country. Only the top 15 submissions will be selected to attend the March 2018 Youth Innovation Summit in Ottawa, where these young innovators may receive funding and support to strengthen their social enterprises. Johnson’s enterprise idea reflects her lived experience as an Indigenous woman, as she has been personally affected by violence against her family and friends. She explains that she sees missing and murdered Indigenous women as more than just a statistic and wants to educate the public on this issue. “I’ve had cousins, I’ve had friends, I’ve had all these people gone, and that’s where it all comes from. I’ve had cousins [go missing] who are still open cases who will never be found. That’s just the reality of the situation. If you’re Indigenous, you know someone who’s miss-

ing; you know someone who’s murdered,” Johnson said. As part of her project, Johnson is working to cultivate a social media presence for the families of missing and murdered Indigenous women. Those who know the woman personally can contribute to the collection of online memories about her by writing a story, sharing a quotation or a memory, and then posting it with the hashtag #shewasawarrior. With this initiative, Johnson hopes to focus less on the statistics and stereotypes con-

nected to Indigenous women and instead focus more on the character and story of each person as an individual. She discusses how colonization has led to negative impacts for Indigenous communities, such as violence and stereotypes. “I really want to drive home the fact that these women aren’t victims. They were resilient and fought, and we’ve been fighting since contact [with settlers]. We were warriors,” Johnson said. “There’s so much stuff that happens that is never in the media, you know? It’s incredible.”

Vanessa Johnson / Supplied Workshops were held in Vancouver, Calgary, Toronto, Ottawa and Halifax.

pigs

canada's

pink floyd

tribute act

left + right tour

"This concert experience will blow you away" - Don Lehn, Fraser Valley News

TIX at Broadway Theatre, by phone (306) 652-6556 or broadwaytheatre.ca NEWS / 3

NEWS

T H E S H E A F P U B L I S HI NG S OC I E T Y // JA NUA RY 2 5 , 2 0 1 8

I SS UE 1 8 // VO L . 1 0 9

Rink in the Bowl well-received by campus community Students discuss how they feel now that the Rink in the Bowl is fully operational. NYKOLE KING NEWS EDITOR

Finally, after almost a year in the making, the University of Saskatchewan Students’ Union celebrated the grand opening of the Rink in the Bowl on Jan. 8. The USSU has secured resources to maintain the rink annually, beyond this winter. When Crystal Lau, the vice-president student affairs of the USSU, was campaigning for her position, one of her platform points was to establish a rink in a central outdoor space. After being elected, Lau worked on the project proposal all summer and then received the goahead when the U of S Office of the President approved $10,000 in funding on Oct. 17, 2017. Lau explains that she started crying as she cut the ribbon during the grand opening, because she was overcome with emotion at seeing her campaign promise fulfilled with the help of the USSU staff and various departments across campus. “It was overwhelming,” Lau said. “I didn’t even think about it until I got there, and then, in

COMING EVENTS follow us

AN EVENING WITH THOMAS KING author of

The Inconvenient Indian Tuesday, January 30,7 PM

GRAIN MAGAZINE WINTER LAUNCH

Wednesday, January 31, 7 PM

4 / NEWS

the moment, I just couldn’t stop crying, because it took many months, and a lot of people … worked together, and then, finally seeing it happening, when there [have] been a lot of road blocks.” According to Lau, the Rink in the Bowl will promote physical activity and improve the student experience. She has worked to establish sponsorships from U of S Alumni, Campus Rec and the Language Centre to offset the costs of the materials and labour for the rink. The rink will stay open for the rest of the winter season, as long as the weather permits. Liana Farrell, a second-year international studies student and long-time recreational figure skater, explains that going to the gym can feel mundane, but the rink offers students a way to be active while also being social. “I think it’s a great idea, because in winter, especially in Saskatchewan, it’s hard to find things on campus to do, active-wise,” Farrell said. “It’s kind of a nice way to spend the afternoon not in the library but still with your friends.” Laura Zmud, a third-year arts and science student and recreational hockey player, notes that having a skating rink in the Bowl is more accessible to the campus community between classes, even if there are some outdoor rinks nearby, like the Cameco Meewasin Skating Rink beside the Delta Bessborough Hotel. “Maybe students can accept having a half-an-hour break, when you’ve only walked like two minutes to the rink,” Zmud said. “[With] other outdoor rinks that are kind of similar to that style, like the one at the Bess, … [the] ice quality [is] kind of not so great, but this rink, I was really impressed with.” While in between classes, Farrell, Zmud and two of their friends arranged to try the rink the second week that it was open. Zmud explains that the group had some difficulty getting on and off the rink, because the entrance mats were slippery with ice, but otherwise, they enjoyed the Rink in the Bowl. Tiana Kirstein, a second-year classical, medieval and renaissance studies student and member of the U of S Anne Collingridge Figure Skating Club, says that she frequents the Rutherford Rink to practice her stunts. She explains that the Rink in the Bowl is too small

Heywood Yu Skaters can get hot chocolate every Monday at 2 p.m. if they come out to the Rink in the Bowl.

for her to practice stunts on, but she will likely make use of it for leisure time with friends. “With rinks like this, you can usually only go in circles, and you can’t spin or jump or anything without endangering someone else,” Kirstein said. “Skating outside is still fun, when you can, because it’s a nice change from the typical indoor-training situation.” Students can borrow skates from the Physical Activity

Complex using their student ID cards. There is a collection of approximately 50 pairs of skates for use, and Zmud notes that they are in good repair. “I think it’s awesome that, at the PAC, you can get skates for free,” Zmud said. “My friend got his skates from the PAC, and he said they were good, and they looked like they were in good shape.” The Rink in the Bowl has not only attracted students to it but

also faculty and staff. Zmud explains that even her mother, who works at the Western College of Veterinary Medicine, and others at WCVM have been interested in using the rink. “My mom works at the vet college, and they’ve all heard about it, and a few of their staff have gone out during their lunch hour. So, it’s hitting more than just students,” Zmud said. “It’s hitting faculty and all levels on campus, which is nice.”

JA NUA RY 2 5 , 2 0 1 8

SPORTS&HEALTH

WWW.T H E S H E A F.COM // @ U SAS KS H E A F

SPORTS&HEALTH

Sheaf workout: Easy-peasy exercise JENNA LEUNG

Maybe you haven’t worked out in a while, or you’ve been thinking about exercising at the gym, but you don’t know where to start. These simple exout to get you started. This workout can be done at the gym or in the comfort of your own home — and all you’ll need is a yoga mat and a chair.

1. Alternating superman: Two sets of 8 reps (per side)

Jaymie Stachyruk

Disconnecting: Why I made the switch to a flip phone

2. Tricep dip: Two sets of 5 reps

How switching back to a basic phone brought me some peace of mind. BRENDEN PALMER

I got rid of my smartphone a few months ago. While my contract would have expired this upcoming summer and it was tempting to upgrade to the newest model, I decided to make a downgrade instead. Despite all of the high-tech alternatives to my dying device, I reverted back to the old tried-andtrue flip phone. Price certainly affected my decision, and having more money in pocket is a plus, but I have to admit that the biggest factor driving my decision was a desire to detox from the online world and the seemingly perpetual connectivity that I was suffering from. My phone was like a drug to me in some ways — an irresistibly limitless supply of interesting facts and entertainment all contained in the palm of my hand. I’d tried those apps that limit screen time, but there’s always some way to disable them if you’re really anxious to use your phone — so I decided to cut the cord completely. We have magic in the palm of our hands, and it’s amazing when you stop to think about it, but was I actually benefiting from any of it? Probably not. There’s definitely better, more reliable information contained in books and scholarly journals. That’s not to say my smartphone wasn’t useful at times. Tracking city transit on my smartphone was a godsend to me at first, but I’ve since memorized the scheduled times for all of my buses. Digital app stores also provide a plethora of programs that are supposed to make our lives easier, but our forebears got along just fine with pens, paper and books — and I’m sure that we can, too.

My flip phone only has a handful of features. I can still talk and text as much as I want — although T9 texting is a bit of a hassle once the nostalgia wears off — and it’s got a calculator. But, the camera on the flip phone is next to useless, and I’m too lazy to figure out how to put music on it. So, I either need to invest in an iPod — if they even make those anymore — or just deal with not having portable music. At first, I was worried about how I was going to do to deal with the inevitable boredom that would seep into the empty gaps in my life, but I soon realized how much more time I had to do other enjoyable things. The possibilities are endless. Maybe I can learn that song I always wanted to play on my guitar or start writing a short story. Doing more homework is nice — and do I ever need to do that. I could even write an article for the Sheaf about how not having a smartphone has given me so much more free time to do things. But, it goes deeper than that. In a lot of ways, my smartphone prevented me from dealing with my anxiety and depression. Instead of taking the time to be honest with myself and face my own demons, I was just searching for distractions in a very unhealthy way. In those moments, when I was home alone with nothing to do but think and nothing else to focus my mind on, I was finally able to deal with some of the issues I had been putting off for years. It’s not a perfect solution, and I don’t think that ridding the world of smartphones will cure the world of depression — nor do I think that everyone who uses a smartphone is harboring some issue that they haven’t dealt with — but I just know it was the best choice for me.

3. Donkey kickback: Two sets of 10 reps (per side)

4. Plank: 15 seconds

All graphics by Lesia Karalash / Graphics Editor

SPORTS & HEALTH / 5

SPORTS&HEALTH

T H E S H E A F P U B L I S HI NG S OC I E T Y // JA NUA RY 2 5 , 2 0 1 8

I SS UE 1 8 // VO L . 1 0 9

Huskies hope to spread LGBTQ inclusion in sport with You Can Play Project night The Huskies want to broadcast the message that, regardless of any other factors, athletes should be judged on their athletic prowess alone. LYNDSAY AFSETH STAFF WRITER

From Jan. 19 to 20, the Huskies hosted an event for You Can Play, an LGBTQ initiative that works to provide inclusive spaces in athletics. The hockey team used pride tape for their sticks, and Huskies pride T-shirts were given out to the first 150 people to arrive for basketball. You Can Play is a socialactivism campaign that was launched by Patrick Burke, Brian Kitts and Glenn Witman in 2012. Their mission is to challenge the way athletic spaces are perceived and to create environments of inclusion for all athletes, regardless of their gender or sexual orientation. Nicole Betker, the sports information director for Huskie Athletics, explains how the Huskies got involved in the project. “Huskie Athletics Council, the student body for Huskie athletes, voted to become an official You Can Play Project school in 2014,” Betker said, in an email to the Sheaf. “In the spring of 2015, the Huskie Athletics video of support was

David Hartman Katherine Fedoroff Huskies pride shirts were given to the first 150 fans through the door, and members of the men’s hockey team used rainbow tape in support of You Can Play.

launched on the You Can Play Project website.” Patrick Burke, co-founder of the initiative, is the brother of Brendan Burke, who came out as gay in 2009, shortly before he passed away in a car accident. The Burke brothers were closely tied to the hockey world, as their father, Brian Burke, is a prominent NHL executive. Patrick, along with Kitts and Witman, founded You Can Play in Brendan’s honour in order to continue the fight against homophobia in sports. The Huskies men’s hockey team played games on Jan. 19

and 20, and both the women’s and men’s basketball teams played on Jan. 19 in support of You Can Play, because as Betker discusses, the Huskies community believes in the same ideals as the founders of You Can Play. “We want the Usask community to know that Huskie Athletics is a safe place to be an athlete, supporter and fan,” Betker said. “Huskie Athletics believes in inclusion in sport.” This is the first You Can Play event hosted at the University of Saskatchewan, but Betker hopes that it leads to greater awareness about this issue.

“This event on the weekend is the first of what we hope is a springboard to larger awareness for the You Can Play Project across … Canada West, U Sports and the Saskatoon university community,” Betker said. In order to challenge the locker-room culture often associated with athletics, the founders of You Can Play hope to bring a focus to homophobia in sports by spreading awareness and advocating for fair opportunities for all athletes to participate in sports. You Can Play aims to create an environment wherein ath-

letes are judged based on their work ethic and talent in their sport rather than their sexual orientation or any other characteristic unrelated to their athletic prowess. The U of S chose to get involved because they hold the same beliefs, Betker explains. “We believe in providing a safe and inclusive environment for all athletes, coaches and fans — and that your gender, religion, race or sexual orientation shouldn’t matter,” Betker said. “You are judged on your ability as an athlete in the sport of your choice.”

Huskies women’s basketball wins on team’s annual Shoot for the Cure night The University of Saskatchewan Huskies are continuing to prove why they’re one of the country’s top programs in women’s basketball. MATTHEW JOHNSON

Prior to Jan. 19, the women’s basketball team was undefeated in 2018, but their dream start to the year ended when they fell to the Trinity Western Spartans in a tight battle, which resulted in a series split placing the Dogs at 14-2 in the conference. The Huskies had a six-point lead with just over four minutes remaining in the first game of the weekend, but that lead faded away as the Spartans snuck by Saskatchewan, winning 69-68. However, the Dogs were able to bounce back in a dominant fashion the following night, as they trounced Trinity Western 82-64. Saskatchewan was led by Sabine Dukate and Summer

6 / SPORTS & HEALTH

Masikewich — who chipped in 21 and 19 points, respectively. This Jan. 20 triumph was a special night for the team, as the Huskies played host to Shoot for the Cure. This national initiative, which is in its 11th year, has raised over $1.1 million in donations for the Canadian Cancer Society. Lisa Thomaidis, head coach for the women’s team, acknowledges the success the initiative has had since its inauguration in 2007, noting how meaningful the event is for everyone involved. “Shoot for the Cure has been an amazing success for the women’s basketball teams across the country. We have every single team in Canada contributing in a variety of ways to raise money for the Canadian Cancer Society. This disease impacts each one of us on different lev-

Gabbie Torres The Huskies women’s basketball team has contributed to over $1.1 million dollars in donations.

els, so we are excited to be a part of such a worthy cause,” Thomaidis said, in an email to the Sheaf. The Huskies are sitting at 14-2 and second place in the Canada West conference, trailing behind only the Regina Cougars, who won their last 10 games and are sitting at 15-1. Upcoming clashes against the Cougars in February will have the power to significantly alter conference standings, and success against Regina will prove to be pivotal if the Huskies wish to finish first in the Canada West conference at the end of the regular season. Thomaidis speaks about the im-

portance of using the recent matchup against Trinity Western as a measuring stick to see where the team stands and where they need to go, as they get ready for the stretch run. “We are focused on the process and getting better every day,” Thomaidis said. “This weekend [was] a great opportunity to play against a strong team and see what tweaks we need to make before we prepare to play Regina.” The Huskies will look to use their dominating victory over the Spartans as a springboard, as the team travels to Brandon on Jan. 26 to take on the Bobcats.

CULTURE

WWW.T H E S H E A F.COM // @ U SAS KS H E A F

JA NUA RY 2 5 , 2 0 1 8

EVENTS

CULTURE

T H U R S

TIFF CANADA’S TOP TEN SHORT FILMS PROGRAMME @ THE ROXY THEATRE, 6:15 P.M.

SPOKEN WORD OPEN MIC & POETRY SLAM FEAT. LO @ FRANCES MORRISON LIBRARY, 7:00 P.M.

THE DIRTY CATFISH BRASS BAND @ THE BASSMENT, 8:00 P.M.

TSAR SHOWCASE FEAT. SONS IN THE SKY, JAYME MITCHELL AND REGAN MARTIN @ UNDERGROUND CAFÉ, 8:00 P.M.

F R I

ISSAC GOES CURLING @ ISSAC, 6:00 P.M.

PSSA KARAOKE NIGHT! @ LOUIS’ PUB, 7:00 P.M.

JEFFERY STRAKER TRIO @ THE BASSMENT, 8:00 P.M.

90S VIDEO DANCE PARTY!

Shirley Charles

@ AMIGOS CANTINA, 10:00 P.M.

It’s important to be serious about the quality of your campus cafeterias.

Campus cook off: 27 S A T

Comparing Marquis Culinary Centre and Choices The U of S campus has two comprehensive cafeterias, but which one takes the cake?

SASKPARTY LEADERSHIP RESULTS LIVE @ LOUIS’ PUB, 4:00 P.M.

THE A/B TRIO FEAT. MARK DEJONG @ THE BASSMENT, 8:00 P.M.

LB5Q PRESENTS: LUMINOSITY @ PINK LOUNGE & NIGHTCLUB, 8:00 P.M.

WARES WITH SELCI AND BUNWITCH @ AMIGOS CANTINA, 9:00 P.M.

S U N

NESS 2018 JAN. AUDITIONS @ CAPITOL MUSIC CLUB, 1:00 P.M.

JAMES BARKER BAND WITH MEGHAN PATRICK AND JO JO MASON @ O’BRIANS EVENT CENTRE, 7:00 P.M. TONIGHT IT’S POETRY: JANUARY SLAM! @ AMIGOS CANTINA, 8:00 P.M.

BLAKE GRAHAM

While there’s no lack of food options on campus, few establishments operate on the level that the Marquis Culinary Centre and Choices do. So, I took it upon myself to stage a cafeteria competition. The Marquis Culinary Centre is one of the largest food services on campus, providing three meals a day every weekday — as well as brunch and dinner on weekends. They serve an impressive menu that changes daily and can accommodate a wide range of dietary needs. For $11.99, you can choose from an array of food from the Marquis buffet. The buffet includes several hot entrees, soups, types of noodles and sides of vegetables, as well as a deli line where you can create your own sandwich or wrap. For this review, I tried their chickpea, tomato and mushroom soup, along with the entrees of the day — namely, herb and garlic chicken and a Mediterranean “catch of the day.” Though both options were fresh and filling, Marquis was also serving cheese and Italian sausage pizzas that proved to be a casual but fulfilling alternative for the less adventurous.

Marquis also had an impressive array of vegan and vegetarian options. For example, they offered lemon-rice pilaf, roasted vegetables, basil-roasted tomatoes and nacho chips with rice that were all delicious and could stand as full meals on their own. Overall, the quality, freshness and options available at Marquis are enough to please just about anyone. The other cafeteria mainstay on campus is Choices in St. Thomas More College. Though smaller than Marquis, it’s a superb alternative. They serve breakfast and lunch every weekday, costing STM students $9 and other students $10 for the buffet. Despite the fact that Choices is a smaller operation than Marquis, they manage to maintain quality fare. Like Marquis, Choices also has a buffet-style focus, so their smaller portion sizes are not much of an issue. Furthermore, Choices has, well, choices that can please almost anyone. Between their burgers, chicken drumsticks and roast beef, it’s hard not to like their menu. The bacon, ranch and pork pizza that I tried was a surprisingly good take on a standard dish. Additionally, Choices was also serving delectable mashed potatoes and a quality rice medley as alternatives to their meat-based mains.

Despite stuffing my face full of everything from the Choices buffet, I still made room for dessert. The brownies and carrot cake felt homemade and were a great end to a satisfying meal. To be honest, prior to this outing, I had never tried Choices, and I was pleasantly surprised by the elegance and simplicity of the buffet — I’ll definitely be going back soon! Choices and Marquis offer two very different experiences and atmospheres that benefit students in different ways. For instance, Marquis offers striking dishes from all over the world, making you reconsider what you think a cafeteria can do. Moreover, Marquis’s menu challenges you to try new meals, while still allowing you to remain within your comfort zone if you want to. Undoubtedly, Choices offers a more subtle and relaxed take on campus food, but it does not disappoint. At the very least, the options at Choices reminded me of the comforts of a home-cooked meal. You know what you are going to get with their familiar menu items. It’s clear that there’s a compelling argument for both establishments. However, don’t take my advice — try them both out, and see which one is more to your liking!

ANDREW MD @ THE YARD & FLAGON PUB, 9:00 P.M.

M O N

READING & DISCUSSION WITH THOMAS KING @ GORDON OAKES RED BEAR STUDENT CENTRE, 2:00 P.M.

QUEBEC SHOOTING VIGIL @ 222 COPELAND CRES., 6:00 P.M. THOMAS KING: MY WRITING LIFE @ CONVOCATION HALL, 7:00 P.M.

VIDEO GAME MONDAY @ LOUIS’ PUB, 7:00 P.M. WICCA 101: AN INTRODUCTION TO THE CRAFT @ PRACTICAL MAGICK & CURIO SHOPPE, 7:00 P.M.

T U E S

BREAKING GROUND @ GLOBAL GATHERING PLACE, 4:00 P.M.

MILKY CHANCE WITH LEWIS CAPALDI @ O’BRIANS EVENT CENTRE, 7:00 P.M.

TOONIE TUESDAY @ LOUIS’ PUB, 7:00 P.M.

LAILA BIALI CD RELEASE @ THE BASSMENT, 8:00 P.M.

W E D

CAMPUS MASTER PLAN JANUARY OPEN HOUSE @ PLACE RIEL, 9:00 A.M.

WING WEDNESDAY @ LOUIS’ PUB, 5:00 P.M.

WINTER STORIES @ GORDON OAKES RED BEAR STUDENT CENTRE, 5:30 P.M.

DANIEL ROMANO’S ANCIENT SHAPES WITH THE SIPS @ AMIGOS CANTINA, 9:00 P.M.

UNTIL JAN. 26 JAN. 27 FEB. 4 JAN. 27 FEB. 22

CUT IT OUT: RESTORE POST SECONDARY FUNDING @ U OF S CAMPUS NUTRIEN WINTERSHINES FESTIVAL @ SASKATOON FARMERS’ MARKET

AFTERGLOW BY MICHEL BOUTIN @ THE GALLERY / ART PLACEMENT INC.

CULTURE / 7

FEATURE

T H E S H E A F P U B L I S HI NG S OC I E T Y // JA NUA RY 2 5 , 2 0 1 8

Feeding Usask: Are students getting enough? At a time when concerns about rising tuition and students’ living costs abound, food security among students is becoming increasingly important.

8 / FEATURE

JACK THOMPSON

SPORTS & HEALTH EDITOR

When looking at the food in a person’s life, the questions shouldn’t necessarily stop at “What is enough?” Rather, in order to discover what food security at the University of Saskatchewan looks like — and what it truly means — one has to look at the issue from several angles. A recent study conducted at the U of S and published in December 2017 found that 39.5 per cent of participants experience food insecurity to some degree. To get some of our own answers, the Sheaf ran a poll, which was open to students and advertised on PAWS, that aimed to get an overview of what students are experiencing when it comes to food. This poll ran for approximately one week, consisted of 10 questions and received over 200 responses. Fifty percent of the participants in the Sheaf poll admitted to skipping a meal out of financial concerns. Half of participants also stated that they have no knowledge of any programs that can help them acquire food in tough times. The amount of food students can access in a day also varies from person to person. Fortyone per cent of poll participants get three meals a day and 47 per cent get two, while nine per cent replied that they have only one meal or less on average. A small minority of three per cent indicated that they have four or more meals a day. To discuss food security on campus in more detail, the Sheaf spoke with Caitlin Olauson, who completed her master’s degree at the U of S in community health

I SS UE 1 8 // VO L . 1 0 9

and epidemiology and worked on the aforementioned study as part of her master’s thesis. In the interview, Olauson broke down the demographics of the students in her survey who indicated that they experience food insecurity. “From the results, we saw that some characteristics of certain demographics had a higher association with being food insecure — for example, international students, students who are parents, Indigenous students and students who used government student loans as their primary income,” Olauson said. Olauson states that the study met its projected response rate of 30 per cent among those who received the survey over email, which was sent to around a quarter of the student body. Olauson also shares her opinion on the results. “I think the main take-home for me is that the food-insecurity piece is one piece of a greater conversation that needs to be had around student poverty,” Olauson said. “There is a ton of food waste, and food access isn’t just financial, … like if you are a vegetarian or if you have religious restrictions. Can you find the foods that are appropriate to you?” Barriers such as financial stability and geographic location — like living on campus with few grocery stores nearby — also exist and can be hard to see, because they are outside what is typically considered when discussing food security. The Sheaf poll found that a majority of students are in a good geographical location to access food quickly. Twenty-eight per cent of poll respondents only need five minutes to get to a grocery store, and another 35 per

JA NUA RY 2 5 , 2 0 1 8

cent fall within a range of six- to 10-minute travel times. The third biggest grouping was the 20 per cent who have a 11- to 15-minute travel time to a grocer, and an added 17 per cent fell somewhere between 16 to 30 minutes or more. This final statistic is particularly important to consider, as students often have little time in their days to spend on anything outside of school, and the distance to a grocery store can impact access to food as well as create stress. Rachel Engler-Stringer, an associate professor in community health and epidemiology at the U of S, supervised Olauson while she completed her master’s program. Engler-Stringer explains that student food security is important, because education can have a great impact on job prospects, and that food access while one is a student can be a barrier to education for some. “Whether it’s university or trade school or technical school of some sort, having a postsecondary education is more or less a requirement in order to get these jobs in our society, and if we are going to live in a society that is going to require that, then we need to think very carefully about the accessibility of [education],” Engler-Stringer said. She notes that the two primary costs that students face are housing and tuition. The Sheaf poll also found that participants spend a significant portion of their budgets on food. Indeed, 36 per cent responded that they spend 21 to 40 per cent of their budget on food, and the second largest group, containing 31 per cent of participants, replied that 41 to 60 per cent of their budget goes towards meals. To combat these costs, Engler-

WWW.T H E S H E A F.COM // @ U SAS KS H E A F

Stringer recommends that the U of S lower on-campus housing costs, which she notes are currently priced at 90 per cent of market value. She also points to rent control as an offcampus solution. As for tuition, Engler-Stringer states that a tuition freeze should be seriously considered and campaigned for in Saskatchewan. Patti McDougall, vice-provost teaching and learning at the U of S, weighs in on solutions that students can turn to right now in order to alleviate any food insecurity they may be experiencing. She mentions foremost the U of S Students’ Union Food Centre, describing it as possibly one of the best of its kind. “This year, Culinary Services has teamed up with the USSU Food Centre by providing 50 single-meal cards per month… These meal cards are being handed out through the USSU Food Centre. The university also gives out over 250 grocery cards each year, when students find themselves in a financial crisis,” McDougall said, in an email to the Sheaf. Despite the excellent services offered by the Food Centre, the Sheaf survey found that a substantial number of participants feel embarrassed about accessing food-bank services. Indeed, although 36 participants said they feel no embarrassment regarding the idea of accessing food banks, 100 students responded that they would be embarrassed to use a food bank, but that they would still go through with it. However, 88 students stated that the embarrassment would keep them away from the food bank entirely. McDougall notes that another avenue, which students can pur-

FEATURE

sue in times of food insecurity, is crisis-aid loans and grants. “Last year, the university provided almost a quarter of a million dollars in crisis-aid loans and crisis-aid grants. We expect this amount of crisis aid to grow bigger in [2018], and the university is ready to support that growing need,” McDougall said. On the food production side, the Sheaf spoke to Grant Wood, assistant professor in the College of Agriculture and Bioresources. With regards to food insecurity and access options for students, Wood highlights Chep Good Food Inc. projects — such as the Backyard Gardening Program, which links gardeners without space to garden with those who have backyards. As an alternative, Wood also suggests that students can make arrangements through other means. “A slightly different approach to the [Backyard Gardening Program] is for students to put an ad on Kijiji, or other social media, saying they are wanting to grow some of their own food but desperately need a space to do so. Hopefully, someone who is not using their backyard will allow the student to garden in it,” Wood said, in an email to the Sheaf. Wood also recommends the U of S Horticulture Club, which can be a resource for students looking to learn how to grow their own food. Food security is a complex issue that will undoubtedly require us to persevere and consult many perspectives before we can solve the problem. Although the U of S does offer services to help students experiencing food insecurity, both Olauson’s study and the Sheaf’s poll demonstrate that the problem is far from over.

All infographics by Lesia Karalash / Graphics Editor

FEATURE / 9

CULTURE

T H E S H E A F P U B L I S HI NG S OC I E T Y // JA NUA RY 2 5 , 2 0 1 8

I SS UE 1 8 // VO L . 1 0 9

Cocktail Crafting 101: Making more than a happy hour high ball Get ready to learn some cocktail recipes from one of Usask’s brightest mixologists.

Bijou: This bold classic dates back to the 1890s.

Its name means “jewel” in French and refers to the colours of the ingredients — gin for diamond, sweet vermouth for ruby and green chartreuse for emerald.

TANNER BAYNE CULTURE EDITOR

JACK FOTHERINGHAM

Ingredients: 0.75 oz. London dry gin, such as Beefeater or Tanqueray 0.75 oz. sweet vermouth 0.75 oz green chartreuse 2 dashes of orange bitters

Although I love to drink them, I’ll be the first to say that I know little about making cocktails. So, I’ve enlisted help from my friend and local cocktail connoisseur Jack Fotheringham, who shares some of his favourite recipes. Jack is a fourth-year political studies student by day and a bartender at Ayden Kitchen & Bar by night. He was also at the Beefeater MIXLDN 2017 national competition in Vancouver, so he knows what he’s talking about. Here are three of his must-try cocktail recipes.

Directions: Add all ingredients to a mixing glass, with a scoop of ice. Stir for 15-20 seconds. Strain into a cocktail glass without ice. Garnish with an orange peel or a cherry.

Pisco Sour: This refreshing classic comes

The Last Word: This complex — yet refresh-

from South America, where pisco — a typically unaged grape spirit — is ubiquitous.

ing — cocktail was created during the prohibition era, but fell into oblivion until it was rediscovered in 2004. If you’ve already invested in green chartreuse and London dry gin for the bijou, you’re in luck!

Ingredients: 1.5 oz. pisco 0.5 oz. fresh lemon juice 0.5 oz. fresh lime juice 0.75 oz. simple syrup 1 egg white

Ingredients: 0.75 oz. London dry gin 0.75 oz. green chartreuse 0.75 oz. maraschino liqueur 0.75 oz fresh lime juice

Directions: Add all ingredients to a cocktail shaker, and shake without ice to froth the egg whites. Add a scoop of ice, and continue shaking for 10-15 seconds. Strain into a glass of your choosing.

Lesia Karalash / Graphics Editor

Directions: Add all ingredients and ice to cocktail shaker, and shake for 10-15 seconds. Strain into a cocktail glass, and garnish with lime peel.

Bridge City bar bites: A helpful guide Whether you’re just starting your night, already completely wasted or suffering from a nasty hangover, this guide can help you decide where to get the best food in Saskatoon.

Are you drunk right now? Not yet, but I will be later

Hell, yes!

Not anymore...

Are you near Broadway?

What are you craving?

Sweet or savoury for a hangover?

No, too hipster for me Thirsty Scholar This cozy pub has great shareable dishes, including fries, nachos and a large pizza menu.

Whatever is on the daily special

Burning Beard This hearty new spot serves everything from salad and burgers to pizza and poutine.

Looking for live music? What are you in the mood for? Something to eat on a rooftop patio

Yard & Flagon Famous for being a great outdoor eatery, the Yard & Flagon also offers a diverse menu.

Something that feels like a tropical vacation

Las Palapas For authentic cuisine and decor that make you feel like you’re in Mexico, check out this off-Broadway resort grill.

10 / CULTURE

Definitely Mexican

Yes, all the best eats are there

Savoury

Not important

Cheap eats or bougie brunch?

Amigos

Crazy Cactus

Cheap

This cantina’s cozy atmosphere and lively musical guests make for a perfect drunk hangout.

If you’re looking to chow down and party hard, the new downtown location of this Saskatoon favourite will blow your socks off!

Obviously

A killer burger

What area of town?

Broadway

Downtown

The Hose and Hydrant Converted from an old fire station, this local pub has a large selection of fresh, fiery burgers to satisfy your drunken hunger.

Sweet Grainfields If you’re looking for a big stack of pancakes after a night of drinking, then this comfy all-daybreakfast joint is perfect!

Broadway Café

Bougie

This retro diner on Broadway will satisfy your cravings for something tasty and greasy.

Hometown Diner

Hudsons

For something a bit classier, a brunch at Hometown Diner will definitely stretch out your fun weekend for a few more hours.

This Canadian-inspired pub is sure to serve up a tasty burger along with some true Canuck poutine.

BY SYDNEY BOULTON

WWW.T H E S H E A F.COM // @ U SAS KS H E A F

JA NUA RY 2 5 , 2 0 1 8

CULTURE

Konga Cafe: Saskatoon’s brightest diamond in the rough Few Saskatoon holes-in-the-wall can compare to the Caribbean-styled Konga Cafe. SHIRLEY CHARLES

Saskatoon has the highest number of restaurants per capita in Canada — so there’s bound to be a number of quality spots that you’ve never even heard of. Out of all them, you should know about Konga Cafe. Konga Cafe is one of Saskatoon’s few Caribbean-themed restaurants — and it’s authentic. For those who have eaten here, the café is known for its fiery, flavourful food, friendly staff and comfortable atmosphere. To give you an idea of the ambience, the chef greets you as you walk in. Eating at Konga Cafe is a sensory experience, to say the least. Upon entering the café, you’ll hear reggae beats, smell aromatic Jamaican spices and see decor reminiscent of sandy Caribbean beaches. The café always provides good vibes, a family-friendly environment and impeccable jerk chicken. If you’re craving quality Caribbean food, Konga Cafe has it — just look at all the fivestar reviews on their Facebook page. It’s obvious that this is a favourite place to eat for many Saskatonians. Part of the appeal of Konga Cafe is the array of delectable

items. For instance, if you’re there for a small bite to eat, you can try their daily soup, which is served with one of their signature johnny cakes. Johnny cakes are simply delicious deep-fried dough. This soup-and-bread combination sets you back only $6.75 — did I mention that the Konga Cafe is also friendly to the student budget? However, the real draw for Konga is their Jamaican jerk chicken. Although traditionally quite spicy, you can talk to the chef about toning down the heat if hot isn’t your thing. The jerk chicken entree is served with rice, peas and a healthy serving of sautéed veggies, so you won’t leave the Konga Cafe hungry. I recommend trying the drool-worthy banana sauce on almost everything on the menu. Its spicy-but-sweet flavour can transform an otherwise bland dish into a great one. The sauce goes well on most of their dishes, but it’s especially good on their jerk chicken and shrimp creole. It also makes the best dipping sauce for the chicken strips. If the banana sauce is to your liking, you can buy a bottle of the stuff to take home and share with family and friends who like a little bit of spice in their food.

Michaela DeMong Get your Caribbean food fix at Konga Cafe.

Children can also enjoy Konga Cafe, with the kidapproved — and big-kidapproved — chicken strips. On top of the child-friendly options, the staff are really helpful and great at making kids feel welcome. If your child companions are lucky, they might get their drawings hung up on the wall. If you’re feeling a little parched and want a good kick

to start the weekend, Konga Cafe also offers a good selection of Caribbean-influenced cocktails. My pick is the Bomba Rum Punch — which is a fruity concoction made with pineapple, mango and lots of imported rum, so you know it’s going to be good. What’s more, cocktails like this one will only set you back $5.50. And, if cocktails aren’t your thing, Konga also offers

bottled beer and great ginger beer. At the end of the day, Konga Cafe offers quality fare, an amicable atmosphere and a memorable experience — what are you waiting for? Konga Cafe is located at 204 Avenue H North and is open Tuesday to Sunday. To find out more, head over to their Facebook page, where you will find their full menu.

#Sheafgram

alexwassenas

alexwassenas Excited class after Cree writer Nickita Longman was our guest artist for today. #indiglit #canlit #usask

CULTURE / 11

OPINIONS

T H E S H E A F P U B L I S HI NG S OC I E T Y // JA NUA RY 2 5 , 2 0 1 8

OPINIONS

Zac Walters Take a dip in a trash pit to alleviate your grocery bill.

Dumpster diving: One person’s trash is another’s dinner Basically, all you need to do is find a nice looking dumpster and check if it’s locked. BAILEY CHRISTOPHERSON

Of the many things that keep me up at night, none is more unnerving than the growing food-waste crisis in our society and the volume of perfectly edible items that wind up in our landfills — that’s why I’m a dumpster diver.

I like to call myself a “crunchy gal,” which means, in part, that I try to find as many ways to limit my own contribution to the food-waste pandemic as I can. I care about the planet, and dumpster diving allows me to directly divert unnecessary wastage in my community. There is an unfortunate stigma around dumpster diving, and people often imagine it as

sifting through rotten mush to find food scraps like a stray dog. Just in case you were unsure, when I tell you to dumpster dive, I am not talking about rummaging around in your neighbour’s bins. I mean diving into dumpsters at grocery stores, confectionaries or bakeries. In many cases, tossed food at these types of locations is sim-

ply past the expiration date or has damaged packaging, so it is therefore no longer saleable on the shelves. In all other regards, these foods are fine specimens of grub. Speaking as someone who has spent a decent amount of time in dumpsters, it is really not that nasty at all. That’s certainly not to say you should wear your best attire when you hop into a dumpster — there might be a bit of digging to do. Don’t wear your favourite pair of shoes, bring some reusable bags, and if you’re really planning to dig deep, invest in a nice pair of gloves. Planning to shower afterwards is probably not out of the question either. This may sound intensive, but I assure you, it will all be worth it. Not only does dumpster diving help minimize waste, but it will save you money, too. After my most recent pillage, I fed myself some lovely dumpster goat cheese on my dumpster crackers, paired with a diverse selection of dumpster fruits. I dined like a queen, at no cost, and I did not contract any horrible illnesses from it. Who among us can deny shamefully eating ancient leftovers from the back of the fridge, gambling with the fates of their digestive systems? If

I SS UE 1 8 // VO L . 1 0 9

you’ll eat it after a smell-test result of “probably fine,” you’ve got no business feeling squeamish about a perfectly good meal from a dumpster. I, for one, would trust a dumpster haul over any ambiguous fridge findings. If you are still unconvinced, consider this — vegetables are grown in the dirt, which is not gross. Imagine dumpster diving as harvesting vegetables from a garden, but the garden is a metal box that may or may not smell weird and contain some trash. If you are curious, the Dumpster Diving Saskatoon Facebook page offers tips and tricks of the trade, plus regular updates on popular dive spots — my favourite dumpster is at Extra Foods on Broadway, as some of the workers will separate the good from the bad for the ease of divers. There’s no reason not to get digging, folks. You may never have to buy groceries again, and you can feel good about helping out our planet as you feast on nutritious dumpster snacks. Make a fun day of diving with your friends, or surprise a Tinder date with a unique experience. Regardless of your approach, go at it with an open mind, as no trash pit is ever the same.

What does it mean to be food positive? Let’s discuss what we eat, why we eat it and when to hold our tongues.

Food is an essential part of our everyday lives, and everyone has a different relationship with it. From accessibility to social stigma, there are prevalent barriers that prevent individuals of all backgrounds from establishing healthy eating practices. But, how do we solve these food issues? We can start by opening a dialogue, furthering our understandings and making conscious efforts to actively support positive change — and it doesn’t need to be difficult. Food-positive action begins with the self. The act and process of nourishing your body can be truly healing and transformative. I’m not saying you need to stock up on superfruits and whey or strictly adhere to any one diet. Just becoming aware of the things your body needs to make it through a day, and then providing what you can for it, is a good place to start. When you challenge your

12 / OPINIONS

own relationship with food, you expand your knowledge. Change can be slow, and you’re bound to have a few bad days, but trust me — mindfulness pays off. Remember, in everything you do, your actions have an impact on both yourself and others. Yes, even a dinner-forone, eaten over the kitchen sink between a student council meeting and a night class, has an effect on someone else. Ask yourself these questions. Where does your food come from? Who is involved in taking it from crop to shop to pantry? Who goes without, while you’re well nourished? If it bothers you to think long and hard about your eating habits, maybe something needs to change. Food is a unifier. It’s diverse and interesting and necessary. Because we all need it and all have different levels of access to it, it’s important to be aware of your own position in relation to the cycle of consumption, production and waste. What I’m saying is, if you have access to healthy food, you should

take only what you need and find ways to ensure that everyone else has the same opportunities as you. It can be hard to appreciate food for all its worth — and mental health can have a huge impact on eating habits. Disordered eating affects many, and in different ways. Social stigmas around eating and food create more barriers, and it’s important to also consider the weight of your words when discussing the topic. Instead of saying “I ate so much that I could’ve thrown up,” say “I am full” or the sarcastic “I ate so much that there wasn’t room for my soul in my body.” Rather than commenting on a dish’s gluttonous qualities, celebrate the joy it brings you. Don’t make jokes about things you haven’t experienced, and try to be inclusive. If you’re struggling to nourish yourself regularly, I stand by these affirmations: your health and well-being is valuable, and you should not take it for granted. Your body needs fuel, and you are allowed to enjoy refilling your tank. You are very

fortunate to have the means to feed and nourish yourself. Food positivity is not a radical endeavour. It’s simply a change in perspective. Make eating with intention a priority, even just for a week, and

see what kind of things you learn about your relationship with food. Get out there, taste what you’re meant to taste, and — when your tummy starts to rumble — remember that everyone else’s does, too.

/L ay out Man ager

OPINIONS EDITOR

w oo d

EMILY MIGCHELS

r de Un a r Lau

JA NUA RY 2 5 , 2 0 1 8

OPINIONS

WWW.T H E S H E A F.COM // @ U SAS KS H E A F

Honey money: Localizing the bee business for the better Supporting local bee farms is good for you and your community.

ra p

hic

s Ed

itor

Co. sells not only honey but also other bee products, such as wax, pollen and propolis — another bee product that’s been subject to miraculous health claims. Or, to get your genuine-honey fix, just contact a beekeeper — you might even get a tour of the bee farm.

Growing up on a bee farm, I always conceptualized bees, honey and the beekeeping profession as mundane at best. From a young age, I was involved in the family operations, engaging in what is usually hot and heavy — and sometimes quite painful — work. Eventually, after moving off the farm, seeing a bit more of the world and talking to more people, I began to understand that I had been a little too hard on my formative vocation. While expecting only dismissive, polite interest when I explained my beekeeping experiences, I soon found that people were genuinely interested. Bees play a crucial role in global food security. Along with other pollinators, they aid immensely in the reproduction of many plants. There are 100 crop species that provide us with 90 per cent of our food — and 70 per cent of these crop species are pollinated by bees. Though it is not a guarantee that bee extinction will result in human extinction, no bees would mean a very different world with a much smaller human population. Yes, the number of bees is on the decline worldwide. This has been attributed to neonicotinoids, a particularly lethal form of pesticide, as well as parasitic Varroa mites. Beekeepers, for their part, do everything they can to ensure healthy colonies, fighting an uphill battle. Honey has a variety of medical benefits, namely for skin and wound care. For example, dating as far back as 3000 BCE, ancient Egyptians used honey for wound treatment due to its antibacterial properties. Clinical studies have observed that honey deodorizes wounds, triggers the growth of wound tissues — including burns — and stimulates anti-inflammatory action that reduces pain and prevents scarring. However, beware the plethora of bogus exclamations that paint honey as an

alternative-medicine cure-all. I was first made aware of this health fad through an email, stylized with fully italicized red font in all-caps, which claimed that a mixture of honey and cinnamon could cure everything from acne to cancer and even, absurdly, hearing loss: “IT IS ALL TRUE: INJECT HONEY AND CINNAMON NOW FOR IMMORTALITY.” These claims have little-tono scientific backing. I would not recommend substituting a little honey and cinnamon for chemotherapy, or any other medical treatment. In the current market, honey prices are low. Per pound, the price of honey has dropped from over $2 to as low $1.20 in the last couple of years. Accordingly, commercial operations are struggling to break even. One major reason for this drop in value is adulterated honey — a form of food fraud in which the honey product is diluted with corn or rice syrup, decoloured to look like a different type of honey or changed in other ways to mask the honey’s country of origin. Chances are, the honey you’re buying from the supermarket is not what — or from where — the label says it is. This may sound like a conspiracy theory borne from a mind addled by too many bee stings, but it is a real problem that threatens the livelihood of not only Canadian beekeepers but also beekeepers worldwide. The Canadian Food Inspection Agency tests imports for fraudulent honey, but in my opinion, their methods are outdated and unable to detect sophisticated adulteration. How can you avoid fake honey? The best and easiest way is to buy local. A large number of stores in Saskatoon operate with a local ethos, where you can find pure honey amidst a number of natural products. One Saskatchewan company, Kitako Lake Honey can be found in Saskatoon at Ingredients Artisan Market, The Better Good, and The Night Oven Bakery. At the Saskatoon Farmers’ Market, Three Foragers Bee

NICK HAWRISHOK

sia

l ra Ka

fill a gap in your program

Athabasca University has over 850 courses for you to choose from to meet your needs. Monthly start dates of undergraduate courses Fill the gap and save a semester.

ARCHITECTURE

EDUCATION

HUMAN RESOURCES

NURSING

BIOLOGICAL SCIENCES

ENGLISH & LITERATURE

INDIGENOUS STUDIES

POLITICAL ECONOMY

BUSINESS

ENVIRONMENTAL STUDIES

INDEPENDENT STUDIES

PSYCHOLOGY

CANADIAN STUDIES

EQUITY

INFORMATION SYSTEMS

PUBLIC ADMINISTRATION

COMMERCE

GENDER STUDIES

LEADERSHIP

SCIENCE

COMMUNICATIONS

GENERAL STUDIES

LITERATURE

SOCIOLOGY

COMPUTER SCIENCE

HEALTH

MANAGEMENT

SUSTAINABILITY

COUNSELLING

HISTORY

MARKETING

go.athabascau.ca/online-courses open. online. everywhere.

OPINIONS / 13

OPINIONS

T H E S H E A F P U B L I S HI NG S OC I E T Y // JA NUA RY 2 5 , 2 0 1 8

I SS UE 1 8 // VO L . 1 0 9

Me and vegetarianism: A complicated love story It’s not you — it’s me. Why my diet is my business, but it could be yours, too. MACKENZIE PARADZIK

The discussion surrounding veganism and vegetarianism has made its way into mainstream culture in recent years, with a steady influx of information that is getting hard to avoid. With that, more and more people seem to be wondering if they could be meant for the veggie lifestyle. My path to vegetarianism has been a winding road. In highschool, I flung myself in full force. I tried raw veganism to treat the eating disorder that I struggled with at the time. If you don’t know what raw veganism is, the title itself pretty much explains it — all you eat are raw foods. No animal by-products, no meat and no fish. I barely lasted a month. At that time, I thought that focusing on health meant that I was no longer struggling with my disordered eating habits — when in reality, I was using raw veganism as just another way to keep obsessive control over my food consumption. I wasn’t getting sufficient nutrients for my body, and it was an unreal-

istic diet for me at that time, so eventually, we parted ways. My current love affair with vegetarianism started in March 2016. Just like so many vegans and vegetarians before me, I watched Cowspiracy: The Sustainability Secret, and it really shook up the way I saw and understood the food that I was consuming. Then, I decided to look further into the mass production of meat and dairy, and the things I learned drove me to make changes. The level of cruelty involved in these industries is horrendous — the amount of waste produced is shocking. Being an aware consumer in this capitalist society is important, because your dollar is, in many ways, speaking for you. What you purchase impacts systems much greater than your individual self. For me, being vegetarian means that I get to put my money where my mouth is and contribute a little less to the destruction of our environment. Vegetarianism is also way cheaper for me. Beans, grains and produce cost me a lot less than buying meats and cheeses,

CAMPUS LENS

and an affordable diet is also something that is clearly important for a student. The less blood debt I can rack up, the better, right? I am passionate about living a more sustainable life in every way, as I go about my day, but I recognize that this won’t happen overnight. We’re all only human and constantly shifting our lifestyles. I try my best to stay away from animal by-products and eat vegan when I can, but I am a 22-year-old who sometimes wants to eat the fancy cheeses that other people buy for me. Cheese boards are the essence of some of my closest friendships, so sue me. Since my first flirtation with this lifestyle, my motivations for my food choices have shifted, and what I choose to put into my body in the future might be different. Remember that it is okay to shift and change — you don’t have to label yourself as anything if you don’t want to. It can be a rocky road, when you first make the switch to a vegetarian or vegan lifestyle. Being patient and gentle with

Kaitlin Wong Going veg is now easier than ever.

yourself during transition periods is important. If there is anything I learned from my time with an eating disorder, it’s that there’s only harm to be found in punishing yourself because you ate a certain food. Everyone has different reasons for consuming the foods they do, and regardless of your diet, I think the importance lies in being critical and doing our research to make sure that we are protecting the planet and others as best we can. If you are interested in learning more about vegetarian

and vegan lifestyles, there are countless sources out there for you to explore. Documentaries are awesome and informative, so check out Cowspiracy, Forks Over Knives or a series called Rotten — all of which can be found on Netflix. A little closer to home, the University of Saskatchewan branch of Spoon University has released new media about how to get the nutrients you need on a vegan diet. The information is out there, so go grab it — and maybe you’ll give the veggie lifestyle a try. Jessa Robb

Kaitlin Wong

Carol yne Su

Lauren Klassen

Rina Kim

Warda Gilani

Kate Locsin

Sarah Kay

Warda Gilani

14 / OPINIONS

Jo Tayab

DISTRACTIONS

WWW.T H E S H E A F.COM // @ U SAS KS H E A F

JA NUA RY 2 5 , 2 0 1 8

WHITE TINDER DATE WON’T SHUT UP ABOUT HOW HE MAKES THE BEST CURRY ATHABASCA HALL — What was meant to be a harmless rebound one-night-stand went horribly awry for Elise Quinn when the man she had connected with on Tinder, a popular dating application, turned out to be a giant tool. Quinn says she was trying to be more open-minded, which prompted her to agree to a date with this pasty white individual on the condition that they meet in a public place — even after

#albumoftheweek:

FORTRESS (Demos) by Minature Tigers Emily Migchels

noticing that he was wearing a kimono in several of his profile photos. “He told me that he got [the kimono] when he spent a week in Thailand with his bros after high school,” Quinn said. The two met for coffee at Louis’ Loft, and Quinn agreed to accompany her date back to his dorm when he promised to cook her a quick meal. “He seemed nice enough, and I don’t know, I was hungry. I had

mentioned that I like curry, and he thought he could prove his was better than my nanni’s — it wasn’t,” Quinn said. Quinn also reports that her date had several katanas, a Buddha-esque sculpture with the face of Al Roker and a number of ornately styled tapestries in his dorm room. Similar accounts shared by multiple women at the University of Saskatchewan all seemingly to point to the same individual.

Eight years after the release of their sophomore album, F O R T R E S S, Miniature Tigers are back with a full LP of home-recorded reference works. This collection, made available from the Brooklyn-based band on Spotify, will surely delight long-time listeners, as the tracks hold up to the test of time — trust me. F O R T R E S S (Demos) is a little more intimate, a little softer and little less organized than its counterpart — almost like a daydream. Get lost in thought with “Gold Skull (Demo),” or pretend you’re the star of a movie montage with “Bullfighter Jacket (Demo).”

AHREN KLAASSEN-WRIGHT

Hola, mis amigos, and welcome to your momentary escape from the prison-like global culture of capitalism. Today, I cover the Hot Pockets meme, which has been quite popular and holds good value in the meme economy. Spit and Aquarium Gravel, Hot Pockets appears to be launching their new campaign in the memosphere. If you are hoping to have a quick and calm meal in the evening, you should try Vietnam Flashbacks! You can really taste the trauma and opioids. xkcd.com

This meme relies on replacing the inside ingredients of the hot pockets. For example, you could replace them with the gum that’s stuck to the undersides of tables at restaurants. A meme artist might even replace the pocket. This meme has good potential for remixability and the resurrection of dead memes. One could even go as far as give this meme a steaming, soggy 9/10.

harkavagrant.com

DISTRACTIONS / 15

BACKPAGE

University of Saskatchewan Studentsâ&#x20AC;&#x2122; Union

UNDERGRADUATE PROJECT

SYMPOSIUM February 5, 2018 For more information visit

www.ussu.ca

Prize money awarded to top presentation, people's choice, and signature research areas!