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a, Opinion

The challenges and biases of factual reporting

In Nassim Taleb’s book, The Black Swan, the author confidently assures his readers that, to learn anything, one must “minimize time spent reading newspapers,” and “ignore the blogs.” He argues that these outlets always try to apply narratives to what simply may be disparate facts, usually report the same sets of facts, are prone to hyperbole, and seldom correct mistakes that they make with alarming regularity.

Similarly, Nate Silver’s new book, The Signal and the Noise, warns us against relying on experts, whose predictions come about with the same regularity as if foreseen by laypeople—and are often less accurate.

[pullquote]The media also fails spectacularly in its chief goal of … reporting news.[/pullquote]

It is not difficult to see that Taleb and Silver are correct. The news media pretends to know things that are essentially unknowable. We will never know Mitt Romney and Barack Obama on a personal level, no matter how many articles are written about them. Likewise, we cannot accurately predict how the polls will turn in the upcoming weeks. We do not know for sure if Justin Trudeau will eventually ascend to the head of the Liberal Party, and if he does so, how successful he will be. We must deal with the fact that our thoughts on these issues are hardly based in anything substantive, and are often nothing more than conjectures.

The media also fails spectacularly in its chief goal of actually reporting news: remember when Osama Bin Laden was reported killed in a firefight, or the Innocence of Muslims was reliably reported as the sole cause of the deaths in the American Embassy in Libya? When swine flu was posited as capable of decimating huge swaths of the population? When new sources reported that Candidate X committed (insert gaffe), only to state hours later that the gaffe was unreasonably exaggerated?

These news organizations can argue that they are doing the best with the information they have at the time. However, this limited defense is undercut by the fact that the media presupposes there is virtue in pretending to be authoritative with limited facts. In actuality, it is doing little service to the public with its presentation of wildly misleading views.

So how do we avoid falling into the trap of listening to news that is most likely wrong, and predictions that are apt to fail? Taleb suggests reading books and media that have stood the test of time, increasing the likelihood that the information we are consuming is largely accurate.

One should also be aware of the cognitive failings to which humans are prone, such as applying narratives to nearly every aspect of our lives. Silver suggests that we act on the basis of probabilistic hypotheses, and then revise them after the truth or falsity of our actions slowly become known.

We can also start to react to the news in a more measured manner, taking everything that commentators say with a grain of salt, knowing that what they say is probably not complete and may need to be amended later. None of these things in themselves are sufficient in providing us with clarity of knowledge. Ultimately though, these small steps—relying on established forms of media, expecting future revision of all facts, and seeking out bias in narrative—are the best tools we may ever have to separate hasty conclusions from prediction based in fact.

a, Opinion

What should a university degree represent?

Over the past few years, there has been an intensifying debate over the role of university education—whether universities are institutions of pure learning, or simply a place to acquire a credential after completing a certain amount of coursework. Though the topic has generated a fair amount of discussion about what universities should do to motivate learning, most of the talk about it actually misses the point. Because higher education allows—and requires—more individual choice than primary or secondary education, what really matters to this debate over learning and motivation is the individual student.

In his 2002 piece in the Chronicle of Higher Education, entitled “The Dangerous Myth of Grade Inflation,” Alfie Kohn argues that the entire debate over the issue of grade inflation reveals an inherent problem with grading systems at universities.  These grading scales make students focus more on the number they receive at the end of the term than the material they were supposed to be absorbing in class. Kohn proposes completely eliminating grades, allowing students to focus on the actual course material.

This “no grades” philosophy prompts the inevitable question: how, then, can we determine whether students are learning? How much was understood at the end of class compared to the beginning? Even if we assume that these concerns are valid, there remains a major tension in the “do away with grades” argument in the realm of higher education.

This is an age of easily-accessible knowledge, with full and free courses offered online by institutions like MIT and Harvard. Now that world-class institutions are making their educational material freely available online, those who want to take time off and learn without the pressure to compete for a number can do so. The movement to bring this philosophy of grade-free education to large universities, then, reflects an implicit acceptance of the importance of the degree as a “credential” certifying learning.

Some economists suggest that university completion—with a satisfactory transcript—is actually a signaling mechanism. The actual gain in hard, quantifiable “skills” (e.g. critical and analytical thinking), among university graduates is generally small. Rather, students attend university to “signal” to an employer that they were already competent in these skills—the GPA signaling their degree of competence. As economist Bryan Caplan asks, “Which would do more for your career: A Princeton education, but no diploma, or a Princeton diploma, but no education?” Signaling theorists would say the latter.

Several prominent universities, such as Hampshire College, have switched to a “narrative” method of evaluation. Instead of a numerical GPA, instructors write an evaluation of what the course was supposed to accomplish, how well the individual accomplished those tasks, and perhaps whether the student improved over the semester.  Other universities supplement their GPAs with a similar evaluation. Upon considering both of these views, what becomes apparent is that the major factor in this equation is not the university, or employers, or even the post-secondary education system, but rather the individual.

Though a cliché, one gets out of anything what one puts into it, and this happens to be especially true in the case of higher education. Many university students choose to focus simply on their attractiveness to employers, while the choice to go to an institution focused on tests, or one with narrative evaluations, is a personal one. So is the choice of one’s classes. Debating what universities should do with grading systems misses the point, because education at university is driven by the choices of the individual. Therefore, to wring one’s hands about unmotivated students at major universities would point to a problem with their mindset, not with the grading system.

{Alexandra Allaire / McGill Tribune)
a, Student Life, Student of the Week

Student of the Week: Sophia Dhalla

Q: What is your motto?

A: Everything happens for a reason.

Q: If you could be anywhere else in the world right now, where would it be?

A: Australia. I would love to go so badly.

Q: Who is your hero?

A: Probably my grandfather, actually. My mom’s whole family came as refugees from East Africa. And my grandfather took care of them through all that, I think it’s a pretty mind-blowing story.

Q: What is your lucky charm?

A: A ring that my mom gave me.

Q: If you could say one thing to Wayne Gretzky, what would it be?

A: Awesome job, man.

Q: What is your secret talent?

A: I make really, really good blueberry oatmeal muffins. [They’re] the only thing I can make—anything else is a fail.

Q: What’s your favourite place that you’ve travelled to?

A: Greece… Basically everything you could want in a country.

Q: Name a song that you consider completely overrated.

A: Probably something that plays on American Top 40 all the time. Let me think, I haven’t listened to the radio in a little while. Maybe some Maroon 5 song.

Q: What reality TV show are you perfect for?

A: Okay, “16 and Pregnant,” but not that, I’m too late. Not “Jersey Shore.” Maybe if I was a little more ditzy, “The Hills.” Who doesn’t want to live in LA and shop all the time?

Q: Which historical figure would you most want to have a beer with?

A: Maybe Martin Luther King Jr. I find civil rights…really interesting.

Q: What’s the last song you remember listening to?

A: “Lego House” by Ed Sheeran.

Q: What’s your favourite street in Montreal?

A: Maybe Ste. Catherine.

Q: Name one fashion trend you’ll never try again.

A: Jean overalls. Basically my childhood in an outfit.

Q: Rank Christopher Nolan’s batman trilogy from best to worst.

A: Okay, probably 1, 3, 2.

Q: Describe Montreal in three words.

A: Cold, diverse, and awesome.

Q: What’s your signature drink?

A: Like, alcoholic? An Amaretto Sour. Before I came to Montreal, I wouldn’t have known that.

Q: What’s the first thing you think of when I say St. Laurent?

A: Drunk people and poutine.

Q: Who would play you in the movie of your life?

A: Marion Cotillard. The only problem is I’m not French, but if I was. I think she’s so beautiful, and so poised.

Q: Why are you an asset to McGill?

A: My positive attitude. I’m the type of person who would smile at a stranger. I’m on the exec team of the Student Association for Medical Aid, and we do fundraisers and stuff. I’m also a tour guide, and I teach with Making Waves, which is this program where every Sunday we teach swimming to students with disabilities.

a, Recipes, Student Life

Carrot Parsnip

A brightly coloured and easy-to-make soup to warm you up when the weather and midterms are getting you down…

Ingredients

2 cups chopped carrots (about 4 medium)

2 chopped medium parsnips

1 small onion

1 medium potato

3 cups vegetable stock

1 ½ cups milk

Instructions

1) Sauté the vegetables in one teaspoon of oil for about 20 minutes

2) Add vegetable stock

3) Bring to a boil

4) Cover and simmer for 30 minutes

5) Purée mixture in a blender (you’ll need to do this in batches)

6) Add milk, stir, and enjoy!

a, Recipes, Student Life

Two new colourful concoctions

Tropic Thunder

Ingredients

Approx. 1 cup Orange Juice

2 ½ oz Blue Curaçao

Dash of triple sec (optional)

This is a simple and sweet drink for those of us who are feeling nostalgic for summertime. It is served on the rocks in a tall glass. Start by pouring the juice over the ice with about 1 ½ inches to spare. Top it off with 2 oz. of Blue Curaçao and a dash of triple sec, if you want to add a bit of body to the cocktail. If need be, stir the drink around and garnish with an orange or a cherry.

Blushing Bride

Ingredients

1 part Bailey’s®

1 part Tequila Rosé®

1 part crème de menthe (blanc)

This shooter is a creamy concoction of flavours that go together quite nicely. Simply pour the ingredients in the order shown above by thirds into a shot glass. The shot can be layered by placing a spoon over the top of the shooter so the back of the spoon is facing up. Next, pour the ingredients smoothly and slowly over the spoon in order so that they run down the sides – this way they do not splash and mix together.

 

a, Student Life

The best of McGill freebies

Midnight Kitchen:

It’s lunch-time, you’re hungry, and you have no money. It’s time you made a trip to Midnight Kitchen in Room 302 of the Shatner Building. Every day, you will find very tasty, health-conscious, vegan meals prepared by dedicated volunteers, all for free! However, donations are always welcomed.

Coat Project:

Are you new to Canada and starting to feel cold already? If you are lacking a winter coat or the funds to invest in one, stop by the McGill Chaplaincy service from November to February, 10am – 4pm, and sift through the donated, slightly worn coats and give one a new home—on your back!

Redpath Museum:

The oldest museum in Canada is absolutely free to visit! Discover the history of biodiversity, the collection of minerals, and the myriad of organisms and bones housed in the three floors of colourful exhibits.

Concerts at Redpath Hall:

McGill has many musicians, eager to share their talents. Check the McGill website for times, and join them at Redpath Hall to experience a breadth of musical skill, all free of charge, as students showcase their projects, theses, and sheer talent.

CaPS Career Services:

CaPS is McGill’s Career and Placement Service whose professionals can assist you in job seeking, and every aspect of your professional life, pro bono. They offer personal advising, cover letter drafting, career fairs, summer internship searches, and info sessions, just to name a few. Check out the plethora of opportunities offered at www.mcgill.ca/caps.

Legal Information Clinic:

Have a problem, but no money for legal advice? Come to the SSMU building and benefit from the band of volunteers at the legal information clinic. Volunteers are trained to give you legal information, referrals, and act as a free commissioner of oaths on a walk-in or phone-in basis.

Counselling Services:

Need to talk? All part- and full-time students who are up to date with their fees qualify to receive free counselling to deal with psychological, academic, and personal issues. In addition to the personalized services, the McGill Counselling service provides numerous workshops that target common student problems: stress management, procrastination, public speaking, anxiety, social confidence issues, and many more!

Free Yoga:

The Art of Living Club is an international effort to bring peace, awareness, and spirituality into the lives of young people. This expansive collection of enlightened members offers free weekly yoga classes in the SSMU building, along with many other events and opportunities to enrich your deeper consciousness. Join them on Facebook  to learn more.

Software from IT:

Take advantage of McGill’s endless network of computing experts and download some free software for your PC or Mac. Visit the McGill IT site and browse through the available software including virus protection, End-Note, SPSS, and more!

a, Student Life

Satay Brothers serve up taste of tradition

In the summer of 2011, Alex and Mat Winnicki opened up a quaint seasonal food stand called Satay Brothers at the Atwater Market. The brothers were astonished with the extraordinary response to their traditional Singaporean street food. Customers quickly began flocking back to their humble shack due to the exceptional food and welcoming atmosphere.

The smell of the Winnickis’ food is simply tantalizing, and it tastes even better. Using only quality ingredients from local markets, the food is made fresh to order, and any dish is worth ordering. The passion both brothers possess for their culture is revealed within their cooking, and they dedicate time to developing powerful and unique flavours.

One of Satay Brothers’ signature dishes, Mee Rebus, is a beef broth soup full of hidden treasures. Each bite provides different textures of tender beef chunks, frosty miniature shrimp, crisp jalapeño slices, smooth homemade egg noodles, and much more.

Another favourite is the Satay Sandwich. It’s the perfect meal on the go: two chicken skewers packed between a soft, grilled bun baked the same day, topped with a homemade peanut sauce unique to Satay Brothers, and rice vinegar-based red cabbage coleslaw. The brothers also carry numerous options for vegetarians, such as traditional green papaya salad and gado gado, a vegetable salad topped with peanut sauce. Prices are also surprisingly affordable, and the average meal ranges from $7-$10. Although portion sizes are not immense, most customers leave feeling satisfied and content.

Satay Brothers has earned a remarkable reputation with locals, thanks not only to their food, but also their personalities. Mat is in charge of the food preparation, while Alex interacts with the customers. The brothers set the goal of recreating the experience found on the streets of Singapore—they set up wooden picnic tables, with authentic tableware, and even engage in conversation with their clientele. Upon ordering a meal, the care and attention devoted to the experience is immediately noticeable. It’s as if there is no other place the brothers would rather be than underneath their white tent serving Montreal diners. Even with their growing popularity, nothing has changed. The food is just as enticing as it was on opening day. Even if the line winds through the market, the brothers take the time to befriend and become acquainted with their customers on a personal level. In the city core, it is refreshing to walk up to the stand and always be greeted by your first name.

This delicious street food can only be found May through October, since the winter weather makes it too cold to serve outdoors. But the brothers have revealed a little secret: due to the great demand, a permanent location will be opening January 2013. For regular customers, there is no better news. Now the question is, can I last three months without this incredible food?

Satay Brothers

Location: 138 Atwater Avenue, Montréal

Website: sataybrothers.com

Hours: Thursday – Monday 10:30AM-6PM

Right to Play raises money for young athletes. (www.righttoplay.com)
a, Student Life

McGill beats Concordia; wins $1,000 for Right to Play

This past Saturday afternoon, McGill’s chapter of Right to Play—an organization devoted to promoting and funding youth athletics in Africa and Northern Ontario—prevailed in a poutine-eating contest over students representing Concordia’s John Molson School of Business.

McGill’s Andrew “Junger” Jung, Nicholas “Big Cheese” Norkser, John “Dirty Mike” Hopkins-Hill, and Doug “Deep Dish” Chalke won Montreal’s first Smoke’s Poutinerie World Poutine Eating Championship: Campus Edition. They were presented with a prize of $1,000, which is intended to go towards campus initiatives. In addition, the $5,500 raised last week during the McGill Right to Play Spin-A-Thon will be used to fund 47 youth activities, as well as the hiring of 16 coaches.

The event was hosted by CampusPerks in conjunction with sponsor Smoke’s Poutinerie at the Irish Embassy Pub, on rue Bishop. Smoke’s Poutinerie hosts the World Poutine Eating Competition every year in Toronto, and this year Smoke’s decided to host Campus Editions across Canada. In Montreal, the competition is a relay between rival universities.

McGill’s victory, however, came amidst controversy. According to the previously agreed-upon rules, all curds and fries must have been consumed before the next teammate in the four-man relay could begin eating. During the competition, Concordia’s lead-off man Anthony “Durby” D’Urbano did not completely finish his dish. After reviewing video footage of the incident, judges overturned their previous decision—that Concordia had won—naming McGill’s Right to Play victorious.

Behind McGill’s win was a well-kept secret: the Kobayashi shake, named after Nathan’s Hot Dog Eating Competition champion Takeru Kobayashi.

“It is essentially a shake that compacts the stuff in your stomach so you can eat more,” Norkser said. “Wrapping your mind around the fact that it’s going to take you a minute and a half to [gulp] down 1.2 pounds of poutine—a regular-sized poutine—that last quarter really hits you hard.”

Members of Concordia’s team, which included Nima “the Conqueror” Pouyamajd and Greg Synadis, as well as Smoke’s Poutinerie’s management, expressed enjoyment about being a part of the competition.

“I love poutine, and it was all about performing for the team,“ Pouyamajd said. “Everyone did a great job!”

“I think it went great. It’s an insane way to have fun and raise money for charity,” Kathy Davey, one of Smoke’s Poutinerie’s owners, said. “They’re all winners.”

As for the day’s victors, McGill’s chapter of Right To Play—having consecutively raised more money each of the last three years—seems to be improving on their yearly fundraising goals.

“Last year we hit our max, about $20,500,” Jung said. “To put that in perspective, we raised the most money as a club at McGill, and as a Right to Play representation university club in Canada.”

“We’re just trying to help our organization raise as much awareness and money we can,” Norkser said.

 

The Redmen celebrate their Northern Conference title. (Benjamin Gordon / McGill Tribune)
a, Sports

Capital bound: Redmen set eyes on Nationals

Head coaches want nothing more than their teams to come together at the right time, so first-year McGill Redmen baseball Head Coach Jason Starr must feel like the luckiest guy on the field. Fresh off qualifying for Nationals, the Redmen swept the Carleton Ravens to claim the Northern Conference title on Saturday afternoon. McGill will look to ride its momentum into the nation’s capital this weekend as it competes for its second championship in three seasons.

After beginning the year with a 2-5 record, the Redmen looked like a team in transition under the tutelage of a new head coach. Nevertheless, Coach Starr and his team remained positive in light of the slow start.

“Early on we were still trying to find our identity as a team. We weren’t playing bad baseball. We were still trying to gel [and] figure things out,” Starr said. “All of our losses at the beginning of the season were one or two run games. But the guys stayed positive knowing they could play better.”

The positive attitude and confidence paid off in the latter half of the season, as the Redmen reeled off a five-game winning streak after the rough opening to the year. Soon enough, those close losses were turning into close wins. To accomplish this turnaround, the team looked to its veteran leaders.

“[We] have a core group of veteran guys. Players like Adam Gordon, Casey [Auerbach], Josh Gordon, Chris Haddad, LJ [Aguinaga]. These are guys [who] were there in 2010 when we won a National Championship. They’re leaders on and off the field,” Starr said. “There is a lot of leadership in [our] room that helps [our] team through tough times.”

The Redmen finished third in the CIBA Northern Conference, and were matched up against the second-ranked Ottawa Gee-Gee’s in the best-of-three semifinal series. They swept the series and moved on to play Carleton in the finals. While there were a few standout performances, such as Adam Gordon’s offensive production and Elliot Ariganello’s solid starting pitching, the Redmen wins were complete team efforts—a theme at the heart of all their victories throughout the season.

“The great thing about this team is that every game, someone else steps up … a lot of guys do the little things right,” Starr said. “It really is a complete team effort that we have.”

This is Starr’s first season as head coach after serving as an assistant for the previous seven years. He had big shoes to fill, taking over for Ernie D’Alessandro, who manned the McGill clubhouse for 16 years. Starr was not so keen on changing any specific game strategy, but instead tried to instill a drive to succeed from the opening day of training camp.

“I wanted to try and bring intensity. When I play [and] when I coach, I’m a very intense person,” he said. “I wanted to make sure that the guys played smart baseball, but [were] intense. [And] that there is a will to win among our players.”

Intensity likely won’t be an issue at Nationals. Instead, Starr pointed out that executing and doing the little things—bunting, moving runners over, playing solid defence—might make the difference between an early exit and another championship.

“We feel that we need to execute. We know that playoff baseball and Nationals are going be all close games. So it’s going to be the little things,” Starr said. “Guys are going to get hot and hit, pitchers are going to pitch well, and it’s going to be different guys every game [stepping up]. We want to make [opponents] earn everything they get.”

If this Redmen team has proven anything this season, it’s that they won’t shy away from the added pressure of Nationals.

“We have 25 talented players on this team. If the coaching staff can just put them in a chance to win, then they’re going to get the job done more often than not.”

All bets are on them getting it done and adding to the trophy case.

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