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a, Student Life

Noodles with tangy peanut sauce

Ingredients

½ box of linguine pasta (or any  spaghetti-like pasta)

½ cup shredded cabbage

2 carrots, thinly sliced

1 cup sugar snap peas, trimmed

1 cup bean sprouts

Sauce

½ cup smooth peanut butter (all- natural, peanuts only)

½ cup soy sauce, low sodium if you prefer

2 tbsp. rice vinegar

2 tbsp. fresh lime juice (approx. one lime)

2 tbsp. sesame oil

1 inch ginger, shredded

2 tbsp. garlic, diced

½ tsp. chilli powder (or to taste)

2 tbsp. brown sugar

Suggested toppings

fresh coriander, chopped

green onions

roasted peanuts

toasted sesame seeds

Makes 2 servings, and should take 30-40 minutes.

Method

1. The sauce

Combine the peanut butter  with brown sugar and cook on low heat until just bubbling. Stir occasionally to prevent burning. Add more salt, pepper, chilli or sugar to taste. Keep warm, but not boiling, to let the tastes come together.

2. The noodles and veggies

Cook pasta according to package instructions. Steam the broccoli for three minutes in a steamer, or in a pot of boiling water with a steamer inside. After three minutes, add the cabbage, snow peas, and carrots, and steam for three minutes more.  Alternatively, you can lightly stir-fry the veggies in a tablespoon of oil (sunflower works well) until done to your taste.

3. Assemble

Either lump everything together in one bowl, or be slightly more artistic, and mix the noodles with a little sauce to coat. Assemble on a platter or individual plates. Mix the veggies together and assemble on top. Drape the mountain of goodness with more sauce, sprinkle with the suggested toppings, and enjoy!

From left to right: Charles Bender, Eric Hausknost, and Jeremy Proulx. (Mateo Hernandez / Courtesy of Teesri Duniya)
a, Arts & Entertainment

Giving voice to the ghosts of our past

Kevin Loring’s Where the Blood Mixes, winner of the 2009 Governor General’s Literary Award, has an intriguing simplicity in its outlook. Although the Teesri Duniya Theatre production foregrounds a realism with its sharp humour, Lib Spry’s direction helps the performance segue into the poetic.

The sombre play about the haunting legacy of Canadian First Nations residential schools is gradually infused with poignancy, as it depicts the reality of what the first peoples have gone through—and continue to experience—as a community.

The story is set in a First Nations community “where the two rivers meet, where the wind sings songs of the dead,” and where in the local bar, Floyd (Jeremy Proulx) and Mooch (Charles Bender) also meet as old drinking partners. From what seems like an elegantly simple scene, the play proceeds to unveil a layered depth. We soon discover that both characters are residential school survivors—an experience which neither has outlived as they continue to lead troubled lives. Mooch regularly steals money from his girlfriend, June (Emilee Veluz), to fund his drinking habits, while Floyd’s bitter disposition manifests itself in his refusal to reminisce with Mooch, even about the few good memories that they once shared.

Although the play frequently moves backwards in time, the characters’ wounded past is never directly addressed. Paradoxically, a play driven by series of anecdotes is characterized by a reluctance to speak­—or perhaps even a deliberate evasion of speaking—at least initially. This apparent stasis is finally broken when Floyd’s daughter Christine (Alarey Alsip), whom the state placed in the care of foster parents when she was still an infant, manages to get in touch with her father and decides to visit him. What follows is an outpouring of soul-wrenching confessions, a detailing of losses and reconciliations that are set off—with great surprise­—by a deluge of tears from Floyd, who, prior to his daughter’s arrival, remained callously stoic.

This act of storytelling provides the platform for healing and connecting. If Floyd and Mooch were to stay silent, their stories would die with them, and so would history. Throughout the play, numerous instances of comic dialogue ease the audience into emotionally-wraught situations, while several heartfelt scenes provide the piece with a beauty that saves it from being all too distressing. Though the content of the play may seem like a melancholic endeavour to watch, it ultimately ends in hope as the community discovers the voice of common humanity.

Artistic Director Rahul Varma described it as a “message that needs to be heard over and over again.” The message is one that is both touching and valuable, highlighting Canada’s First Nations cultural heritage, one which should never be forgetten.

Teesri Duniya’s production of Where the Blood Mixes runs Wed-Sat at 8pm, with weekend matinees at 2pm, until Sept. 30th, Centre Culturel Calixa-Lavaleé (3819 Calixa-Lavaleé). Student tickets are $12.

Myrto Papatanasiu dazzles audiences as Violetta. (Yves Renaud / Courtesy of Opéra de Montréal)
a, Arts & Entertainment

‘Popular trilogy’ concludes with La Traviata

This past Saturday, Opéra de Montréal opened its 2012-2013 season with Verdi’s La Traviata. The opera tells the story of two lovers, Violetta and Alfredo, whose public love affair brings great shame to Alfredo’s family. After an unexpected visit from Alfredo’s father, Violetta realizes the detrimental consequences of her love affair on his family’s honour, and she leaves Alfredo. Alfredo mistakes her sudden departure for infidelity, and humiliates her in front of many close friends and family, including Alfredo’s own father. Some time later, Alfredo finally learns the truth about Violetta’s sacrifice, and rushes back to her side to apologize. Violetta, however, is dying from a serious illness, and Alfredo finds himself in a race against time.

“It’s really the story of a great love affair,” says Opéra de Montréal’s artistic director Michel Beaulac, “[It’s about] people who weren’t really meant to socially blend … to live together, to fall in love with one another, but they do, and … before she dies, all of the characters—the father, the son who is in love with Violetta—they all realize that finally, all of those social differences have no importance, and that this separation should have never taken place.”

La Traviata was written in 1853, during a phase in which Verdi wrote an opera approximately every nine months. This creative spree resulted in what is now known as his ‘popular trilogy’ of opera works—Rigoletto, Il Trovatore, and La Traviata. In the past two years, Opéra de Montréal has performed both Rigoletto (2010), and Il Trouvadore (2011), and concludes its presentation of Verdi’s trilogy with this week’s performances.

Few may grasp the amount of work required for such an elaborate production. “Before we go on stage, we start building the set; we mount the lighting equipment … and we start planning the sequence of when the set changes are going to take place, how they are going to take place, and how many members of the stage crew are going to be necessary to make this operation possible,” Beaulac said. “The most important roles are sung by artists who have done the roles several times, so they all know their parts.”

From the onset of the opera, the soloists were captivating in their roles. Grecian soprano Myrto Papatanasiu, playing Violetta, possesses vocal talent that not only allowed her to communicate the musical elements of the opera, but also to clearly express the complexities of her character, leaving audience members with a slight heartache after leaving the theatre.

In describing Opéra de Montréal’s process for choosing a soloist to play Violetta, Mr. Beaulac explains that “when you have something very specific in mind in terms of the characterization, the interpretation, the colour of voice, the stage presence … one must have the soloist in mind … and Myrto Papatanasiu is splendid in the role.”

Many of the choir members onstage are members of Opéra de Montréal’s apprenticeship program—a training program designed for graduate students wishing to pursue professional careers in opera. Beaulac describes the program as a “stepping stone and the final preparation for an operatic career,” in which the students “have coaching, language courses, movement courses, [and] acting classes.”

Italian tenor Roberto de Biasio flourished as Alfredo, and his humble stage presence allowed for a tasteful yet emotionally compelling performance. Luca Grassi’s performance as Giorgio Germont, Alfredo’s father, was the highlight of the evening. In comparison to Violetta’s often dramatic persona, Grassi’s simple acting style quickly grasped the audience’s attention. His sonorous, colourful voice, paired with this tasteful acting technique, briefly drew the spotlight away from Violetta and forced the audience to listen—truly listen—to what he had to say.

La Traviata will be showing at Place des Arts, Wilfred-Pelletier hall, Sept. 18, 20, and 22. Opéra de Montréal offers heavily discounted ticket prices for students that range from $20-$25

Rebels in Ras Lanuf, Libya, 11 March (Yuri Kozyrev, Russia, Noor Images for Time)
a, Arts & Entertainment

Stories worth showing

World Press Photo, journalism’s most prestigious annual photography contest, is currently exhibiting 161 award-winning photos in nine categories at Marché Bonsecours in Old Montreal. The show is part of a travelling exhibition set to tour 100 cities around the globe, and can be visited in Montreal until Sept. 30.

“We exist to inspire understanding of the world through quality photojournalism,” reads a sign at the exhibit. This epigraph perfectly represents the overarching mission of World Press Photo—an ambitious undertaking that brings together an international set of contributing photographers, each with unique perspectives and stories to share.

A large part of the exhibition is devoted to photography depicting current affairs.  The year 2011 was marked by political turbulence, humanitarian crises, and natural disasters, including the Arab Spring, the earthquake and tsunami in Japan, as well as the massacre at Utøya, Norway. Such emergencies reach us through daily news reports in the comfort of our homes, far from the chaos and devastation in which they originate. The award-winning pictures of World Press Photo are key to breaking down the barriers of distance and time that inevitably limit the urgency of these events, and bringing them to our immediate attention.  Even more than the written word, the universal language of imagery gives direct voice to people who lack the means to tell their stories themselves.

Central to World Press Photo is recognizing the importance of photojournalism in documenting major events in conflict hotspots around the world, and the courageous efforts of photographers who work to do so. Nonetheless, it is not only politics, suffering, and devastation that the photos seek to bring to our attention.

In other award-winning categories, photographers are praised for their ability to open viewers’ minds by documenting the daily life of societies discrepant to those of the Western audience. Stories like those told by Pietro Paolini’s stunning photographs documenting everyday life in Bolivia may not make international headlines, but are nevertheless hidden and pristine gems of culture, tradition, and natural beauty of which we are otherwise unaware.

Finally, World Press Photo emphasizes that photojournalism, in addition to enhancing an understanding of the world by presenting us with its actualities, also achieves this through an artistic form. The award-winning photographers were not merely in the right place at the right time, but have a genuine artistic talent and feel for aesthetics, enabling them to find beauty in the mundane and trivial instances of life we tend to take for granted. Common to all photographs is their capacity to touch us by capturing something beyond the mere visual: an emotion or a story that strikes a chord, inspiring us to see things differently or notice things to which we have been previously blind.

Montrealers rarely get opportunities to experience such evocative arrays of photography—make sure you don’t miss your shot.

World Press Photo is on display through Sept. 30, at Marché Bonsecours (350 St-Paul Street East). General admission is $12. $8 for individuals 25 and under.

Sean Reginio U2 (Simon Poitrimolt / McGill Tribune)
a, Student Life, Student of the Week

Student of the Week: Sean Reginio

Q: Why are you an asset to McGill?

A: If you come at me with your hand raised, I will confidently high five it.*

Q: If you could high five anyone, dead or alive, who would it be and why?

A: Andre the Giant, because he has big hands.

Q: What is your secret talent?

A: Yeah, I don’t have one of those…

Q: Mac or PC?

A: I have a PC, but I dream of having a Mac.

Q: If you were a city in Canada, which one would you be and why?

A: Missisauga, Ontario, because  it has the most character and it is also the best one.

Q: Are you from there? 

A: No. Maybe.

Q:  What’s your go-to hangover cure?

A: Oh man. Eggs. Just eggs. Scrambled with rice.

Q: Name one song that reminds you of your high school graduation.

A: The song. You know the song.

Q: How many times have you been to Gerts?

A: Oh man. Like 10. I’m pretty cool.

Q: What’s your favourite Disney movie?

A: That’s tough. I’m going to say D2: The Mighty Ducks. I used to watch it every day when I was in grade five. Like I’d do my homework, watch MD2, and then go to bed. I didn’t have [part] 1 or 3, [but] they were good movies too.

Q: Football or hockey?

A: Football. Go Falcons!

Q: Name one actor from Friends.

A: Jennifer Aniston?

Q: Owen Wilson or Luke Wilson?

A: Owen Wilson is funnier, but Luke Wilson is better looking. I’m more into personality so, Owen.

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

A: None.

Q: What’s your favourite artist or band from the ‘90s?

A: Does Nelly count?

Q: What reality TV show are you perfect for?

A: I would do well on The Apprentice because those guys are idiots. Can I say that? Yeah.

Q: What’s your signature drink?

A: Oh… Diet Pepsi.

Q: What’s the first word you think of when I say Redpath?

A: Library. That’s boring. Redpath… Sugar.

(Simon Poitrimolt / McGill Tribune)
(Simon Poitrimolt / McGill Tribune)

Q: Describe McGill in 3 words.

A: Party, fun, YOLO.

Q: Which section of the McGill Tribune is your favourite?

A: Sports. And student living.

Q: Who would star in the story of your life?

A: Justin Bieber.

Q: If you could go back in time to any historical event, which one would you go to and why?

A: I would go back to… I’m not a history person… The one time I hit two home runs in my little league baseball tournament. That was the best day of my life.

*Editor’s note: In addition to being a high five professional, Sean works for Vision 2020 and the Office of Sustainability, is a Don at Royal Victoria College, and is a vice-president with SIFE McGill.

a, Student Life

Sweet sixteen and off to frosh

“Age is just a number” is a motto I have learned to embrace, since I started school at the age of three. My education continued to accelerate after receiving a promotion from the Ministry of Education in Dubai, when in kindergarten. This promotion involved a process that evaluated me in terms of social skills, maturity, as well as academics.  I then attended Harvard Summer School at 14, and interned at the University of Chicago Medical Center at 15. Starting college at the age of 16, although unusual to many, was not a question for me.

During my first three weeks at McGill, my “underage” flag was already marked by my white frosh bracelet and my lack of valid ID to enter the local SAQ. People are likely questioning my decision to enter college as a minor, and whether I would be able to handle the educational and social pressures in a new environment, thousands of miles away from my home in Dubai. In fact, I recollect one of my concerned high school counselors suggesting that I take a gap year or participate in a volunteer program before starting university.  Working part-time or job shadowing in Dubai is not a common practice, however. Nor is it an option for me, as the legal working age is 18.

There weren’t many options open for me but direct entry into college. Moreover, determined as I am, I felt that I was mentally and emotionally prepared to advance into the next phase of my life. I have always been self-driven to discover and explore new and challenging paths in my education and extra-curricular activities. Most of all, with the support and encouragement from my parents, I’ve been able to make it to where I want to be in life.

Mark Twain said: “Age is an issue of mind over matter. If you don’t mind, it doesn’t matter.” Likewise, I believe that if I can handle what every other 18-year-old first-year can handle, then my age should be a non-issue.

I’m often asked if I ever feel out of place in any situation due to my age, and one incident did make me feel slightly ill at ease. In a neuroscience lab, I was paired  with a 30-year-old MBA student. Eventually the ice was broken, and the age difference didn’t matter after all. Another uncomfortable situation, was not being able to legally access events at clubs or the Open Air Pub, even though many international students come to Montreal for just that! Attending an international school and being academically and socially oriented in turn has helped me in terms of adjusting to different groups, cultures and countries, thereby making my transition into university an easier process. Additionally, having lived on my own during summer work and study programs since the age of 13 has helped to build up my level of confidence, maturity and independence.

Some might think being 16 at university would make for a completely different experience—especially half-way round the globe—but I don’t really see it that way. Although I will be under the guardianship of Mr. Michael Porritt, executive director of McGill Residences and Student Housing, until I am a U3 student, I am really looking forward to making the most of my new experience here. I have met some of the greatest friends, colleagues, and professors along the 16 years of my journey so far. The people I have met, my family, and the opportunities and exposure I have gained from the diverse experiences I’ve been through have all contributed to the making of the person I am today. I would rather be at McGill right now, at the age of 16, than anywhere else.

Priyanka is majoring in economics. She hopes to pursue a career in patent law.

a, Student Life

Ways to keep you from falling ill this fall

It’s the start of a new term, which means that you will face many new people, new activities, and new sickness-causing bugs. Chances are, most of us are going to fall ill this semester; but this doesn’t mean that we can’t try our best to prime our immune systems to fight the nasty germs. Here are some all-natural, tasty, and consumable ways to give your immune system an edge against germs this Fall. 

1. Eat Pumpkin Pie. Pumpkins, like carrots and other orange vegetables, are loaded with beta-carotene and other carotenoids. These powerful anti-oxidants fire up the immune system by activating pretty much every immune cell in your body. Enjoy pumpkin out of a can, as a pie, a soup base, in an easy-to-make pudding, or in bread. Note that taking a beta-carotene supplement is not as effective as eating sources rich in all the carotenoids, as they work best together to ramp up immunity.

2. Be ‘C’ Crazy. As Mom always told us, eating oranges during cold season is essential. This is because citrus fruits—and actually better yet, kiwis, sweet potato, red bell peppers, kale, and broccoli—are rich in potent anti-oxidants, namely vitamin C, which act as an overall sickness tonic. If you take supplements, 200 milligrams a day is optimal to provide immune-boosting effects. Anything more will be flushed down the toilet.

3. Beef up with Protein. Protein is a necessary part of overall system maintenance and bolstering your immune defences. Lean proteins such as poultry and legumes are best. Try to incorporate at least one portion of dense protein per day into your diet: five to seven ounces of lean meats or one to two cups of beans. In addition to protein, beans give you a boost of immune-supporting iron.

4. Sunbathe. Some say summer tanning  carries some health risks, but it also boosts your immune system and cancer-fighting abilities! Vitamin D is critical to wake-up the less active, disease-fighting T-cells in order to evade invading germs. Indulge in fortified milk and cereals during the dark Canadian winters to keep your stocks of vitamin D high.

5. Indulge in ‘E’. As the untold hero of immune health, vitamin E activates a different kind of immune cell, the natural killer (NK) cell, which acts as the search party of the immune system. NK cells seek out cancer cells and germs, and actively destroy them. Found mostly in fatty fishes, vitamin E can also be taken as a supplement at 100-400mg a day.

6. Bio-‘whata’-noids?

Bioflavonoids create a super-barrier to your cells. This prevents nasty germs and pollutants from latching onto your cells and slowly eating away at the normal protective barrier in order to launch an attack from the inside. How can you get these? By eating your fruits and vegetables, and drinking hot black or green teas.

7. Eat Smelly Garlic. A double whammy: garlic both scares away your diseased friends from getting too close, and simultaneously enhances the proliferative capacity of immune cells and their activity. The smellier the garlic the better! The sulfur-containing compounds of garlic and onions are the main source of its action.

8. Mushrooms? Yes, mushrooms enhance the production of cytokines—little molecules that coordinate and activate the action of those immune cells.

9. Go Spicy. Now is the best time to enjoy that runny-nose-provoking Indian food! Chilis, hot mustard, pepper, radishes, and garlicky substances are also known as mucolytics as they mobilize mucous. This not only makes for an embarrassing eating experience full of sniffles, but  also prevents the build-up of germs in the mucous layers of your nose and throat.

10. Ginger. Ginger potently and specifically targets viruses that instigate the common cold, and suppresses coughing. It is also anti-bacterial, anti-septic, and basically anti-anything-that-makes-you-sick. Boil some of this tangy root in water to enjoy a home-brewed cup of health!

a, Student Life

How to banish your hangover

Despite being the joyous, wonderful start to the weekend, Saturday mornings can be the most excruciating part of your week. You may remember what you did the night before, and why you feel so utterly awful; or worse, you may have no recollection. Never fear, my friends. Next time this pickle comes your way, grab ten bucks, do up your shoe laces (if you managed not to lose them last night), and head on a culinary mission to brighten your morning.

First stop, Middle Eastern food.  It’s called a Shawarma. Pita, hummus, garlic sauce, chicken, pickles, some sort of salad, all combined into a divinely toasted wrap. This meal cures a hangover like nothing else in the world. Forget any pointless shakes or juices your healthy subconscious would persuade you to try; these babies are moist, juicy, greasy, and so satisfying, that your hangover will simply melt away.

What if hummus is not your thing? What if the presence of lettuce and tomato is just ‘too healthy’ to assist your stubborn, growling stomach? Maybe you would be better off embracing any fragment of French within you by seeking out a crêpe. Like the Shawarma, these are little lifesavers wrapped in paper and easily eaten on the run. However, one difficulty involved needs to be mentioned: should you go as large as the Eiffel Tower itself and order one stocked with eggs, cheese, ham or a combination of those? On the other end of the spectrum, your stomach might be more inclined to head down the strawberries and Nutella track. I shall leave that one up to you. Either way, they both rank equally in the feel-good stakes.

Now for my third recommendation. What is that I hear you chanting? ‘Poutine, poutine, POUTINE!’ While poutine is a popular hangover cure, I cannot condone it or recommend it. I simply like my fries crispy, not drowning in gravy, and I stand by my beliefs.

So let us return to the calorie-laden delights that we can all enjoy. When you are slapped with a hangover—the slap being self-served—let’s be honest, there are two little guys who will always be there for you: one is named Ben, and the other Jerry.  This chilled dessert is probably not the first thing that comes to mind with the post-beer cravings hit—it’s more traditionally associated with the post-break-up funk—but it does not disappoint. With an already scrumptious base of creamy ice cream, and additions such as cookie dough, chocolate chips, nuts and bits of cake batter, one is guaranteed to feel on top of the world after this indulgence.

Use this short list the next time your morning begins with no dignity, no memory, and no food in the house. Good luck on your next culinary quest to combat the booze-induced blues.

Sherbrooke failed to stop McGill all game. (Sarah Papadopoli / McGill Tribune)
a, Sports

McGill rugby make it look easy, crush Vert et Or by 90

The McGill Martlets’ (2-1) rugby team handed it to the Sherbrooke Vert et Or (1-2) on Sunday afternoon, dominating both offensively and defensively on its way to an astounding 102-12 victory.

McGill entered the game needing a boost of confidence, following last week’s letdown defeat to Concordia. “The girls had a tough time recovering from their loss against Concordia and [this] was a good way to wash that taste out,” Head Coach John Lavery said. Playing on their home field with their family and friends watching, the Martlets took the opportunity to get back in stride.

Martlet captain Brianna Miller was critical of her team’s start, but thought they executed better as a unit as the game progressed. “I think, as a team, we started a bit slow, but after we took it up and stuck to our game plan we really showed Sherbrooke that this is our home field,” Miller said. Her impact in the game was noticeable, as she scored two tries and made twelve conversions in the game.

Second-year prop Rachele Rose praised Miller’s role both on and off the field.

“Miller, our captain; and Victoria Horne, our co-captain; keep pushing us on and giving us speeches … everyone is building each other up.” Rose, a former Junior Varsity member who moved up to the Varsity team this year, scored her first try on Sunday. She emphasized the support each of the players receives. “I was really uncertain about myself and my confidence was low but … I just went out there knowing my teammates would have my back. So really, it’s not my try, it’s our try.”

Rose’s statement could not be more true. Eleven different players on the Martlets converted a try against Sherbrooke. Of those eleven, Miller, Marie-Helene Laforest, and Milda Sabiston each scored twice, while Casey Thorburn added a game-high three of her own.

(Sarah Papadopoli / McGill Tribune)
(Sarah Papadopoli / McGill Tribune)

The Marlets operated efficiently on the offensive end, running through their phases extremely well. If they were ever stopped by Sherbrooke, they did a fantastic job of rucking over, keeping the ball in their possession, and setting it back up. Sherbrooke had a tough time slowing down the McGill attack, as it seemingly took four of their players to bring down a sole Martlet. Capitalizing on this physical strength, McGill used quick, smart passing to find the open players and lanes on the field. Time and time again, McGill players sprinted uncontested to the middle of the goal posts, after strategically breaking through Sherbrooke’s defensive wall.

Coach Lavery stressed the change in his team’s offensive strategy. “We [are] changing the point of attack in our offence. For the first half of the season, we were running off our scrum half, and today we were running off of Miller,” he said. “It was a bit challenging to place this offence and run it in a game context and it got a bit scrappy at times, but they kept their structure and they had a lot of fun.”

While many tries were uncontested, there were points at which McGill’s play became a bit disjointed. At these times, the team’s leaders, like Miller, stepped up to work out the kinks in the Martlets’ game.

Nevertheless, evident from the result, McGill has begun to eliminate small, yet costly, mistakes. Looking ahead, the Martlets should figure to be a serious threat to any opponent they play during the remainder of the season. With the victory, the Martlets move to 2-1 on the season, and will head on the road to take on Bishop’s on Sept. 21. They will be back in action on friendly soil Sept. 30, when they play the Ottawa Gee Gees.

SSMU's initiative to create a student-run café was a response to the administration's closing of the Architecture Café in Sept. 2010 (pictured above, Claudio Calligaris / mcgill.ca).
a, News

Student-run café plans halted due to financial concerns

The Students’ Society of McGill University (SSMU) has halted plans for the creation of a student-run café due to concerns about the financial feasibility of the project. SSMU executives say they are currently looking into alternate plans for a unique student space in the SSMU building.

The student-run café project was first proposed in 2011 as a response to the closing of the Architecture Café in Sept. 2010, and was set to open in the fall of 2013. The original leader of the project, former SSMU Vice-President Finance and Operations Shyam Patel, said that  SSMU conceived the café concept with the intention of creating more student space and jobs on campus.

“I personally liked the idea of a café space because it bridges the gap between the classroom experience and practical experience for many students,” said Patel, who has not been involved in recent decisions. “A student-run café would encourage the participation of students at a managerial level, and would provide much needed practical experience regardless of a student’s program.”

According to current SSMU Vice-President Finance and Operations Jean Paul Briggs, however, the plans to create a student-run café are complicated by an existing eight-year contract with La Prep, which states that no other food service in the building is permitted to sell specialty coffees and teas.

“[This] is problematic because it limits the offerings of the [student-run] café,” Briggs said. “In addition, there are already seven food services in the SSMU building … it would be very hard for the [student-run] café to compete and differentiate itself [with respect to] price, quality, or variety.”

In addition, the building is already at full occupancy, meaning that SSMU would have to evict a current tenant to create space for the new café. According to Briggs, this means the new café would have to make up for the lost revenue from that tenant—as well as the financial demands of renovating the space and buying the necessary equipment—in order to remain financially sustainable as an operation.

While SSMU could potentially locate the café outside of the SSMU building, Briggs was not optimistic about the practicality of such a project, based on previous student ventures like Haven Books.

“They don’t work because they are [constantly] changing management [and] employees year-to-year,” he said. “There’s very little continuity and institutional memory, and that leaves it as a very risky and troublesome opportunity for us to pursue.”

Despite these challenges, Briggs said he will pursue the project’s original goal to create a unique student space in the SSMU building, with the assistance of the students involved in last March’s sustainability case competition—an event in which teams presented their design for the café to a panel of judges.

“We want to use the creative and dedicated people who put so much time and effort into the case competition to develop an idea for a new, unique student space that meets the ideals that were set forth,” Briggs said. “I think there are many ways within that framework that we could satisfy those needs, and do something really useful without jeopardizing our operational feasibility.”

Patel expressed some concern over the stalled plans. He said that the Operations Management Committee explored these financial concerns last year, and that the limitations cited by Briggs would extend to any attempt to create student space in the building. However, he explained that there is still value in pursuing the development of a space for students.

“Any form of student space is beneficial … however, there needs to be an emphasis on student-run space rather than space for students,” Patel said. “There are many spaces that can be used and accessed by students on campus, however, students do not necessarily have the opportunity to be a part of the decision-making process in regards to how the space should be managed, used, and developed.”

These changes in plans will have the most immediate impact on the members of Fireside Café—the team that won the SSMU sustainability case competition last year, and whose design was supposed to be adopted for the student-run café. Rebecca Rosenthal said she and her team are looking forward to discussing the feasibility of the project with those involved in the decision.

“Throughout our experiences during the competition, we witnessed students, faculty, [and] administration [as they] worked harmoniously towards a common goal, and how this collaboration can lead to mutually beneficial gains,” Rosenthal said. “We hope to continue working with SSMU and many others to ensure that decisions with far-reaching impacts on student lives are made in the best and most inclusive way possible.”

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