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Editorial, Opinion

EDITORIAL: A dollar for the DPS: a worthwhile investment

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No matter how you feel about the Daily Publications Society’s editorial politics, a “yes” vote is the sensible choice on their proposed fee increase.

Newspaper advertising is in the toilet – the Tribune’s advertising revenue has been cut in half in the last two years – and printing costs are steadily increasing. The DPS publishes two editions of the Daily and one of Le Délit – the only French-language newspaper on campus – per week, and is projected to run a deficit this fiscal year. In order to stabilize their finances, the DPS is seeking a $1 increase to their $5-per-semester student fee through a referendum that opened for voting on Friday.

Without a fee hike, Daily editors have claimed that they will have to consider eliminating the Daily’s Thursday edition or instituting strict page limits for future issues. While better page management and more judicious use of colour pages would improve their financial situation, eliminating the Thursday edition would limit the Daily’s efficacy as an outlet for student opinions, reducing the scope and depth of their coverage. The DPS is an important part of campus dialogue as a forum for both campus and international issues. While the Tribune and the DPS often differ in many ways, we complement each other’s coverage, and McGill is better off with three healthy campus newspapers.

DPS editors have also emphasized that the fee increase would be used to fund an expansion of the online presence of the Daily and Le Délit. The media world is changing and student newspapers need to reflect the shift away from the print medium. The Daily far surpasses the Tribune in terms of online content – see the “Unfit to Print” podcast and even their Twitter feed as examples of this – and further expansion in this area will require dedicated multimedia and online content editors.

A move towards an online first model is inevitable due to the current advertising climate; moreover, it is desirable, as it will provide editors with the training they need to work in professional journalism after graduation. McGill does not have a journalism program, a void the DPS and the Tribune fill by providing practical training for aspiring journalists – training that should emphasize the ability to work across multiple media platforms.

However, a significant portion of the Tribune editorial board feels that a $1 fee increase is excessive. The DPS is projected to run a deficit of between $5,000 and $10,000 this year, while the proposed fee increase would bring in roughly $40,000 per year in extra funds. While advertising revenue is declining, that alone does not account for a large portion of the excess funds. Online expansion is a worthwhile, but relatively cheap, undertaking. We’d like to hear some concrete examples of where the rest of the excess money generated by a fee increase will be spent, since we don’t want any more student fees funneled into the DPS’s reserve accounts (which totaled over $200,000 at the end of the 2009 fiscal year).

Much of the Tribune editorial board feels that a 50-cent fee increase, coupled with cost-cutting measures such as page restrictions, would be sufficient for the DPS to consider expansion on a more fiscally responsible scale.

Nevertheless, $12 for around 70 issues of the Daily and Le Délit is a bargain. We strongly believe that the strength and diversity of campus media is worth protecting. The Tribune should be on sound financial footing now that our $3 fee has passed. It is important to ensure that the DPS is in an equally strong position, and it’s hard to argue that a stronger, financially stable, and modern DPS is not worth an extra toonie per year.

Student Life

It’s not too late to save your grades

by Shannon Kimball on

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Did you spend St. Patrick’s Day mourning your midterm grades over Guinness? It’s not too late to get the grades you want, but finals start in just over three weeks, so it’s time to get serious.

Problem: You haven’t gone to class. Solution: Start going. You may feel lost, but the professors usually start to give hints about the final exam around this time. Purchase notes if they’re available, or start a free note exchange through an email account to make up for lost time. Most people who join will be in the same position as you, but there are always a few good Samaritans who just want to share knowledge.

Problem: You haven’t opened your textbook or course pack. Solution: Reading groups are great, but summaries rarely make sense out of context. Dedicate a small portion of each day (even an hour is helpful) to reading, and consult summaries afterwards. Many essay exams offer choices, so it’s better to know half of the material well than to vaguely recognize everything.

Problem: You’re easily distracted, and the spring weather isn’t helping. Solution: All of the campus libraries are packed during exams, and between nervous breakdowns, texting, and fidgeting it can actually be a difficult place to study. Rather than taking Adderall – which may result in an intense focus on Facebook – set up a space in your apartment that is dedicated to schoolwork. Take time to put away anything near your desk that might distract you, such as a cell phone, magazines, or the remote control, and don’t use the computer for anything that is not related to studying. Doing a few hours of high-quality studying is better than a weekend of distracted studying. And that way, you can enjoy the spring weather.

Problem: You want Bs, not Cs. Solution: There’s no such thing as an easy final exam, and McGill’s grade deflation can make it that much more difficult to earn a B. But just follow some age old advice: form a study group, read the textbook, take notes in class, and consult the TAs. This advice is standard, but it works.

Problem: You want As, not BsSolution: Remember that non-required conference that the professor mentioned at the beginning of the semester? TAs aren’t trying to waste their time sitting in tiny rooms in Burnside; in fact, they’re paid to help you. A-students aren’t always geniuses – they’re just not afraid to ask for help. The TA usually goes over the week’s material, and often creates practice problems. On the same note, ask your professor how to study for the exam. Professors vary in their examination styles, and the best students are those that know the material and can predict the questions.

Problem: You’re graduating this semester, you’ve lined up a job or graduate school, and you just need to pass a few courses.Solution: By now you should’ve learned how to cram for exams. You’re on your own.

Student Life

A tale of two hamburgers

by Shannon Kimball on

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For many people, hamburgers bring to mind bad cafeteria food and mystery meat. But two restaurants are redefining hamburgers, or at least getting back to the good old days.

M:brgr, on Drummond and de Maisonneuve – best classified as diner-chic, with gleaming white tables and ketchup squirt bottles – serves up custom, gourmet hamburgers, spiked milkshakes, and other glamorized versions of hamburger joint classics.

The restaurant doesn’t have appetizers – it is, after all, a burger joint – but the ample main courses suffice. Eaters can choose from the “AAA” burger at the reasonable price of $8.75, or a Kobe Beef burger at $18.75 for true aficionados. Regardless of price, all of their hamburgers are juicy and perfectly cooked.

Other notable menu items include the Big Zak – the glamorous version of the Big Mac – piled high with two burgers and traditional Big Mac toppings, and the fry basket, which includes regular fries, sweet potato fries, and onion strings. Split a giant chocolate chip cookie covered in ice cream and hot fudge with friends to complete an indulgent meal.

Over a dozen toppings can grace your patty, including pulled pork and cucumber-mango relish. The cheese selection rivals that of Atwater Market, including thick slices of Gouda and Brie. But be wary: a slice of cheese may only cost a couple of dollars, but the truffle shavings will cost more than your cell phone bill. It’s also easy to lose track of toppings, and before you know it, each bite will be worth $2.

While the food is worth the price tag, the over-stimulating atmosphere takes away from the M:brgr experience. Loud music blares even in the early afternoon, and combined with bright lights and big screen televisions, it is not a cozy, romantic, or even friendly environment. You are sure to leave M:brgr feeling as full as you might have at a 1950s-style diner, but without the feel-good vibe.

Ultimately, M:brgr is a great place to go when your parents – or anyone else who isn’t on a student budget – are in town. It’s not a good place for a first date, or to talk about anything important. But in the meantime, stop by for lunch during the week, when an AAA burger, fries, and soft drink will only set you back $12.75. Put your savings towards a spiked milkshake – because who doesn’t want some ice cream and Bailey’s in the middle of the day?

And if you’re not in the mood to splurge on ground beef and potatoes, head over to Patati Patata on St. Laurent and Rachel. This 13-seat burger joint serves made-to-order sliders, poutine, and beer for under $10. It’s probably the exact opposite of M:brgr, from the understated food to the friendly atmosphere. Patati Patata doesn’t try to make hamburgers sophisticated, but it’s a step up from frozen patties and doesn’t cost much more. You can even watch your entire meal being prepared behind the bar – from salad to burger to poutine.

M:brgr: 2025 DrummondPrice: $15-20 per personPatati Patata: 4177 St. LaurentPrice: $7-10 per person

Recipes, Student Life

Custom cold-brewed coffee

by Carolyn Yates on

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There are two ways to make cold coffee: normal coffee that’s been cooled, and cold-brewed coffee. The second is far more delicious and satisfying.

There is a notable difference between letting hot coffee cool off and cold brewing it specifically. Cold-brewed coffee is less acidic and bitter, and a lot more flavourful-particularly if you’ve been using ice cubes to cool down regular coffee instead. And with this method, you won’t even have to bother plugging in the coffeemaker.

Ingredients

  • 1/3 cup ground coffee (a medium or coarse grind works better)
  • 1 ½ cups of water

Directions

  1. In a jar or glass container (I used a French press, sans press), stir the coffee and water together. Cover and let sit for roughly 12 hours.
  2. Strain twice through a sieve. Rinse the sieve, line it with a coffee filter, and strain a final time to remove any particularly stubborn grounds.
  3. Dilute one-to-one with cold water and pour into a glass with ice cubes. Add cream, milk, sugar, honey, sweetener, or scotch as desired.
  4. Sip and enjoy.

Recipes, Student Life

Three-ingredient peanut butter cookies

by Carolyn Yates on

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My peanut butter cookie repertoire used to consist of delicious, crispy cookies made from a recipe handed down from my grandmother. But they had nine ingredients in them, and who has that kind of time? These cookies have only three ingredients in them, and while they come with a little less childhood nostalgia, they are unbelievably delicious.

I have made this recipe with crunchy, creamy, and organic almond peanut butter, but the good ol’ fashioned smooth processed stuff still works best (though crunchy is a close second). You can add chocolate or caramel chips, coconut shavings, vanilla extract, breakfast cereal, or chopped nuts, but none of the extras are necessary.

Pay close attention to how long they bake-for chewier, moister cookies, take them out a little early, and for crunchy cookies, leave them in a little longer. And even though letting each batch cool in the pan for a few minutes slows down the process, it improves the taste and texture.

Ingredients

  • 1 cup peanut butter (works best with the overly processed, non-organic kind)
  • ½ cup sugar
  • 1 egg

Directions

  1. Preheat oven to 325°F.
  2. Mix ingredients until blended. Using your hands is the most fun, but a spoon will also do.
  3. Roll into 24 balls and place on parchment-lined cookie sheets. Flatten with a fork.
  4. Bake for 12-15 minutes or until lightly browned. They taste delicious if undercooked, but are still edible when overcooked. Cool for two minutes before removing from pan.

Student Life

The recession’s gaming revolution

by Iain Macdonald on

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As midterms finish up and with finals looming on the horizon, it’s your last chance to procrastinate. Many college students are hooked on video games, but most games aren’t friendly to a student budget. With the recession, however, the market is changing, and there are hundreds of high quality games available free of charge.

With an incredible amount of money driving North America’s huge video market, the industry has pushed forward many technologies that would otherwise have advanced slowly. The market for high-end graphics cards and processors, for example, is motivated almost entirely by gamers looking to build the most powerful PCs just for gaming. But over the past couple of years, an increase in piracy as well as the recession have hit the industry and motivated a number of developers and publishers to release free-to-play games.

A free-to-play game is entirely free and legal to download and play. To compensate for this, almost all free-to-play games have some in-game features that require money to activate. Much like test-driving a car, the developers hope to get players hooked on the game, motivating them to spend more than just e-coins and internet bandwidth.

Most free-to-play games are online, in which the player logs in to play against others around the world. These games usually have a ranking system whereby players can earn experience and in-game currency. The currency is used to buy new items that enhance game play in some way, such as weapons, gear, maps, interface enhancements, and so on. During normal play the player earns enough money to only buy a few items. The game also offers additional gold and some premium items for a real-life money price. As well as buying items, most games allow the player to gamble for items. Through the clever use of low-odds in the gambling system, poor exchange rates, and an online payment scheme in which it’s easy to forget how much money is being spent, the player can easily end up spending hundreds of dollars trying to win a particular item. However, a careful player can easily play the same games without spending any money.

There are hundreds of well-designed free-to-play games available today, all competing with one another. Some of the most popular free-to-play games are:

Racing: Drift City (an RPG in the form of a car-racing game); Project Powder, a snowboard-racing game with great graphics; and TrackMania, which has a vast number of racetracks to choose from.

Role-playing: Ace Online, a flight simulator; Dungeons & Dragons Online, the computer creation of the fabled board game; and Runes of Magic, which is similar to the best- selling – and expensive – World of Warcraft.

Shooters: Alliance of Valiant Arms, which has stunning graphics; Crossfire, which bears a striking resemblance to the enormously successful Counter Strike; and Quake Live, which allows you to play the classic Quake game inside of your web browser.

Sports: The Hunter, a very realistic hunting simulator; Freestyle Street Basketball; and Pangya, a golfing game.

Recipes, Student Life

FOOD FOR THOUGHT: Spring Basil Salad

by Adam Levine on

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A few weeks ago, I ran a workshop at Nuit Blanche. We talked about a great assortment of food facts, including a demonstration of a brilliant tool: foodpairing.be, which generates incredible (and often unexpected) flavour matches. This can be useful for writing new recipes and coming up with innovative dishes. We showed it off by letting people pair fresh basil leaves with four of the website’s suggested matches: cocoa powder, black tea, grapefruit juice, and honey. I’ve used the website for years, but I was still wary of a few of the pairings. Cocoa and sweet pesto, for instance, was a truly pleasant surprise.

Basil is universally well liked, but largely subjected to the same boring uses: Caprese salad, pesto sauce on pasta, or tossed into tomato sauce. But foodpairing – and reconsidering your own flavour matches – can show that even everyday ingredients like basil deserve reconsideration and reinvention.

It’s only March, but Quebec greenhouses are already producing beautiful fresh basil. I discovered this when a friend brought home some jaw-droppingly fresh herbs that she had grown for a class at Mac campus. A bunch of friends came over for happy-hour beers, and I put together a delicious light meal for them.

I decided to use the fresh basil leaves as greens in a mixed salad, tossing them whole with baby spinach leaves. Arugula, frisée, or tender romaine lettuces would all work instead of – or in addition to – the spinach. Other herbs are also great additions, like Italian flat leaf parsley. The presence of herbs in salad makes the salad’s flavours much more intense and substantial.

I sautéed very thin slices of zucchini, garlic and white onion in olive oil with salt, pepper, and red pepper flake. When these had cooked down and become tender, I took the pan off the heat and added balsamic vinegar and a tablespoon of honey (another idea I got from foodpairing). At this point, check for seasoning again. I tossed the basil and spinach with olive oil, balsamic, and some toasted, chopped nuts and topped each plate with heaping portions of the hot vegetables. The greens wilted a bit under the vegetables and the entire dish was bright and flavourful. Served with a thick slice of rustic bread, the dish made an excellent snack on a beautiful early spring day.

Arts & Entertainment, Music

CD REVIEWS: Gorillaz: Plastic Beach

by Kyle Carpenter on

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Gorillaz’s highly anticipated third album Plastic Beach definitely sounds like a Gorillaz album, but it lacks the flare of their sophomore release, Demon Days. Plastic Beach feels like a concept album, but it’s difficult to tell what the concept is (but it’s certainly not a pinball wizard). That said, every album released by an animated band of eccentric characters (none of that is metaphorical – they’re cartoons) is bound to be strange and quirky, but the new album takes that to the extreme with its occasionally bizarre genre blending.

Ex-Blur frontman Damon Alburn is the mastermind and voice behind Gorillaz, though his vocals can’t really be heard until the fourth song, “Rhinestone Eyes,” a poppy track with a little bit of an edge that stands out on the lengthy 16-track album. “Superfast Jellyfish,” is another winner, which has the familiar vocals of De La Soul who appeared on the Demon Days single “Feel Good Inc.” The album’s best song, or at least my favourite is “Some Kind of Nature,” which has Alburn singing soft background vocals, featuring the memorable line “all we are is stars.”

While songs like “White Flag” and “Glitter Freeze” are simply boring, the real drawback of Plastic Beach is that it contains no potential smash hits. “Stylo,” the albums first single, is too bland and forgettable – unlike previous albums’ singles like “Clint Eastwood,” “Dirty Harry,” and “DARE.” A decent album overall, but lacking in comparison to the band’s earlier work.

Arts & Entertainment, Music

CD REVIEWS: Scott Lanaway: Mergers and Acquisitions

by Kyle Carpenter on

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I’m not one to judge a book by it’s cover, but I will decide what to read based on what the back cover says; a song called “Oprah, God Wants You To Have A Private Jet” was more than enough to entice me to listen to Scott Lanaway’s Mergers and Acquistions. The album is full of spacey electro-folk, one of those new, hard-to-classify sounds your iTunes gives up on and calls “alternative and punk.”

The opening track “Let’s Be Together” is boring, but kind of catchy. In fact, a lot of this album is boring but kind of catchy. “Gabapentin,” is almost psychedelic with its background harmonies and chirping bird noises. It sounds like we don’t hear Lanaway’s real, bare-bones voice until track six, “Juliet of The Spirits,” though he does have a nice Robert Plant thing going on in “Wild Eyes.”

The album features a lot of the same: layered vocals and synth intermingling, which creates an ominous feel. This is true of “1333,” “Mind Off The Blue,” “Wild Eyes,” “The Ice Storm,” and “All Our Yesterdays,” – a third of the album right there.

Mergers and Acquisitions isn’t lively or poppy, but it does have its moments. Unfortunately, these moments are far too few to make the album worthwhile, unless you’re looking for some background music for your next massage or bubble bath.

Arts & Entertainment

McGill holds stand-up auditions

by Kyle Carpenter on

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Montreal is Canada’s home for comedy. Over the years, the Just For Laughs comedy festival has featured some of the world’s greatest comic icons, while also providing an outlet for local talent to perform. Within that home-grown talent is Jeff Schouela, a six-year stand-up comedy veteran who is holding auditions for McGill students to compete in a series of amateur stand-up competitions.

“The main thing about the contest is that it’s open to people who have never performed stand-up before,” says Schouela.

Auditions will take place over two days at Gert’s. If the thought of performing in front of a crowd has your stomach in knots already, rest assured that the auditions are being held in front of a panel of three judges instead of a typical audience. Each contestant will be asked to perform four to six minutes of material before being evaluated by the judges.

Eight to 12 students will be selected to compete in a McGill vs. Concordia night at Comedyworks. Afterwards, the contest will begin with a series of stand-up shows that will run over four to five weeks at Comedyworks, from mid-May to mid-June. McGill students will compete against students from Concordia, Dawson College, John Abbott College, and Marionopolis. Each show will feature eight to 10 contestants performing between four to six minutes of material. Each week, two winners will be selected to compete in the finals. When the finals are over, the winners will be entered into Montreal’s Hilarious, a contest open to all amateur comedians with a yet-to-be-determined cash prize where the winner will be decided by both the judges and the audience.

No strangers to the stage themselves, Schouela and his co-producer Eman understand the anxiety involved with performing in front of a crowd, yet they are optimistic about the student turnout.

“I think it’s inherent in a lot of people to a) be funny, or b) try stand-up comedy,” says Schouela. “There are a lot of competitions for comedy in the city, but I think it’s a little too intimidating for newcomers to want to join those things knowing that they’re going to be performing with professionals.”

Schouela designed the contest to give each performer a chance to polish their material and get comfortable performing on stage before competing in Montreal’s Hilarious. This is the first year for both contests, but he hopes to make each an annual event.

Schouela’s own stand-up routine won me over with a joke about the “Toronto dream” being “a condo and an empty relationship.” Offstage, Schouela produced The Best of Montreal comedy show and album last summer (which featured a recording by Schouela), as well as co-producing an upcoming show called “We Ain’t Terrorists.” Eman produces a comedy show every month at Comedyworks for up-and-coming comics.

While performing stand-up comedy is certainly not for everyone, it is an often-underappreciated form of entertainment that requires a lot of creativity and even more courage. If the thought of making a group of strangers laugh doesn’t make you light-headed like me, then this is your chance to shine. Who knows, you could be the next Russell Peters. Or, you could be funny.

Auditions will be held on March 25 and 26, from 9:30am-11:30am at Gerts.

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