Latest News

a, Opinion

Commentary: Time-out for Quebec’s universal daycare fee?

Québec is known for its astounding art, delectable poutine, and, for some people, daycare with an affordable standard fee of $7 a day. However, the possibility looms that the province may be giving up one of these things in the near future. Earlier this month, the government’s proposal to scrap the universal rate of daycares in favour of a sliding-scale fee based on parental income caused public outrage. (more…)

a, McGill, News

McGill hosts Indigenous Homecoming for alumni

Last Thursday, Dr. Audra Simpson, a Mohawk scholar who received her PhD in Anthropology from McGill, and is currently an associate professor at Columbia University, addressed how McGill shaped her scholarly mind and the problems the university still faces in addressing indigenous issues at McGill’s first Indigenous Homecoming.

Simpson discussed the rigorous standards she faced at McGill during her time as a student, saying that the level of quality required was excessive in hindsight, but taught her how to deal with criticism.

“I’ve often talked to my colleague,” Simpson said. “We remembered how McGill simply taught us how to write, how to revise, how this made us absolutely fearless, so much so that we can literally take any form of critique and sift it for its value, not take anything personally and simply take it as need be.”

Yet for all its academic excellency, Simpson argued, McGill still needed to address the indigenous history that was intertwined with its own. Simpson asserted that her research showed that the university in its early days was kept afloat by money from unauthorized land sales by the Six Nations of the Grand River.

“McGill comes into being in a sea of dispossession,” Simpson said. “By this I mean two things: One, this land belonged to [indigenous peoples].  Second, and more specifically, McGill comes into being at a time when land is being wrested from indigenous peoples in bit-by-bit pieces.”

Simpson asked that McGill take actions to right its historical wrongs.

“What is needed along this to revitalize hidden pasts […] is diversifying this university in lines that do not paper over this history over further, that mark it, that act from it,” she said.

Simpson then questioned the audience on McGill’s current state of diversity.

“And here I want to ask, where are the indigenous scholars at McGill, scholars in tenure track and tenure positions,” she asked. “Part of excellence is diversity, right?”

Paige Issac, coordinator of the First Peoples’ House, said that the first Indigenous Homecoming idea arose out of the traditional alumni honouring ceremony at the Annual Pow Wow.

“This year we had our first ever homecoming event,” Issac said. “We had 20 or so people show up,” “I’ve heard such great feedback already.”

Issac also praised the efforts of Indigenous Education Advisor Allan Vicaire in organizing the Indigenous Awareness week.

According to Vicaire, student response to the week has been very positive.

“Students have personally come up to me to say, ‘Wow I’ve never heard about this before,’ whether it’s about inter-generational violence or just having a discussion about accountability and responsibility within an academy. So it’s been really positive, very constructive.”

However, Vicaire says indigenous students at McGill still face challenges, although steps are being made to improve the situation.

“Microaggressions do happen on campus,” he said. “ We’re often tokenized, or put in the place of being a cultural expert. [We need to] create that environment of inclusion, provide those education opportunities and create a safe space [for indigenous students].”

Issac acknowledged that although McGill still had problems in regards of lack of an indigenous scholar, it was making progress.

“Obviously there is still a lot of work to do but I’m happy in our achievements so far, and I’m happy to work on whatever comes next,” Issac said. “I see a lot of things building here at McGill, in terms of increasing indigenous awareness […] making it a place where indigenous students feel like they belong and they can thrive and have a sense of community here.”

Vicaire echoed the sentiment.

“We’re always striving and working to enhance the question of diversity within the faculties,” he said. “I think it takes a lot of work, not only from the administration but also from faculty, staff, and students. It’s a stepping stone and unfortunately within institutions, it takes a while for change to happen, but [we have] to recognize we’re all a part of this change.”

Additional reporting by Shrinkhala Dawadi.

a, Know Your Athlete, Martlets, Sports

Who’s that athlete: Zoe Fasoulakis

The Martlet soccer team is off to a strong start to the 2014-2015 season, which means business as usual for junior kinesiology student Zoe Fasoulakis. The center-back has seen teammates and coaches come and go, but winning has been a constant since she debuted in 2012.

(more…)

a, Student Life

Indulging in seasonal Italian dishes

The result of a brilliant collaboration between Michele Forgione, chef and owner of the beloved Old Port restaurant Osteria Venti, and Stefano Faita, son of Elena Faita—one of the most celebrated Montréal-culinarians, Impasto and Pizzeria Gema aim to present classic and authentic Italian specialties.

Impasto

Opened in July 2013, Impasto changed Little Italy forever. It stood out from its competitors by developing a reputation for delicious meals made with high-quality ingredients.

Located on the corner of Rue Dante and Rue Saint Dominique, Impasto presents a very simple interior. The kitchen is open for the public to observe, and tiled walls and wooden tables give the restaurant a young vibe.

The menu is small, changing daily to feature six starters, four pasta dishes, four meat plates, and a dessert selection. All the dishes are inspired by ingredients available at local markets. The chefs pack immense flavour into small dishes; as such, it’s recommended to order a number of plates to share.

The restaurant’s roasted octopus with navy beans is tender, with a nice sear on the outside, similar to the smoked caciocavallo on offer—a cheese similar to mozzarella—which is grilled to a slightly-melted consistency. They also offer market tomatoes with house-made burrata cheese, as well as a string bean, potato, and mint salad. These two dishes make for a refreshing combination, and are a great way to celebrate the fresh produce of early autumn.

However, the pasta at Impasto is the clear highlight of the menu. All pastas are made in-house and are cooked to al dente perfection. Favourites include the ricotta gnocchi in a tomato basil sauce, and casarecce, a long twisted pasta, dressed with an almond basil pesto and garnished with cherry tomatoes.

For dessert, the tiramisu—a classic Italian dessert—is presented in a small mason jar, with piled layers of cream, espresso, ladyfingers, and some shaved chocolate. The sweet and bitter flavours meld together to yield a delicious dessert.

 

Pizzeria Gema

Across the street from Impasto, Pizzeria Gema is perfect for large get-togethers or picking up a late-night Neapolitan-style pizza and frozen custard. Pizzeria Gema offers both dining and take-out options, with a menu comparable to Impasto’s—although slightly less expensive.

Forgione worked to perfect his pizza recipes for over a year before opening the restaurant, and even asked other chefs for advice. A crowd-favourite is the “1889”, a simple and classic Margherita pie with San Marzano tomatoes, fresh mozzarella, and basil. There are no overwhelming flavours; the tomatoes, cheese, spice, and dough work together perfectly.

One of the more unique pizza offerings at Pizzeria Gema is the Emilia, a riff on a white pizza—a pizza that has no tomato sauce— with a thyme cream, lardo, mushrooms, and onions. Another delicious combination is aptly named the Impasto, which features layers of porchetta (thinly sliced stuffed pork), smoked caciocavallo, and cherry peppers, garnished with a refreshing salsa verde.

The frozen custard is also a must-try. Available in French Vanilla and Belgian Chocolate, this frozen dessert is lighter than the typical ice cream, and is a perfect ending to a meal.

 

a, Science & Technology

The ongoing Bitcoin battle

The term ‘Bitcoin’ first appeared in 2009 when Satoshi Nakamoto—a potential pseudonym of either a single person or group—invented the world’s first decentralized digital currency.

This 21st century currency employs a third-party, intermediate, cryptography system resulting in a more secure and confidential medium of exchange. No governmental monetary authority controls this ‘cryptocurrency’; instead, computers running very sophisticated mathematic schemes mine Bitcoins. The mathematics of the Bitcoin system are designed in such a way that it becomes more and more difficult to create new units of the currency, fixing the ceiling at 21 million Bitcoins. This limitation prevents central banks from issuing massive amounts of Bitcoins, which would lead to its devaluation.

According to Tony Gallippi, the co-founder and executive chairman of BitPay, the largest global Bitcoin payment service, Bitcoins are being used beyond their role as currency, and are now seen as a valuable piece of technology.

“We are using [Bitcoins] as a currency, but you can also use it as a payment system or a distributed ledger to prove property rights,” Gallippi said. “What’s giving it value and is getting people excited is its utility.”

There are two main advantages of using cryptocurrency. It can be transferred directly at a low transaction cost, and is also a floating currency, which means that the monetary value of Bitcoins comes from its ability to fluctuate in relation to the foreign exchange market.

According to the webpage ‘History of Bitcoin,’ the number of Bitcoin transactions and the number of wallets—a system used to store the digital credentials for Bitcoin holdings—has continuously risen from its inception in 2009. However, some issues do arise from the use of the digital currency.

It is not officially recognized as a currency in itself in many countries—including Canada—and is thus not subject to the same regulations. This absence of regulation and the ability of guaranteed anonymity of the transactions paid in the cryptocurrency raise concerns.

An internal memo addressed to the former Canadian Minister of Finance Jim Flaherty stressed that the digital currency could represent an attractive payment method for criminals.

“Virtual currencies such as Bitcoins have been criticized for their potential to fund illicit activity, such as money laundering and terrorist financing,” the memo states.

Some tech companies have started to offer their employees the option to be paid in Bitcoins. Wagepoint, an American company offering online payroll software solutions to small businesses, recently added a Bitcoin option to its list of services. Employees from 10 different firms have already switched from traditional payment methods to a Bitcoin system.

Wagepoint CEO Shrad Rao himself is surprised by the popularity of this new option.

“What’s interesting is that we’ve actually had customers come to us because of the [Bitcoin] integration—which we were not expecting at all,” said Rao in an interview with CBC.

While the cryptocurrency is gaining momentum in Canada, many restrictions are slowing its assimilation. The government does not recognize Bitcoins as official currency—they’re classified under barter transactions—and thus, employees choosing to be paid in Bitcoins still have to pay their taxes in Canadian dollars. Furthermore, most brick-and-mortar companies do not accept Bitcoins as a method of payment.

a, Opinion

Commentary: People’s Climate march a sign of renewed grassroots fervor

I spent my summer scanning environmental news stories, specifically those related to climate change. (more…)

a, Student Life

New year, new options

There was an aura of uncertainty surrounding the Gerts Students Bar as summer approached. Following the failure of the Building Referendum Fee last March, it appeared inevitable that price increases would hit Gerts. While there may have been some growing bar prices, Gerts has increased food and drink options, with more opportunities for groups to host events.

When the Building Fee failed to pass, former Students’ Society of McGill University (SSMU)  former VP of Finance and Operations Tyler Hofmeister was forced to change SSMU’s budget in order to maintain the best level of service possible for SSMU and its services. As a result, Gerts’ budget was also changed in order to make a profit rather than break-even.

“It’s projected to make an almost $17,000 profit this year,” explained current VP Finance Kathleen Bradley. “Once [we] run the Building Fee again—and hopefully it does pass—we’ll be able to bring it down to a break-even point […. Students will] see some changes in terms of costs of certain things. They’ve increased the price on some of the beers, [but] that’s mostly because they cost more to buy now.”

While students are aware of these changes, it has not affected their interest in going.

“I’ve noticed a few changes to Gerts in the few weeks that I’ve been back to Montreal—the main one being the increase in beer prices,” said Josiah Ahm, U1 Management. “[However] I’ve found that the changes they’ve made are somewhat insignificant compared to the experience you consistently receive.”

Gerts has also tried to save money by becoming more efficient. This includes simple routines such as preventing beer waste by making sure that kegs are stored correctly, or ensuring that the pouring control system is being used at all times.

“None of the bartenders are drinking on shift [and] waste has gone down,” Bradley said. “[Waste] used to be pretty high, and now we’ve all but eliminated any sort of beer waste.”

Additionally, Gerts has added a few new food and drink options to its menu. Pizza has officially been introduced, with pepperoni and vegetarian options offered. The bar has also added Jack Daniels to its list of alcohol options.

Once SSMU’s student-run café, The Nest, opens later this month, Bradley hopes that the two restaurants can cooperate on projects throughout the year.

“I’m excited to see what the partnership between Gerts and The Nest will look like,” Bradley said.  “Groups book Gerts for events and things. We’re looking if those groups are interested in catering, if the Nest could provide that service for them.”

The bar’s popular weekly deals and events will not be affected by budget cuts, with their popularity expected to grow.

“Sangria Wednesday is definitely our most popular night, followed by TNT Thursday,” said Devin Healy, a Gerts bartender. “We can tell [that] Wednesdays are the busiest due to our sales and attendance numbers. [The Sangria] deal caters to everyone, and judging by the number of pitchers we sell, it continues to be a hit with the student body.”

For now, it seems that Gerts has hardly been affected by the Building Fee, and will still be a campus staple for McGill students to enjoy.

 

mcgill redmen lacrosse game against bishop's
a, Men's Varsity, Sports

McGill tops archrival Bishop’s to stay undefeated on the season

After lying dormant for most of the game, the McGill Redmen (6-0) woke up just in time to hand the Bishop’s Gaiters (4-1) their first loss of the season Wednesday night.

(more…)

a, Sports

Redmen thrash Gaels in dominant performance

Though they may have been disappointed by the weather for their home opener, the McGill Redmen (3-0) lacrosse team left Molson Stadium satisfied following a decisive 13-7 victory over the Queen’s Golden Gaels (1-1) Saturday afternoon. (more…)

a, News, PGSS

McGill graduate student wins legal case against CFS

Quebec Superior Court Justice Gérard Dugré ruled in favour of Ge Sa, a McGill Ph.D. student, last Tuesday on his case against the Canadian Federation of Students (CFS), an organization that campaigns on the federal level for student rights. (more…)

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