Volume 145 · Issue 15 • January 4, 2012
brunswickan canada’s oldest official student publication.
the food issue.
Andrew Meade / The Brunswickan
2 • Jan. 4, 2012 • Issue 15 • Volume 145
Troubled faculty sticks with five-department model
Alanah Duffy News Reporter After two town hall meetings and mixed reactions from students, faculty and staff, the University of New Brunswick’s engineering department has decided to remain a five-department structure. In October, Dean of Engineering David Coleman sent out an email proposing some changes within the department due to budget woes. At the last town hall meeting, held on Nov. 28, chemical engineering department chair Brian Lowry brought up the fact that the number of staff members working in UNB’s middle administration doubled between 1999 and 2009. “Most of the people who I’ve met on
that list are hard-working and qualified,” Lowry told the Brunswickan. “But, so are most faculty and we’ve been declining in number while they’re doubling. I find that appalling.” In the past 12 years, the engineering department has seen 10 faculty members retire and not be replaced. Lowry said that this is causing a lot of strain within the department. “The university is very slow to replace people who have been lost,” he said. “We’re right at the wire and programs will suffer and people will leave.” Lowry said that Coleman and the department should look at having the departments within the engineering faculty work together more and think about changing their approach to graduate
studies. Right now, each department has different regulations and requirements for its graduate students. In December, Coleman sent out an email that said that due to the strong desire to keep the current engineering structure, a representative group would investigate the challenges. Coleman told the Brunswickan that a task force comprised of internal faculty, staff members, and students would begin during the winter term. The group will look at issues regarding undergraduate studies, supporting graduate studies and research, and departmental administration issues. Coleman said a cost for the task force hasn’t been determined yet, but he will try to keep it minimized in lieu of the
budget crisis. Juan Carretero, a mechanical engineering professor, said the engineering department is not one that should be receiving a budget cut. “If you look at how much money the department of mechanical engineering alone generates, we bring money to the university,” he said. “Whether the entire faculty is self-sufficient or not, I am not sure. But, my estimate says yes.” A concern that Carretero voiced at the Nov. 28 town hall meeting was about the use of the engineering program fund. Every engineering student pays $1,000 a year for laboratory and classroom improvements, equipment, and resources. Carretero said that the $1 million brought in annually by students shows their commitment to their education and should not be used to help with the budget. “I think we should go by what was originally agreed by the students and faculty,” he said. “I think it was agreed at the time that it was going to be used only for faculty related matters.” Emily Cowperthwaite, president of the engineering undergraduate society,
said that students are receiving mixed messages from the indecisiveness of the department. “People are happy because a lot of them didn’t like the change, but now they’re wondering what else is going to happen,” she said. “We’ve been told that there’s an issue, but they’re not going to take the solution [first proposed]. So, what else are they going to do?” Cowperthwaite added that students are anxious to see what will happen in the winter term. “I’m most interested to see where the money’s going to come from,” she said. “I’m not necessarily happy or upset about the final decision, but it still remains that something needs to happen.” Coleman said the only criteria for failure in the engineering department is letting budget troubles hold the department back. “We’re engineers. We’re people who solve problems. Rather than just complain about the status quo, we’re going to come through this and be better coming out the other side,” he said. “Paralysis is not an option.”
Dean David Coleman. Andrew Meade / The Brunswickan
Jan. 4, 2012 • Issue 15 • Volume 145 • 3
Local farmers struggle, but keep growing what they love
Damira Davletyarova The Brunswickan ‘Buy local’ is a popular phrase now. The message seems clear - support local products. But nothing is simple when it comes to local farming. While some local farms struggle to survive, others flourish. Yet even successful farms fall short of competing with the global food industry. David Coburn, 50, is a local farmer. Coburn Farms is just a 15-minute drive from Fredericton, situated in Keswick Ridge on Route 107. He is a sixth-generation farmer, and since the age of 14 he knew he was going to keep the bicentenary family business running. “I am actually quite lucky that I knew at 14,” Coburn says. “The earlier you can choose, and it doesn’t matter what you choose to do you’ve got to enjoy it.” And this is why Coburn has stayed a successful farmer despite the poor economy. His farm is equipped with modern technology and is self-sustainable. Coburn says that starting a farm like his would cost at least five million dollars. There are 25,000 chickens under one roof. They are fed corn, vitamins and minerals mixed at the farm’s mill. Chickens are fed automatically three times a day – a machine operated process. In fact, many processes at the Coburn’s farm are automated. During the winter, there are only five people working at the farm, including Coburn and his two sons. The chickens produce 24,000 eggs daily that are sold at supermarkets throughout New Brunswick and Nova Scotia under different labels. Coburn uses chicken waste to fertilize soil for growing apples during the summer. Then, collected apples are pressed into apple cider and sold year-round at local farmers markets. This Christmas, Coburn plans
David Coburn with a host of chickens. Damira Davletyarova / The Brunswickan to sell 3,000 litres of apple cider at the Boyce Farmers Market alone. It’s three times more than what he sells on a usual weekend - as families across the province put together a holiday table. While Coburn stays successful at home, he says it’s difficult to compete with the global food industry. Every time Coburn goes to the grocery store, he sees that most produce comes from out of province. “There has to be a balance. We should be able to feed ourselves. And
I am scared we are giving up that ability,” Coburn says. Even though the provincial government helped Coburn to rebuild his apple cider barn that burned down at the end of 2010, the farmer says he doesn’t get much support from the cash-strapped government. “And that’s not necessarily a bad thing,” Coburn says. “You then endup taking your farm in the direction the government wants you to go, but that might not be the right answer or the right direction,” Coburn said.
Jenn Thomas and some sugar snap peas. Damira Davletyarova / The Brunswickan
But for young farmer Jenn Thomas, 30, getting any support from the government is crucial. For eight years Thomas has been helping her husband and in-laws to maintain a small organic vegetable farm called Our Garden in Taymouth, New Brunswick on the banks of the Nashwaak River. During the off-season, Thomas has been working at the local organic store Aura to learn more about organic food and bring additional income into the family. She just quit her job to become a full-time farmer as the family decided to build a small greenhouse where they can grow sprouts and shoots during the winter. Organic farming is hard and labour-intensive, Thomas says. In order to receive a certified organic status, the farmer has to meet multiple strict guidelines that control the whole food production process. “The base of organic farming is building your soil with healthy matters and doing crop rotation so you are building the soil all the time and you are not overtaxing one part,” Thomas says. Farming organically is also expensive. Small farms don’t bring enough money in to build savings. Thomas says the family is lucky if they break even at the end of the season. “This is a very small farm, but I would say that’s pretty common. People are having hard times. And this is why a lot of people don’t get into farming. Or they get into farming, but then have to get out because they can’t support their
families,” Thomas says. “I guess the people I know, most of them in it [organic farming] believe in it so passionately.” The government doesn’t have to come up with exotic programs to support small farmers, Thomas says. First, the government has to start buying local itself, which will automatically increase demand of local food supply. Yet the local government, institutions and businesses keep buying from corporate food companies. For example, both the University of New Brunswick and St. Thomas University have contracts with Sysco - a global food distributor. Community also plays a part. Buying local organic groceries is a little expensive, Thomas says. Yet paying less is spending more from tax money to pay for health care and environmental issues that increasingly arise due to toxins in mass-produced food and pollution of the water and air. “We have to make deeper cultural and policy changes so that it’s not a matter of fad, it’s just the matter of how it is. We need to produce locally because that’s what makes sense. We need farmers because that’s what makes sense,” Thomas says. Even though Coburn Farm and Our Garden in Taymouth are different in size and production, both farmers Coburn and Thomas are concerned how long they would be able to do what they love amid the global food industry that has overtaken local markets.
4 • Jan. 4, 2012 • Issue 15 • Volume 145
UNB food provider tries their best to buy local, manager says Heather Uhl Staff Reporter
A group of students eating at McConnell Hall. Andrew Meade / The Brunswickan
Sodexo provides more than 14,000 meals a week at UNB Fredericton. Those meals are made from scratch. “About the only thing that comes already prepared would be tomato soup,” Martin Bayliss, general manager for Sodexo at UNB, said. “We buy Campbell’s tomato soup. We buy Campbell’s cream of mushroom soup. Everything else is made from scratch.” Sodexo at UNB is primarily supplied by Sysco Canada, specifically the Moncton location, and other Sysco sources in New Brunswick.Sysco is one of the largest food suppliers in North America and the majority of their products are not produced locally. Other Sodexo suppliers are Peter’s Seafood, located on the North side of Fredericton, and Fresh Choice, a local produce company. “Whenever they can, our suppliers source out local for us and let us know so we can purchase it. Sometimes it’s more expensive but it’s the right thing to do,” Bayliss said. “This fall we were able to purchase all New Brunswick tomatoes because they were available.” The food is transported either fresh or frozen and is then prepared by Sodexo’s chefs. All members of the cooking staff are minimum block one apprentice certified, while every building has a Red Seal chef. The Red Seal is an interprovincial standard of excellence in a skilled trade. Every six months Sodexo’s recipe bank is updated. “It’s quite a process. The software that we use to manage our production does everything from creating our grocery list based on recipes that we’ve chosen for the menu cycle. If I’m feeding 200 people, it tells me what I need to buy and how much of it,” Bayliss said. “It’s actually fairly new. We’re now launching our version four and each time we’ve upgraded the system, we’ve been able to fine-tune it and refine it to enable us to do more, like Canadian pricing and purchasing.” Before a recipe enters Sodexo’s recipe bank, potentially joining a menu cycle, it is tested by Sodexo’s National Menu Committee. The tests check flavour profiles and nutritional content, among
other things. “If I want to do a shepard’s pie, I may have three recipes I could choose from. It starts there and ends on the plate and it will tell us how much we need to produce and we track how much people actually ate so that we don’t over-produce next time,” Bayliss said. “If it’s something that we’ve never put on before, you never know if everyone’s going to like it or not. So we analyze every meal, post-meal. So, if we had a seafood lasagna and we made 300 portions and only 100 portions got used, that we’ll take off and not have on next time.” Since Sodexo feeds so many people, traceability is an important part of business. Traceability is the ability to track food through all stages of production, beginning from the seeds planted, the growing process, transportation, preparation, right up to consumption. Traceability can identifies problems in the chain and can help to prevent foodborne illnesses. “If something happened, you’re going to impact a lot of people versus one person,” Bayliss explained. “I can tell you when something got made, where it came from, when it was shipped out from the farm and supplier. We have the resources in place and that’s a big part.” Traceability is also part of the reason why, sometimes, it is just not feasible to buy local. Sodexo at UNB does do its best to buy local whenever possible. Sodexo also seeks to promote sustainability through its Better Tomorrow Plan. Rumours about the meal halls on campus occasionally have the word, ‘repetitive’ in them. The menus at meal hall are on a five-week rotation, with 19 meals a week. “The biggest frustration from our perspective is that students eat in the same location pretty much everyday,” Bayliss said. “It’s like going to the same place everyday.” “The problem for some students is that they get comfortable with ‘this is what I like’ or ‘this is what I eat.’” It sometimes takes some coaxing to get students to try new things, Bayliss explained. “To break the monotony up, we do things called Taste Changers. They’re three times a week, they’re different every week and they’re not part of the regular menu. We now promote it.”
Some Taste Changers are poutine night and nacho night. If variety is what students are looking for, Bayliss recommends checking out the online menus. Each meal hall has the menu for the next two weeks on line and if students want to they can plan which meal halls they want to attend. The only meal hall not accessible to all students is McLeod House. To get into that meal hall, make friends with someone from the dorm. If you don’t like something, Sodexo is all ears. Feedback sheets ‘Messages to the Manager’ can be found in all dining halls and are responded to quickly. Feedback can also be submitted online. “Once a month we have a food committee, which deals with residence dining only. Each house on campus has a food rep and sometimes the vicepresident or president of the house will come.” “We can adapt and make changes on the fly.” If students like something, or think of an idea, they should submit feedback Bayliss said. The same rule applies to students with dietary needs. Bethany Chandler, a second year medicinal chemistry student, comments that she would not know how to submit feedback. “None of my friends [would know how to]. Very few in my residence actually know how to go about doing it. I suppose where we live in residence, we would have to talk to our meal hall consultant.” Chandler notices a difference between meal halls. She frequents DKT and McConnell Hall on a regular basis. “DKT is cooking for a smaller group, so their meals tend to have more taste and have more flavour.” “I find McConnell to be geared towards a larger group of people. I don’t mind it.” Chandler said when asked if she enjoys meal hall, “It’s a lot better than eating out. I prefer home cooked meals, or making them myself; however, it’s an alright choice.” Last year, Sodexo ran into some controversy with a vegetarian student group on campus. They found that of 11 vegetarian or vegan options, nine did not fully meet the dietary needs of these groups.
Martin Bayliss, general manager of Sodexo at UNB. Andrew Meade / The Brunswickan
Jan. 4, 2012 • Issue 15 • Volume 145 • 5
It’s not about food
Alanah Duffy News Reporter
got an opinion? tell us what you think.
Off the top of her head, Dr. Kathryn Weaver estimates that about 75,000 New Brunswick women suffer from an eating issue. “Somehow, [women] often decide that the best way to improve themselves is through weight loss; they want to make themselves look better, look a little bit more acceptable,” says Weaver, an associate professor in the faculty of nursing at the University of New Brunswick. “And then, they really start to get caught up in it.” Eating issues are abnormal eating habits that are detrimental to health and wellness. Starving oneself, bingeeating, excessive exercise, and vomiting after meals are common indicators of an eating issue. An eating issue that has garnered attention recently is “drunkorexia,” in which a person eats nothing during the day so that alcohol can be consumed during the evening without going over a certain number of calories for the day. The underlying cause of an eating issue often has nothing to do with
food. “Sometimes, it’s not until you move away to university and enter adulthood that you are able to make some sense of previous hurts or previous stressors,” Weaver says. “Some women might have encountered harassment or abuse. That certainly is a factor in helping women set up a bit of a war with their bodies.” Weaver says that the prevalence of eating issues is especially high among high school and university women, where women are often socially comparing themselves to others. In 2008, the group “It’s Not About Food” was founded by UNB allied health professionals. Weaver and PhD student Kathleen Pye now run the group, which is open to any UNB or St. Thomas University woman seeking help with eating issues. “We recognize that eating issues are a huge problem on campus and we want women to begin to tell their story and begin to get the help that they might need,” says Weaver. Weaver says the group is extremely important in New Brunswick, where women don’t have much access to
help for eating issues. The group meets one night a week for six weeks during the fall and winter semesters. Women in the group have the opportunity to discuss their eating issues with peer-trained counselors and others like them. “They get to have this open conversation and be validated by what they’re saying because someone else is feeling the same way,” says Pye. Weaver and Pye are careful to use the term “eating issues” as opposed to “eating disorders” because they want the group to encompass girls with all sorts of eating issues instead of merely medically diagnosed disorders such as anorexia or bulimia. “We have people who might be on the binge-eating side and might look a little overweight, so people don’t necessarily assume that they have a problem. Then there’s the flipside, where there are people who are restrictors and might look a little bit thin or might look very thin,” says Pye. “It’s really hard to pinpoint these people, and there’s the misconception that they really should be fitting this one mold and that’s not really true.”
Anyone can suffer from an eating issue. Mike Erb / The Brunswickan Pye, an interdisciplinary PhD student studying eating issues and secrecy surrounding eating issues, says that this area is subject to many misconceptions, such as eating issues are self-inflicted or are a “girl problem.” However, research on the subject is showing that men are increasingly suffering from eating issues. Although the “It’s Not About Food” group is inclusive to women right now, Pye says that there is a possibility for a group for men in the future.
“Eating issues are such a challenge and no one would choose to have to deal with this. It’s not fun,” Pye says. “What we need to do instead of pushing the blame is to ask them what they need, what we can do for them, and what they can do for themselves. Let’s work as a team and figure out what the problem is and how to solve it.” For more information about the “It’s Not About Food” group, please e-mail firstname.lastname@example.org.
6 • Jan. 4, 2012 • Issue 15 • Volume 145
Student balancing act: Making room for a job, study sessions and a social life
Melissa Kiervin is both a full-time massage therapist and a part-time student. Andrew Meade / The Brunswickan Hilary Paige Smith News Editor Melissa Kiervin, 21, is a part-time student at St. Thomas University studying psychology and gerontology. She has $40,000 in debt and is finding it difficult to receive assistance because she isn’t taking courses full-time. Hilary Paige Smith: Just to get started, where do you go to school and what do you study? Melissa Kiervin: Right now I’m at St. Thomas University and I am taking psychology. HPS: A nd what’s your living situation like, like where do you live and how do you get to school? MK: I just moved to Oromocto and I live in the PMQ (military housing) with my boyfriend and I drive a 2003 Echo that’s falling apart. HPS: Do you have a job right now? What do you do for work? MK: Right now I’m working full time as a massage therapist and then on my days off I go to school. HPS: How do you arrange your work schedule? Like, do you work three days a week and go to school two days a week, that sort of thing? MK: I work every day except Tuesdays and Thursdays. And then I go to school on Tuesdays and Thursdays. HPS: Do you have any student loans? MK: (laughing) Yeah. I do. I have approximately $40,000 in student loans. HPS: On average, how much would you say you make in a month, as far as your job and any bursaries or any loans that come in? MK: Maybe $1,200 a month. HPS: How many more years do you have until you graduate from
St. Thomas? MK: I want to do a double-major in psychology and gerontology and then get my masters in psychology. So, about eight years. HPS: How much do you think you’re going to owe on your student debt by the end of that time? MK: I couldn’t even tell you. Not at all. I did my first year at St. Thomas and then I did my two years of massage therapy and I’m already at $40,000. HPS: Where did you do massage therapy? MK: I took it at Eastern College. HPS: Tell me a bit more about your lifest yle and sort of what changes you had to make to fit this student lifestyle. MK: When I first graduated from massage therapy and I started working, I was living at Forest Hill Towers (local apartment building), paying $815 a month for rent, nothing included. So when it came to it, it was about $1,000 a month for rent and basic utilities, power and television. That doesn’t include cell phone, gas and food, taking care of two cats, that doesn’t include anything. So, I couldn’t do it anymore. I was broke, living paycheque to paycheque, trying to get good grades and to fit everything into working. So, I moved and as a student I study up until midnight trying to work out my exams and then working full time. By the end of the day I’m exhausted. My psych class is at 8:30 in the morning and then I would just go all day and then some days, like I’m doing now, before exams started, I was working seven days a week and trying to fit in exams and papers. It’s hard, very, very hard. But it’s what
you’ve got to do. Do what you can to survive. HPS: What keeps you going as far as your education? What makes you stay in the student lifestyle even though it is difficult? MK: I have an incredible passion for psychology. The way the mind works is incredible to me. Should I have stopped when I was done massage therapy? Of course I should have. I should have stopped and paid off some of my student debt and called it a day. There’s just so much more to it. St. Thomas itself I couldn’t get away from. The students, the teachers, the education. Every part of St. Thomas is who I am and who I want to be a part of. If that means that I have to be further in debt, then go for it because I need St. Thomas. HPS: Do you wish there was more help from the government and bodies like that as far as students go? Do you think there should be more assistance for students? MK: Oh, definitely. Like, when I contacted the student loan office about repayment assistance, because I told them I’m going back to school. But, because I’m not a full-time student, they can’t help me out. They wouldn’t give me a student loan, so I have to pay for each course that I take on my own and on top of that pay my bills and then pay my repayment, which is about $400 a month. I have to pay that all on my own. I called and they won’t budge because I’m not a full-time student and if education is education, why can’t they help me out just because I’m a part-time student?
this week in brunswickannews UNB problems A Twitter account made to look like an official UNB account, dubbed @UNBProblems surfaced over Christmas break, tweeting about some negative campus issues.The Twitter account was noticed by several current and former students and quickly taken down.
Congrats to students Two UNB chemical engineering students, Ian McKelvey and Arpad Kormendy, were nominated for the “Best Poster Presentation Award” at last week’s Materials Research Society Meeting in Boston. The title of their poster presentation “Tactile Sensing with Piezoresistive Nano-composites.” The nomination was one of 12 shortlisted from 661 presenters from around the world.
Jan. 4, 2012 • Issue 15 • Volume 145 • 7
Date night in Freddy: Where to go and what to eat In Focus Alex Kress
I may be a student on a budget, but every now and then I can justify a foodie splurge. I’m from Edmonton, where, given the size of the city, there is an over abundance of options. I happen to find comfort in the idea of infinite dining possibilities, but others might prefer a solid, shorter list of reliable establishments to enjoy over and over again. In Fredericton, there’s a healthy roster of great places to take a date, and (bonus) if you live downtown they’re all within walking distance so cab fare can be reallocated to a tasty dessert or another drink. Here are my top five choices for date night locations ranging from affordable and casual to upscale and special occasions. Bang for Your Buck My go-to place for affordable eats downtown is The Snooty Fox. I’ve had plenty a casual date night there because the food is decent and fairly priced. As much as I like quality food and ambiance, I think The Snooty Fox is a fantastic spot for first dates. First dates are often a little awkward and contrived, so the Fox can help by taking the stress level down a notch. It’s casual and usually full, so any uncomfortable silences can be filled by the white noise of everyone else. However, my bet is the lack of excess pressure to have a perfect first date that might be the result of choosing a fancier joint will make for a more laid-back evening, and you can just be yourselves. The Fox has about a billion beers on tap, and they make a mean Caesar. My suggestion for a really cheap, yet satisfying bite is the BBQ Chicken Nachos ($12.99). Sweet barbecue sauce fuses with savoury feta and mozzarella cheeses, plus pickles! If you’re looking for entrees, the Crunchy Chicken Caesar Wrap ($9.99) is super garlicky (they use honey garlic sauce and Caesar dressing), and the Maple Curry Chicken Primavera ($14.99) is a Fox favourite. Sushi Park’s Noodle and Sushi has been the choice spot for my boyfriend and I since we first visited in October. It’s quite small and there isn’t a lot of seating, so often we’ve just been happy taking our order home. We usually get three different rolls of sushi (Spicy California, Crunchy Shrimp, and the Philadelphia), and each roll has 15 pieces, for the most part (some have 10, depending on
the item). All sushi ranges between $7.99 and $11.99. We’ve also had the ever-popular Yakisoba noodles ($9.49). The sushi is hand-rolled and made to order with careful precision. There are lunch specials that change daily, and are usually between $8 and $10. The service is always stellar, and we’ve been so many times that the owner, Patrick Lee, knows our faces and treats us to flavoured milk candies while we wait. The Garrison District Ale House The draw for my boyfriend and me to this former bank is first and foremost the incredible beer selection. They have a sizable separate menu just for alcohol (it’s basically a book), and most of it’s beer. There’s a wide selection of regional beer, of course, like Picaroon’s and Garrison (of Halifax), and an impressive array of international beer ranging from German wheat beer to Belgian darks. As far as food goes, there’s the option to order cheaper, classic pub fare, or to explore more unique, creative items that are a little more expensive. Last time we were there, I ordered the soup of the day, the Red Wine Beet Soup that was absolutely delicious, and the Chicken Quesadilla ($10.99). The soup was $6, but was huge and filling. Another favourite of mine is the Strawberry Chevre Salad ($9.99), which is also huge and so flavourful, but on the lighter side. If you’re looking for a more lavish entrée, try the Grilled Halibut ($19.99). It’s scented with coriander, baked in a coconut and red pepper pesto. Mmm. The Garrison has an incredible wine selection as well, and with the halibut I’d choose a glass (or two) of the Kim Crawford Sauvignon Blanc. The Splurge The Blue Door is most def initely our favourite special occasion/ splurge date night location. Not only is it unique in Fredericton with its Asian fusion dishes, but the service is always top notch and the setting is totally sexy. Their menu changes with the season and they make great use of their Twitter account to announce daily features, which are always exceptionally creative. If you’re going to spend a night at The Blue Door, make sure it isn’t rushed. You’re going to drop a fair amount of scrilla here, so make it count. In my opinion, it’s well worth the high bill at the end, because a lot of care goes into making the special dishes and many of the ingredients are local and also environmentally conscious. They use OceanWise sustainably caught seafood and meat from New Brunswick farmers. When we go to The Blue Door, we do the three-course thing. Our favourite appetizer is the P.E.I. Mus-
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Finding a place to go for a date can be a difficult task, but Alex Kress has some food for thought. quinn.anya / Flickr CC sels ($10, always to die for), and the Fish Cakes with lime sauce ($9). We like to buy a bottle of wine, probably white considering our menu choices. For dinner, my choice would be the Truffled Mushroom Risotto ($21) and my boyfriend loves scallops, so he would likely choose the Seared Diver Scallops ($26). And, for dessert, we’d try the Raspberry Tart with Cardamom Custard ($8). And then we’d waddle home. Romantic Ambiance My first real date with my boyfriend was at The Palate. Now, this will contradict what I said earlier
about awkward first dates and romantic pressure, but we had been dating unofficially for a while and decided to go out for an “actual” date. It was adorable, because where we’d never run out of things to talk about before, we were a little awkward during the nice date. The setting was romantic and candle-lit, and the food was incredible. We were just a little nervous, but in retrospect, it was adorable. We’ve been several times since and often go for Saturday brunch. I always order the Smoked Salmon Benedict ($9) and he gets the Omelet
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Contributors Mike Erb, Cherise Letson, Josh Fleck, Haley Ryan, Sean O’Neill, Alanah Duffy, Nick Murray, Tova Payne, Colin McPhail, Jennifer Bishop, Sarah Vannier, Bronté James, Damira Davletyarova, Amy MacKenzie, Luke Perrin, Lee Thomas, Susanna Chow, Ben Jacobs, Sarah Cambell, Brandon Hicks, Heather Uhl, Adam Melanson, Derek Ness, Lindsey Edney, Jonathan Briggins, Brad McKinney, Patrick McCullough, Leonardo Camejo
with Chorizo sausage, spinach and tomatoes ($8). When we go for dinner, we go for the P.E.I. Mussels with white wine and maritime dulse ($11), and for dinner, I always order the Digby Scallops with curried risotto ($20) and my boyfriend orders the Lemon Meringue Salmon ($20). For dessert? I’d opt for the Key Lime Pie ($6), but my boyfriend would likely twist my arm into eating the also delicious Apple Strudel with vanilla ice cream ($6).
8 • Jan. 4, 2012 • Issue 15 • Volume 145
What is your New Year’s resolution?
Let everyone know what’s on your mind.
“Dedicate more time to school.”
“To be healthier.”
“Do more yoga.”
“Go to the gym.”
“To not eat so much junk food.”
“Get better grades.”
Jan. 4, 2012 • Issue 15 • Volume 145 • 9
Spreading the Relish Haley Ryan Arts Reporter “What do you Relish?” If this question is unfamiliar, chances are you haven’t yet had the opportunity to check out the city’s only gourmet burger joint, located on King Street. Frederictonians have been enjoying the friendly service and creative burger toppings at Relish for the past couple of years. As of January, people all over Atlantic Canada will have had the opportunity to take part in the Relish experience or look forward to one coming soon to their community. Rivers Corbett, a UNB alumni, began Relish with his business partner and head chef, Ray Henry, two years ago. Even then, the pair had big plans for their new business, and Corbett said the recent expansion across Atlantic Canada is just the start. “We had the goal of 101 stores from day one, because everyone wants 100 stores so we had to do one more,” Corbett said in a phone interview. “Also, we wanted 11 stores sold by January, not 10 or five.” Corbett wanted to start out in Atlantic Canada simply because there is not much competition. Even now, looking into franchisers in the U.S., Corbett is going into Maine and New Hampshire and staying away from the huge cities with multiple burger chains. “I’d rather be the first guy on the block instead of the last guy,” he said. Corbett said he’s always had an entrepreneurial spirit, which stems from the fact that his father was an independent businessman. He got into the food industry because there will always be a demand, although Corbett said with a laugh that he actually hates cooking himself. Ray Henry, head chef of Relish and ‘director of burgers,’ saw a need for a great
Rivers Corbett and Ray Henry pose next to the chalkboard menu at Relish. Mike Erb / Brunswickan File Photo burger joint in the city and went to Corbett with the idea. He said his ‘a-ha’ moment came when friends from his home province of B.C visited and asked where to get a great hamburger. When Henry looked around and realized that there wasn’t a local restaurant known for their burgers and fries, he figured that many others in Fredericton must notice the lack of delicious patties as well. The large blackboard in Relish lists the
types of burger ‘personalities’ you can choose from, with veggie, turkey or beef burgers and sweet potato or regular French fries. Henry credits fun names like ‘L.A. is my Lady’ and ‘The Simpleton’ to his wacky sense of humour. “There’s really no science to it, it’s just a lot of fun,” Henry said. Along with priding themselves on a delicious burger (and a brand new gourmet poutine option) Corbett said what sets Rel-
ish apart is the experience, which begins as soon as you walk in the door. Full of smiles and puns, the staff of Relish will greet you with a cheery chorus of “welcome!” when you come in, and they’ll be sure to get your name when you order. When your meal is ready, don’t be surprised to hear them calling you in the same volume, either. Henry got the idea of a personalized greeting from a restaurant he frequented
when he lived in Vancouver. “When you went in, the whole staff would yell at you in Japanese, and then again when you left,” Henry said. “They could have been insulting me for all I knew, but it really left an impression.” You can check out the Relish website at relishme.ca with links to their Twitter and Facebook pages, which keep you updated on what stores are opening next and what’s on the feature burger of the week.
better (more eggs),” he said. “They’ve done a lot of work here (building) over the years to improve it for the vendors and the people coming in. The market environment has grown in the right direction over the years.” Hailing from Bear Island, the Goodine family makes their living from what they sell from their farm. Although they have more than eggs, such as beef cattle and dairy cattle, they don’t sell any of those products at the market in Fredericton. “We’re a family farm and everything we produce is family oriented and we all work together (three brothers). All in all we do pretty good. We’re true farmers.” Also a familiar face at the market is Larry Yerxa of Yerxa’s Meats Inc. from Scotch Settlement. Yerxa’s, another family business, has been a vendor at the market for 23 years, and also wholesales meat at some stores around Fredericton. Yerxa believes it is important to have local meat available to the community, both to support the community, but also because he believes it’s healthier. “I believe it is safe. Our beef does not have growth hormones in it or antibiotics in the feed,” he said. “When you buy local you support the community and create jobs for the local people.” Yerxa has noticed that the demand for local meat has increased as people become more aware about where their meat comes from. “I believe there is more interest now, today, then there was 20 years ago. There is a lot more support in recent years for this market than we’ve had (in his 23 years).”
A relatively green market vendor, Gagetown Fruit Farm, is run by Matthew Estabrooks and Heather Rhymes. It’s proving to be a popular spot to buy apple cider. Starting at the market two and half years ago after moving back to New Brunswick from Ontario, the pair now are farmers and vendors full-time, visiting both the Fredericton and St. Andrews markets, and looking to pick up more. “We’re both trained chefs and we spent some time in Ontario and saw what they were doing and decided to come back here and bring it into the marketplace,” Estabrooks said. “My family owns a property that had an apple orchard on it already.” A lthough they make enough money as t hey wou ld work ing a not her job for someone else, Estabrooks says it takes a lot more time, but there are positives to working for yourself. “You make as much as you would going out and getting a similar job working for someone else. There’s a lot more time involved; this summer we averaged 14 and 15 hour days.” A n overarching theme among market vendors is their concern for the environment. Estabrooks believes that being able to use everything they have as a product is a positive for the environmental impact. For example, most of the products they sell are made by using apples, but they also sell a few cartons of eggs from the few birds they have. “People are trying to reduce the carbon footprint and the more local you can buy the better off things are.” The Boyce Farmers Market is open every Saturday from 6 a.m. to 1 p.m.
Think local, buy local
The Boyce Farmers Market
Heather Rhymes helps a customer at her Gagetown Fruit Farm stall at the Boyce Farmers Market. Andrew Meade / The Brunswickan Christopher Cameron Editor-In-Chief It was raining, so the usual crowd was lacking outside, but the Boyce Farmers Market was buzzing indoors this past Saturday morning as it does most every week. The smell of sausages and kettle corn f ills your nose as you walk through the row of vendors out-
side, while the smells inside range from artisan cheese to waff les to homemade candles. Trying to find a favourite vendor inside always takes time as people stop to gander at what everyone offers. The farmer’s market opened in 1951, and began with only four vendors. Now, t here are up to 250 indoor and outdoor suppliers throughout the year.
Roy Goodine’s family was one of the first four vendors at the market, but he was only a child when his father opened the Goodine’s Eggs stall at the market. He has noticed changes both at the market and with his production over the 60 years his family has been involved. “We have different types of birds now. They are smaller birds that lay
10 • Jan. 4, 2012 • Issue 15 • Volume 145
Food with love
A garden gives back
Hilary Paige Smith News Editor
Haley Ryan Arts Reporter Underneath a frozen lawn, the bricks, steel and glass remnants of a building aren’t exactly welcoming for roots of plants searching for a home. In this unlikely plot of land on the North side of Fredericton, the Marysville Community Garden will come to life. Shaun Bartone is a professor of sociology at UNB and has been involved, along with other volunteers, in mobilizing labour for the garden and laying down soil in the half acre lot behind Marysville Place. The former cotton mill now hosts employees of the provincial government, who offered to share their backyard with the Fredericton Food Bank and NB Community Harvest Gardens in a community effort to grow local produce. Bartone said although government involvement means the other groups don’t have as much control over the project, the province has been very helpful in terms of funding and design: $10,000 has already been donated, an architecture student from Dalhousie was brought in to design a gazebo, and a rain catchment system is in the works. “They also trucked in really fabulous soil,” Barone said, “about 50 loads of it.” In December, volunteers gathered to lay cardboard over the ground before spreading a thick layer of soil on top to allow plenty of room for future veggies and fruit, without running into the old building beneath the grass. Another aspect Bartone approves of is the fact the entire garden will
Marysville is now home to a community garden on land donated by the government behind Marysville place. Plan for Opportunity / Flickr CC be accessible to those with limited mobility. “You can sit and garden if that’s what you want to do, so anyone can participate,” Bartone said. “It should become a national model.” Of the 200 plots that will be available in the garden, some fall under the care of the government employees and some are delegated specifically for the Fredericton Food Bank. Now that they have moved locations to the North side and taken over two large greenhouses, they will be able to grow their own food during the winter and can offer starter plants for those who want to transport them to the nearby community garden. “It’s not just more cast-off food,” Bartone said about adding produce to the Food Bank’s sources. “To me this is revolutionary, and I hope that
Fredericton becomes a leading city in urban agriculture.” When Spring comes and the soil is loose enough to work with, one more layer will be laid down before plots become available to purchase. “I’m looking forward to growing potatoes and beans,” Bartone said. “The space is huge, so there’s room to grow pretty much anything.” Just down the road from the community garden itself, public classes will be offered at the Marysville Heritage Center on how to wash, prepare and cook raw vegetables you’ve grown yourself. Right now, the same groups are looking into the perfect spot for a community garden on the South side of the city, so we might see trucks of soil rolling through town before next year.
I am in love with a man. Actually, I am in love with a guy. Guy Fieri to be precise. It might be his yellow hair or the sunglasses slung across his neck. Actually, I’m pretty sure it’s “the hunch” – the special way he leans over to eat a particularly messy dish. Fieri is known for his enthusiastic and exciting approach to food – and for attracting more male viewers than any other shows on the Food Network. His show, “Diners, Drive-Ins and Dives,” is just one of many shows I love on the Food Network. I love nothing more than sitting on the couch and watching people make and eat food. The food isn’t always accessible, certainly not on a student budget, but there is something about the Food Network that soothes me. Maybe because cooking is soothing. For as long as I can remember, I’ve been a stress baker. My more recent forays into preparing exotic dinner dishes have also made me a bit of a stress chef. Before the holiday break, staring down my graduate school applications and dog-eared copy of The Canterbury Tales, I cracked. I walked into the kitchen and made enough butter chicken curry to feed a family of ten. I wasn’t even hungry. It eventually got eaten, but it’s real purpose wasn’t to quell any hunger. It actually calmed me down. There is something wonderful about putting a bunch of small things together and watching them change into something delicious. When you cook, you’re creating something. It’s the perfect fusion of science and love. Follow a formula and you can create
something to enjoy and share. Cooking and baking, though they are largely scientific, are about love. People might roll their eyes when I go on a tangent about the latest recipe I’m trying or the latest episode of Fresh with Anna Olson (my favourite Food Network program). But, I firmly believe in foodie love. There is nothing better than sitting around a table, or puttering around the kitchen, with people who matter. My mother and grandmother both have these tiny leather-bound books. The pages are yellowed, not necessarily with age. They’ve had just about every ingredient spilled on them. The once blank pages are dark with recipes, scrawled or taped in. All of these recipes have either been passed down, traded at social events or carefully cut from ancient lifestyle magazines. Someday, I’ll have one of these books. I believe in the power of food. It’s not just about sustaining life. It’s about sustaining family, culture and community. If you’re not a foodie, watching someone like Guy Fieri sneak a spoonful of fresh marinara or Anna Olson, whip cream into elegant peaks, might bore you. It’s okay. Not everyone has to love the Food Network. But, I think everyone should love what good cooks have done for the world. Everyone knows someone who can cook. It’s someone who is always offering to open their home for dinner. It’s someone who always brings a snack to parties, even if the invitation doesn’t ask for one. Chances are, that someone loves bringing people together. They like seeing people satisfied. So, cook. Cook and share. And, do it with love.
Mushroom risotto The Garlic Press with Alex Kress
This is my go-to recipe for dinner parties and for when I need a proper dose of warm, savoury comfort food. It’s also a prime egobooster – everyone raves about it and always goes back for seconds! I’m not a big fan of Canadian winters, so when I have some time and ingredients, cooking is a great coping mechanism. This is a dish that needs a lot of love, but it’s so worth the time and effort. The reason it’s so much work is that it requires almost constant stirring. But since I’m usually cooking risotto for a group, I don’t notice the time passing because I’m happily chatting in the kitchen. I made it for a pre-Christmas dinner party over the holidays and added some chilli flakes I found in the host’s cupboard, which gave it an unexpected extra little kick. If you choose to add chilli flakes, make sure you don’t overdo it; the whole point of slow-cooked risotto is the richness of flavours from the wine, parmesan cheese, garlic and vegetable broth.
Ingredients: 2 cups Arborio rice (no other rice will suffice!) 8 cups water 3/4 cup white wine 2 1/2 cups vegetable broth 1 package fresh pre-sliced mushrooms, broken up into smaller pieces (Sobeys has large rectangular packages) 3/4 of a Spanish onion, chopped 1 package Kraft pre-shredded parmesan cheese 2 tablespoons freshly cracked black pepper 2 tablespoons freshly cracked sea salt 3 cloves of garlic, minced Optional: 1 tablespoon chilli flakes (add to taste)
JamesGallagher (ciotog) / Flickr CC
The Recipe: Bring water and rice to a boil and cook until rice is soft and water is gone. Begin to slowly add vegetable broth over the course of about 30 minutes, stirring often to help the rice absorb the flavour of the liquid. Add mushroom, onions and garlic so they can also slowly soak up the flavours. Slowly add the wine and cheese over the 30 minutes, stirring. Add the salt, pepper and chilli flakes slowly as well and taste the risotto mixture as it cooks until it has that full, savoury taste. Enjoy!
Jan. 4, 2012 • Issue 15 • Volume 145 • 11
Looks good enough to eat Food presentation and why it matters Lee Thomas The Brunswickan There is a basic psychological importance to the visual appeal of a meal, which is likely derived from the days when humans had to rely on food’s appearance to gauge its edibility – such as whether fruit was ripe or meat was fresh. An old adage tells us that “you taste first with your eyes,” and numerous studies have shown that aesthetically pleasing dishes can improve the subjective taste of the dish. It’s the goal of individuals like Lizzie Stewart, head chef at the Blue Door Restaurant and Bar, to provide such delicious-looking dishes to their customers. The Canadian Culinary Institute graduate prides herself on her “less is more” approach to food
presentation. “I’ve worked at places where there’d be 25 little elements on a plate,” explained Stewart, who has worked at the Fredericton restaurant for about a year. “But my particular style involves more of a clean and simple presentation.” Stewart adds that excessive “clutter” on a plate may be overcompensation for a lack of culinary skill or quality ingredients. “We prefer to focus on using really high quality local products, and not concentrate too much on manipulation.” Beautiful presentation in restaurants often comes with a hefty price tag; however, budget-conscious students need not despair. “It doesn’t matter what your price range is,” Stewart said. “You can always
have a beautiful and elegant presentation of your food, as long as you have the creativity.” So how does one go about creating a dish that, literally, looks good enough to eat? One simple trick is to arrange your plate with the protein at 6 o’clock (from the diner’s point of view), with the carbohydrates at 11 o’clock and the vegetables at 2 o’clock. In addition to creating a visually appealing dish, this technique will also help to create a nutritionally balanced meal. Try drizzling sauce over your food in a zigzag pattern, or adding a garnish of parsley to a dish. For an aesthetic touch, try using different plate colours. Experiment with contrasting different colours or textures with the food - the better it looks, the more delicious it will taste. The plate is your canvas, so bon appétit!
Dirty and delicious: So good it doesn’t matter if you get it all over your face Brandon Hicks The Brunswickan Food and eating have traditionally had a certain “high class” connotation attached. After all, you need money to eat, right? There are activities surrounding food and eating, such as wine tasting, or sampling ethnic delicacies, that are generated for wealthier foodies. In the rich world, what you’re served and how you eat it are just as important as the clothes on your back, and how you wear them. But in some cases, the best food isn’t the kind that requires only the tiniest of bites, and an array of forks to help consume. No, the best type of food is the kind that you need to slurp, suck back, maybe use your hands, and will result in licking your fingers afterwards. This list of seven messy, yet delicious foods is a tribute to all the dishes and snacks that have made you say, “Damn it! I’ll never get this spot out of my shirt.” 1. Big Mac - The premier messy food item on the list is one of the main dishes at the world’s largest fast food chain. The Big Mac is so sloppy that it would seem it was purposely made to be that way. If you were to open it up, you find a glob or two of “special sauce,” two pickles that are most likely hanging out the edge, way too much lettuce that was seemingly thrown absentmindedly in the burger’s general direction, and a pattern of bun, burger, bun, burger, that usually ascends on a slight angle. Hell, the burger’s infamous messiness caused McDonald’s to make an ad campaign that depicts people eating the burger as it falls apart, as they try to fit in their mouths. As ruthless as the Big Mac’s advertising has been from time to time (paying rappers to namedrop it? Really?), they’re right: we wouldn’t want our Micky D’s burger any other way. 2. Lobster - *CRACK* *SLURP*. “Pass the the butter, please? Thanks. Watch the squirt! Aren’t you going to eat the legs? Awww, that’s the best part!” Sound familiar? What starts off as a fancy-pancy gourmet dish is soon dipped, cracked and imbibed into a large pile of wet, sticky broken shells and spilt butter. Lobster is one of the only foods that have Ma and Pop wearing bibs just like the one your little sister has on. Here in the Maritimes, we are lucky enough to be able to call up our local fisherman friend and get a large order of live ones. After 20 minutes in a boiling pot, you can have your whole family, including extended family, eating what is considered in most places to be a delicacy and looking like a bunch of
Lobster is delicious, but not the cleanest food to eat. She Paused 4 thought / Flickr CC messy two-year-olds. 3. Spaghetti - This has been the messy food’s poster child since advertisements depicting children with muddled faces have been in circulation. Awww, so cute! Well, it can be, but it can also be a total mood killer on a date. Ordering spaghetti has become a taboo when it comes to date-foods. All that slurping and slapping makes it not only a messy food, but a noisy one. How often is it that you try and suck in a spaghetti noodle only to have it stick on your chin, forcing you to wipe off the sauce? Or do you ever find yourself doing crazy head/mouth maneuvers to avoid doing just that? It’s not nearly as romantic as those Italian-themed diner scenes in the movies would have you believe. It’s quite possible that it is actually the worst food you could order on a date. 4. Ribs - Correction: This, is the worst food to eat on a date. It’s just greasy, sloppy, finger-licking fun. Unless that’s the type of thing you and your date are into, you’d do best to avoid Montana’s during an evening out with your sweetie. With your choice of many, many sauces, all of which are very sticky and/or greasy, you get to pick your poison. How would you rather have your fingers smelling, or your kisses tasting for the rest of the night? It’s pretty well impossible to look dignified eating a big rack of ribs. They’ve become an archetype messy food to get while eating out. 5. Popsicles - All the thrill of ice cream, and all the taste of juice, while maintaining the mess of both. Popsicles are one of the foods that kids seem to be almost trying to make messier than they should be. Remember what it was like eating one when you were younger? Popsicle messes are at their very worst when the double ones are eaten unsplit. It doesn’t quite fit in the mouth
properly, causing the saliva to create drips of pink, purple, or orange to run down your hands and fall onto your clothes. Ugh. 6. Hard Shell Tacos- Grab a shell. *SNAP*. Okay, grab another shell. Now, put some hamburger on, and just let the excess fall back into the bowl. Put some cheese and lettuce on there too. Spill some? Ahhh, it’s fine, you’ll clean it up later. No room for sour cream or sauce, eh? Lather ‘er on anyway. As delicious as tacos are, they call for a lot of ingredients put into a not-so-sturdy thin shell container, requiring much talent and technique to both make, and eat without having it all break down into a pile meats, cheeses and nachos. Even after all that, you’ll probably still end up with some spilt hamburger and cheese left on your plate. Well, the kitchen’s already a mess, it couldn’t be much more embarrassing if you just lick it off your plate like a dog, right? 7. Chocolate Desserts- Now, this last one is frustrating, because somehow, someway we always manage to get some on, and around our lips. Pretty much every single time. How? Why? The chocolate dessert remains a mystery. First, you order a chocolate-fudge-cheesecakevolcano-whatever after dinner, possibly to share with your girlfriends. Then, after skillfully eating the snack, so to not get any icing on your clothes, or your chin, you leave the restaurant only to have the chocolate around your mouth pointed out, and your hands desperately needing a wet-nap. Chocolate desserts are not the sloppiest, nor the dirtiest of foods, but it makes this list, albeit at the bottom, just because it’s seemingly impossible to walk away after eating one without having some temporary, edible dinner-time “battle scar.”
Excessive “clutter” on a plate may be overcompensation for lack of culinary skill or quality ingredients says Stewart. waferboard / Flickr CC
12 • Jan. 4, 2012 • Issue 15 • Volume 145
Food fusion: Hilary’s unlikely combos
Feeding your libido The New Position Sarah Vannier Remember the episode of Seinfeld where George tries to mix two of his great loves: food and sex? It all starts innocently enough with a vanillascented candle, but by the end of the show his partner catches him chowing down on a pastrami sandwich mid-foreplay and is understandably not very impressed. George probably took things a step too far, but he’s not the first person to combine food and sex. Open up an issue of Cosmo or Men’s Health and you will be sure to find a list of foods that will feed your libido. But do these so called aphrodisiacs actually work? Some of these foods, like bananas and figs, are considered aphrodisiacs because they kind of look like sexual organs. This is supposed to get us turned on, although I’m sceptical about how well this really works. I don’t know about you, but I’ve never
heard anyone say, “That banana was delicious, but you know what I could really go for now? A penis.” Other aphrodisiacs supposedly work by changing our body chemistry. Chocolate, for example, is thought to increase the levels of certain chemicals in our brain which make us feel happy and excited. Unfortunately, chocolate may not hold the key to getting your sexual motor going. Andrea Salonia, and Italian researcher, compared the sexual satisfaction and sexual arousal of women who ate chocolate daily and women who did not. Salonia did not find any difference between the two groups, thus, the aphrodisiac effects of chocolate may be more myth than reality. So if feeding your partner piles of bananas and chocolate won’t get you any action, what will? Have you tried cooking? Cooking is sexy. Being able to cook implies that you can take care of yourself and can, at least on occasion, take care of your partner. There is a recipe floating around online for something called “En-
gagement Chicken.” Apparently women should make this roast chicken for a partner when they want them to propose. The idea is that the recipe is delicious comfort food, and something that a good wife would make. Although a world in which I need to roast a chicken in hopes of someone marrying me sounds like my personal hell (holy gender roles batman!), food does play an important role in sex and relationships. Taking the time to cook suggests that you enjoy the little things in life and you are willing to put time and effort into something pleasurable. I don’t know about you, but those are qualities I appreciate in the bedroom. Want to brush up on your cooking skills? Both Sobeys and the Superstore offer cheap, or sometimes free, cooking class at night. This would also be a fun thing to do with a partner. You can also check out the weekly Garlic Press column in the Brunswickan for some simple and delicious recipe ideas. Enjoy cooking your way to a better love life! Just remember to go easy on the pastrami.
Frosty and fries makes for a different combination. Submitted Hilary Paige Smith News Editor Butter chicken pizza. Greek burgers. Pulled pork tacos. There’s something beautiful about food fusion. Some of the world’s most delicious foods involve the marriage of wildly different culture combinations. Regional cuisine and fancy fusion aside, everyone’s unique taste buds beg their own flavour combinations. People catalogue different tastes, textures and temperatures, taking stock of the ones they like and the ones they don’t. Everyone has at least one wacky food combination they can’t wait to chomp down on. Here are a few I’ve tried and a few I know others love. Frosty / French fry Growing up, I can always remember people dipping French fries in their Frostys at Wendy’s. It sounds like a pretty flawless combination. Sweet and salty. I decided to try it and I have tried it several times over the years, but it never seems to get any better. This is one combination bandwagon I can’t jump on. The flavours are there, but for some reason they just don’t blend. When you place the Frosty-coated fry in your mouth, the tastes barely combine. It’s like two separate bites in one mouthful. Ranch Dressing / Everything My ex-boyfriend loves ranch salad dressing. He put that shit on everything. He didn’t have a particular brand. He didn’t have a preferred flavour. If it said ‘Ranch’ on the bottle, he’d take it and promptly pour it on anything on his plate. He usually poured it on potatoes and plain rice. Or, he’d dip barbecued fare like hot dogs or hamburgers. Once, I saw him put it on leftover Chinese food. Given the chance, he probably would have poured it on me, Varsity Blues style. Also, he’s miraculously thin, incase you were envisioning the Blob blobbing around with a bottle of ranch. Gotta be KD People are obnoxiously picky about how they eat their KD, myself included. I know people who won’t even pour the cheese powder on the noodles. My pre-
ferred KD combination is a bit of garlic powder, an eensy weensy bit of Cheese Whiz and a sprinkle of parmesan cheese all swirled together into cheesy submission. It is equally good cold. I know people who won’t eat it cold. I know people who chop up hot peppers and toss ‘em in. I know people who won’t eat it without ketchup. I know people who eat it cold with ketchup after it’s been soaking in the fridge for two days. No matter which way you stir it, everyone has their own ritual for the blue box. My hangover indulgence This food combination, simple as it seems, got me through every hangover in first year. Buttered toast dipped in ketchup. Damn. That’s good. Side of bacon. Side of hashbrowns. Tall glass of iced tea (another great hangover cure). And you’re all set. A miraculous healthy treat In high school I worked at a wonderful salad bar in my hometown. The hours were long, but the work was fun. We used to keep track of the weirdest salad combinations people ordered and we each had our own signature salad. One day, when I was dying for a quick snack but my break seemed far away, a co-worker suggested this combination. A slice of cucumber, rolled in sunflower seeds, topped with a banana pepper and a dollop of Caesar dressing. Wow. It was delicious and became my goto snack. I still put sunflower seeds in every salad I make. Some obivious choices The following might go without saying, because they are nearly universally accepted as delicious, but, why not? Oreos and peanut butter. Oreos and Nutella. Bacon and maple syrup. Apples and peanut butter. Cucumber and vinegar. Cheese and grapes. Tomatoes with pepper and salt. Banana chocolate chip pancakes. Brunsies choice A couple of Brunsies shared their crazy combinations with me on my quest. A bacon, strawberry jam and peanut butter sandwich. A Cheese Whiz and dill pickle sandwich. Vanilla ice cream mixed with Kool-Aid powder. All-dressed chips crushed on ice cream.
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Jan. 4, 2012 • Issue 15 • Volume 145 • 13
Men’s hockey retains Pete Kelly Cup title
Christopher Cameron Editor-in-Chief Although winning the Pete Kelly Cup again this year may not seem like a major feat for the top-ranked team in the CIS, the Varsity Reds winning this series is always a big deal. Defeating the University of Ottawa Gee-Gees 7-4 and 8-4 was key in preparation for the second half of the season, but remembering those that used to be involved the Varsity Reds took centre stage. “You want to honour the tradition of Pete Kelly and what he brought to the program,” said UNB head coach Gardiner MacDougall. “We also honoured Terry Shannon who was a really die hard and passionate Reds fan. We took a collection and at the end of the year we’re going to have a Terry Shannon award for the V-Reds unsung hero.” Finishing the first half of the regular season with an 11-2-1 record, the Varsity Reds are two points ahead of the Saint Mary’s Huskies, who currently have a 10-5-1. Although picking up a pair of wins in exhibition play over the break is nice, it is important to have competition over the break. “I think this series is important with the extended break,” McDougall said. “We had a great week of practice just before exams, but I think it’s just as important to have this game action so that you get yourself ready; we’ve got two important games coming up this week.” MacDougall says the biggest thing the coaching staff noticed over the weekend that needs to be worked on before the weekend is that the team needs to get their work ethic back. “Getting back the attributes that work best for our hockey club,” MacDougall said. “The foundation is our work ethic and working together as one unit. I think as the two games progressed we were better in the second than the first. In the second we were better in the second and third periods were better than the first game.” “I thought we established our forecheck which is the bread and butter of
Thomas Nesbitt puts the puck in the back of the net in exhibition action against the University of Ottawa Gee-Gees Friday night at the Aitken Centre. UNB would would win the game 7-4. Andrew Meade / The Brunswickan our game. We’re a team that wants to play up-tempo and wants to play pressure hockey.” This weekend MacDougall will see if his team can continue to improve what they worked on this past weekend as they host the StFX X-Men and Saint Mary’s Huskies at the Aitken Centre Friday and Saturday nights. He knows StFX will be a tough first test in their first regular season game after the break. “StFX has on paper as good a team as
there is in the AUS and the thing about the AUS is that it (second half) is like a new season,” he said. “The first half you have to try to establish yourself and get some points and have a foundation, but the second half is really a sprint.” “We’ve got a worthy opponent in StFX Friday night and they’re going to be a team to be reckoned with in our league before it’s all said and done.” Although being at the top of the AUS and winning this weekend is important, building towards the March Cavendish
University Cup is the over arching background focus. “It’s the build,” MacDougall said. “If our teams tries to be better every single time (on the ice) and we take that philosophy or that motivation to our practices. We’re also fortunate to have the leadership we have on the ice and their drive to be better every time they get on the ice.” The Varsity Reds goaltending woes are also fixed for the time being, as both Travis Fullerton and Daniel LaCosta are both 100 per cent.
This weekend will also be the first time that Geordie Wudrick and Shayne Wiebe see AUS action after being added to the roster over the break. Wudrick played with the Kelowna Rockets last season, scoring 43 goals and 59 points in 71 games. Wiebe played with the Brandon Wheat Kings last season scoring 44 goals and 65 points in 72 games before spending 12 games with the St. John’s IceCaps team in the AHL this season. He picked up four assists in that time.
Men’s hoops go 1-2 over in holiday tournament Sean O’Neill The Brunswickan
The UNB men’s basketball team had a losing record over the break, but with Will McFee back in the lineup for the second half they hope to make a playoff push. Andrew Meade / The Brunswickan
Just 32 days after the UNB men’s basketball team played its last competitive game, the Reds travelled to Montreal for the Tournoi Classique des Citadins at UQAM. Waiting for the team was its Christmas present from Santa as last year’s AUS rookie of the year Will McFee had rejoined the team from his native Australia from what head coach Brent Baker calls “personal reasons.” The three games against Quebec teams would prepare the V-Reds for the second half of the AUS season, where the team resides in fifth place with a 2-4 record and eight points. UNB first tipped-off three days after Christmas against RSEQ’s lastplace team, the Bishop’s Gaiters. A 25-8 second quarter was the difference as the Reds won 80-63. UNB shot a blistering 53.7 per cent from the field, and 47 per cent from three and held Bishop’s to 38 and six per cent, respectively. McFee jumped straight back into the starting lineup and scored 15 points on 6/8 from the field. Rookie Matt Daley led the team with 19 points and Alex DesRoches added a double-double of 17 and 10. On Dec. 29 the Reds faced the
McGill Redmen in a game that would go down in Canadian basketball lore if it wasn’t an exhibition. With 15 seconds left in regulation and McGill holding a 66-64 lead, UNB forward Michael Fosu hit a game-tying shot, and the Redmen couldn’t score on its final possession putting the game well into overtime. At the end of that period, it was Dan Quirion’s turn to extend the game as he hit a three with four seconds left to tie the game at 74 and send it to a second overtime. Quirion could have won the game in the next period but his jumper with nine seconds left hit the rim and the exhausted teams had another five minutes to play. In a game that had four lead changes in the third overtime alone, the pendulum swung to McGill in the end as the Reds missed four shots and two free throws giving the Redmen a 98-95 victory. Predictably, three Reds fouled out and five scored in double figures. Quirion scored 24 on just under 50 per cent shooting; DesRoches and McFee had 17 and 16 points, respectively; and Fosu and Robbie Linton had 14 apiece. Tristan Renaud-Temblay scored 30 points on a sizzling 66 per cent and 10 boards, and Winn Clark also shot the lights out with 22 on 10-16 for McGill.
14 • Jan. 4, 2012 • Issue 15 • Volume 145
Alternative food and lifestyle Tova Payne The Brunswickan Many people choose to eliminate certain foods from their diets for personal reasons. However, few have no choice but to limit their diets from foods that are staples to most of us. Imagine not being able to buy regular breads, baked goods - even whole grain ones. This is the case for those diagnosed with celiac disease. An individual with celiac disease isn’t able to absorb and digest foods that contain gluten. The reason they cannot absorb the food is that our small intestines contain little villi, which normally help take the food in. With celiac, the immune system will fight against the villi trying to absorb the food and hurt these villi in the process, thereby damaging the small intestine. This means a person with celiac who consumes gluten will not only become devoid of the nutrient value from these foods, but it will further damage the part of the body which is integral to absorbing food in general. In some cases, this can cause physical pain, diarrhea, and other medical problems. Gluten is found in wheat, rye and barley, and due to cross-contamination, oats may need to be avoided as well, even though their actual grain does not contain gluten. A person with celiac still needs to be careful about foods that may have been cross-contaminated by other foods containing gluten. As you can imagine, such a condition severely limits your food choices. However it’s possible to eat foods like breads, muffins and pastas by finding alternatives like corn or rice bread and rice pasta. In certain communities, health foods have taken a big leap and there are countless health food stores and
alternatives in places like Vancouver. Here in Fredericton, though, it is more challenging to find affordable places to buy foods, let alone to go out to eat. Luckily there are choices in this city, probably many more than I am aware of, but I will name a few places that may make your shopping easier. There is Aura, which carries organic products and some gluten-free products. If you go in and ask about gluten intolerances, the staff will probably be able to direct you to the foods most suitable to you. They carry a wide variety of flours such as rice and corn flour so that you can make your own gluten-free foods. There is also True Foods Organics, open only three days a week, which also carries a lot of alternative products you may not find in your regular grocery store. Luckily though, the Superstore does have an organics section, which carries gluten-free foods from rice pasta to gluten-free cereals and more. Sobeys has a section too, which is smaller, but you may find what you need there as well. Read the labels carefully and you will easily find what you need. If you are intolerant or allergic to dairy products, there are many soy, rice and almond milk alternatives to choose from. You can even make your own rice milk or almond milk. Recipes are easily found online through a simple search. As for vegetarians, since you’re probably just opting out of meat and fish, you can still get great quality protein and iron from eggs. I also recommend adding nutritional yeast to your salads and meals since this is a great source of vitamin B12 (necessary for blood formation), which is often hard to get in a meat-free diet. Furthermore, certain foods when
combined make a complete protein found in meat. A complete protein means there is complete amino acid sequences, building blocks of proteins. It’s possible to get this complete sequence from foods which aren’t purely protein, like meat. You can get this with a combination of amino acids found in two different foods that when eaten together will create a complete protein. For example, when you mix rice
and beans, the combination of the nutrients make a complete protein offering you the same amino acid building blocks as a steak. So yes, a vegetarian, and even a vegan can get the adequate complete proteins they need from animal-free foods. So if you’re choosing or required to follow a limiting diet, remember there are choices here in Fredericton and places to go. You will probably end up eating more whole foods, baking and cooking from scratch, which in the
end is a huge benefit for your health. Give yourself some time to create and expand the possibilities and variety of foods you can eat to make the experience more enjoyable. Furthermore Nirvana, located on 207 King Street is a place that is mostly gluten-free where you can find top-of-the-line healthy nourishing foods, making eating out an enjoyable experience.
Although eating bread may seem like something that everyone can eat easily, but someone with celiac disease cannot digest wheat because it contains gluten. <<Jonny Boy>> / Flickr CC
How it affects your mood and weight
Tova Payne The Brunswickan What we eat not only affects our bodily organs and functioning, but it also plays a huge role in our mood. There are many links between food and mood elevations, and there is even a stream of medicine such as Orthomolecular Medicine. This medicine heals mental disorders through food, vitamin and mineral imbalances. Although that medicine may be a more extreme case, all of us are affected on some level by the food we eat and how we eat it. When we are stressed, our body is devoting its attention to the stressed state, which is a more panic state of fight or flight. This means digestive processes are put on hold when we are stressed. So eating under stress leads to maldigestion and mal-absorption of the nutrients in our foods due to the mental state we are in. It’s important to always eat in a calm and relaxed manner in order to get the most enjoyment and nutrients from the foods we are eating.
There is another factor which comes into play. W hen we a re stressed – a perceived negative state - we may turn to food to medicate the bad mood. There are certain foods that help release certain neurotransmitters - brain chemicals, which make us feel calmer. So if you find yourself turning to refined carbs during stressful times, you may be unconsciously trying to deal with an off-state-of-mind by eating foods that will generate a more feel-good effect. However, this is not the healthy answer to de-stressing. Although we need all the food groups for our healthiest self, turning to an overload of carbohydrates and excess sugar just to temporarily lift our moods does more harm than the immediate perceived high or relaxed feeling you may get after eating one too many donuts or chocolate bars. So the secret to dealing with stress is: deal with the stress. There are many ways to do this, but one of the healthiest ways is through exercise. When we have an excess of cortisol - the stress hormone - flowing through us, our bodies needs to burn
that off. After all, it is the “fight or f light” hormone, thus exercise is a health mechanism which we can “fight or flight” the stress away. Try going for a run or taking a whack at the old punching bag. So the next time you find yourself turning to food under a stressful moment, try to remember to pause, step away from the food and step out to some form of fitness. This will not only leave you feeling more refreshed, calm and energized, but as an added by-product you will have helped out your heart, muscles, bones and probably help keep your weight in check too. The next time you are stressed out and think you have no time to exercise, remember this: the amount of time it takes to eat the food you are eating during a state of a crowded busy mind, leaves you in a spot where you probably won’t be that effective in the work you need to do. Instead, even taking 10 or 20 minutes for a quick walk, run, or yoga flow will leave you more energized, help clear your mind, and leave you in a place where you can now work effectively on whatever project is at hand.
Jan. 4, 2012 • Issue 15 • Volume 145 • 15
Fast food and the unhealthy-healthy option
By K. Bryannah James
1. 2. 3. 4. 5. 6. 7. 8. 9. 10.
Before you head to the gym, make sure you have consumed carbohydrates and drink a lot of water so you have fluids going through your system. The protein and creatine from the carbs will help build muscle mass during the workout. Gatorade is a great source for energy as it helps build sugars in your system. These electrolytes not only give you energy but they help hydrate you before and after your workout so you’re not dehydrated or dizzy while at the gym. If you’re doing exercises such as P90X or intense, physical workouts, don’t eat a heavy meal beforehand because it will cause cramping and nausea. If you’re looking to tone instead of bulk, don’t eat a heavy meal after working out or load-up on carbs because that causes bulking for torn muscles, whereas fish, chicken, fruits and salads will help in weight loss or toning. Low-fat meals beforehand, such as grilled chicken breasts, pastas or eggs help with protein intake, and are easily broken down during workouts and should be consumed roughly an hour or more before working out.
Protein bars and protein shakes after working out help with recovery time and growth of torn muscles.
Make sure to stagger between eating times and working out to avoid physical discomfort, and allow yourself time to digest before you put your body through physical exercise. Try not to eat until after 30 minutes of working out, to keep your metabolism working and burning off fat from the gym. After this time, transition with fruits or yogurts. After an hour, then try a full meal of protein-oriented foods.
Chocolate milk is a great source of energy and protein after a work out because it rebuilds torn muscles.
Make sure to keep a lot of fluids, mostly water in your system. It’s good to keep yourself hydrated during your workout. This can include going to get water in-between sets, after a run or in-between intervals. It is also a great way to give your muscles a recovery period, however brief.
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Eating at Subway can be one of the healthiest choices for a fast food restaurant, but some options are still unhealthy. Andrew Meade / The Brunswickan Jennifer Bishop The Brunswickan We all do it. We’re out running errands, we get hungry, and we dash to the nearest drive-thru for a quick, convenient and tasty meal. We try to justify our baconater meal that’s upsized by getting a large diet coke. Let’s face it, the diet coke doesn’t cancel out the 1500 calories you’re about to consume in your burger and fries. Much like the rest of us, university athletes are powerless to the convenience of take-out, especially when they’re on the road. Teams travel all over Canada to compete against each other and they have to eat somewhere. Most of us are guilty of stopping by Tim Hortons on a rather regular basis for at least a coffee, if not for a meal, but when you’re on the road, you don’t have much choice. In many cases, fast food places make it more appealing for larger groups like sports teams by offering deals to them like letting the coach or the bus driver have a free meal.
It’s all part of their strategy to get more business. Not every athlete eats a greasy burger. There are some who are so picky that they go to restaurants and get healthier items like salad custom made the way they want. This allows for convenience and a healthy option, but that isn’t for everyone. Another strategy of fast food restaurants is to offer healthy options. In many cases, what they advertise is a modified version of what they sell to you in order to get the healthy choice. For example, Wendy’s offers a large variety of side dishes to choose from, many of which are said to be healthy options. For example, a side caesar salad is classified as healthy as long as you don’t eat the salad dressing, or a baked potato without sour cream or butter. So, although healthy options sound good in theory, the reality isn’t quite as nice. Another example of this is Subway. People think that because they are eating a sandwich they’re eating healthy. They have Jared as a spokesperson who talks about his story of
how he lost weight eating subway every day. What they put in the fine print is that those subs he was eating were one of the options with six grams of fat or less and they had no condiments or cheese on them. Most people just don’t eat like that. His daily calorie intake totalled around 1000 calories per day. That’s less than a large sized baconater meal, which would only account for one of your daily meals. Atlantic University Sports teams have many sponsors, some of which are restaurants. With one of their primary sponsors being Subway, are we encouraging our athletes to eat unhealthy? The Subway player of the game even receives a gift card to the restaurant. Like anything, we are left with choices. We can get a regular meal, or upsize it. Eat a salad, or have a burger. The options to eat healthy or unhealthy will always be there. You just need to make decisions that will best fit your lifestyle.
16 • Jan. 4, 2012 • Issue 15 • Volume 145
Memoirs from a Hockey Canada Alum
Nick Murray An Opinion
Another World Junior Hockey Championship is never over and next year Canada will go for gold once again in Ufa, Russia. For anyone who’s ever travelled, you know that you’re bound to be cultureshocked when entering a foreign country. One of the biggest shocks is the difference in food. For instance, I went to Torino for the 2006 Winter Olympics, and by the third day I was so tired of eating pastries for breakfast, I hunted down a box of Cinnamon Toast Crunch from the Molson Canada House. However, for competing athletes, it’s extremely important to get a good meal while competing, and 20 years ago that wasn’t the easiest thing to do. How did they manage? Well allow me to share with you some stories that my father shared with me. My dad’s name is Mike Murray. He was with the Canadian U-20 World Junior team from 1983 until 1992 when Hockey Canada relocated its head office to Calgary. During his time with the team, he worked as the public relations manager until being promoted to general manager in 1989. From the great Canada-Soviet brawl in 1987 (the one where they shut off the arena lights), to Canada winning on home ice for the first time in 1991, he’s seen it all first hand, and here are three stories he shared with me for this food issue. “In late 1987, the team was in Ottawa getting ready to fly out to Finland for training camp to get ready for the 1988 tournament in Moscow, USSR,” Murray recalled. (The hockey world associates the year of the tournament with the year that it finishes. For example, the tournament this year in Alberta started in 2011, but is called the 2012 tournament because it passed through New Year’s and ended in January.) “Before leaving for the airport,” he said, “ Ken Hitchcock, [current St. Louis Blues
head coach, and then assistant coach] sent defenseman Greg Hawgood and forward Rob Brown across to the St. Laurent mall with $150 to stock up on junk food. Hitchcock then filled his duffle bag with chocolate bars, chips and licorice, alongside his skates and hockey gloves.” Canada won gold that year and today Hitchcock (whose weight has fluctuated over the years) looks great. “That same year,” he said, “the USSR was still under Communist rule and food was scarce. Hockey Canada packed up metal trunks filled with Kraft Dinner, pasta sauces, jam, peanut butter, [more] chocolate bars, granola bars, crackers, etc. The team doctor, Mark Aubrey, was able to bribe the kitchen staff at the hotel and was allowed to make pre-game meals for the team, which was a lot healthier than what was provided by the host committee.” “The first morning at breakfast, we asked for some orange juice and were served Fanta Orange soft drink, which was the closest thing to orange juice in those days.” The final story he told me was about one Christmas dinner. During the World Junior Championships, players sacrifice their Christmas holidays to play in the tournament. So to make them feel at home, the host committees put on a Christmas supper for the teams. “When the World Junior Championships were held in Helsinki in 1990,” he recalled, “the Canadian players were totally shocked to hear that their Christmas dinner that year, being put on by the Finnish host committee, was going to be reindeer,” Murray said. “The only reindeer that the players had ever heard about belonged to Santa Clause. They were treated to other dinners including reindeer stew, reindeer steaks and reindeer sandwiches. In the end, everyone enjoyed the taste of reindeer.” Yes, Canada once again won gold that year as well.
brunswickansports Defence woes continue for women’s basketball
The women’s basketball team continued to struggle over the break at the Reebok Classic. Andrew Meade / The Brunswickan Sean O’Neill The Brunswickan One would think that playing games away from the AUS region and its opponents would be a good thing for UNB’s women’s basketball team as it picks up the pieces from a disastrous first half of the season. The Varsity Reds have gone 1-5, been outscored in their six league games by an average of 80-67, and whether it’s in transition, guarding the ball, zone, help-side or rebounding, the team has shown little improvement in any area without the ball. UNB travelled to Concordia for the Reebok Classic and faced teams from around the country to see if any improvement was made before the resumption of the AUS schedule. If the question is, ‘did the defence improve?’ the answer in the first game against the host and Quebec conference’s
first-place Concordia Stingers was a twoletter word that starts with ‘n’. The Reds gave up at least 17 points in each quarter, losing 77-56. The Stingers nailed 12 three’s and shot 40 per cent from field as opposed to two triples and 35 per cent for UNB. Forward Claire Colborne led the team with 21 points, but scored 13 from the charity stripe, while shooting 4-12 from the field. Emma Russell added 12 points, four rebounds, four steals and two blocks. Thompson Rivers, who are 3-5 in Canada West, was next up for the Reds. UNB led 68-64 with five minutes left in the game, and then the Wolfpack closed the game on a 21-2 run as the UNB crashed to an 85-70 loss. For the tenth game in a row, UNB allowed at least 70 points on the defensive end. Colborne scored 21 points in the loss, and Russell also added 16 before fouling out. Thompson Rivers’ Diane
Schuetze had 29 points and 11 boards to power the Pack. The Varsity Reds finished the tournament on a winning note as it defeated the Western Mustangs 70-56, snapping their losing streak in the process. If UNB can hold the rest of its opponents to 27 per cent shooting, then the rest of the season should be a breeze. Russell had a double-double of 14 and 12, Colborne again led the team with 17, and Rachel Cleary came off the bench and contributed 12 points and seven rebounds. Awaiting UNB in its first weekend back in AUS action is a trip to Antigonish for a weekend set against the StFX X-Women. StFX currently resides in the sixth and final playoff spot in the league, but are only two points up on the Reds. This weekend could go a long way in determining whether UNB will play postseason ball this year.
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