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A PLATEFUL OF POSSIBILITIES Andy Rice EDITOR-IN-CHIEF As the cafeteria in Birch undergoes a mini-facelift to ready itself (just barely) in time for the first day of school, I can’t help but notice some similarities to our own situation up here in the Capilano Courier office. We are making changes too, and there are a lot of them. We don’t have a brand new pizza oven though, which makes me rather jealous. But I’ll return to that later. When I was elected Editor-in-Chief back in April, I had two options. I could have left everything right where it was and happily stuck my head out the window as this crazy train of a campus newspaper barrelled its way down the tracks as it’s done so well since 1968. It would have been a sweet ride. I took over a winner, thanks to our former queen bee, Leah Scheitel, who left this project with plenty of track left. But something within me was hungry for change. It started with the ant problem I always kind of knew about when I was Managing Editor but never really wanted to discuss. Then, I found a stack of old newspapers that hadn’t yet been properly archived. Then, we were gifted a photocopier but had no free wall space to put it against. Each little spoonful of change led to another, and before I knew it I had a
four-course meal on my hands. Being a big foodie, this didn’t really bother me at all, but I will admit I am pretty stuffed at the moment. The Courier is like a time-honoured family recipe. After skimming through every copy for archival purposes I can assure you that this recipe is a good one, too. And as long as I’m here, it will remain roughly the same. The ingredients, however, are where our new team will get to have some fun, and we’ll be testing out new flavour combinations all week before we bring you our first full 20-page issue next Monday. Just like Chartwells has done in taking your culinary suggestions to heart this year (see page three for my story on that), the Courier has done so as well. You’ve asked for more campus stories, more alumni updates and a greater celebration of what CapU can do for you. You’ve asked for news you can’t get anywhere else and features you won’t find anywhere else. You’ve asked for an interactive back page complete with games and a free classifieds board. We’ve implemented all of that. You’ve also asked us to make ourselves more available on campus and the surrounding areas. For that reason, one of our former editors has been re-assigned to a new role as Community Relations Coordinator. We’ve also hired a Campus Correspondent to cover news, stu-
dent politics and events. It’s my hope that you will see these two people everywhere. After all, the Capilano Courier is paid for by you as students, and that’s precisely why I haven’t gone out and bought us a pizza oven. (I splurged on more staff instead!) To better showcase all of the changes we’ve made, our new production team has completely redesigned the paper from front to back. I’m very excited to unveil their hard work in full on Monday, but in the meantime this mini back-to-school issue will serve as a sneak peek at what’s to come. We’d love to hear your feedback on these newest tweaks to the Courier recipe, so please don’t hesitate to get in touch. For what we dish out every week, we can certainly take it. And remember — you’re always welcome at our test kitchen in Maple 122 too, so come join us for story meetings every Tuesday at noon, starting September 15. Bon appétit!
THE CAPILANO COURIER
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VOLUME 49 ISSUE NO. 01
COMING SOON TO A COURIER NEAR YOU!