Capilano Courier | Vol. 51, Issue 14. by Capilano Courier

VOLUME 51, ISSUE 14

APRIL-AUGUST 2019

The Summer Special

TABLE OF CONTENTS

LETTER FROM THE EDITOR

VOL. 51 ISSUE 14 APRIL-AUGUST

COVER: RACHEL WADA

BEST VANCOUVER DANCING SPOTS

We break down the top dance clubs in the city so you can party those long summer nights away in style.

BUILDING A LEGACY

CapU comissioned a traditional and ceremonial canoe in celebration of the school's 50th anniversary and in an important step towards truth and reconciliation.

SUMMER COCKTAIL RECIPES

The Courier staff share their fave summer cocktail recpies. We'll be sippin' coolers on the patio. Will you?

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THE CAPILANO COURIER

VOLUME 51 ISSUE NO. 14

For breaking news over the summer, including an update on Capilano University's Lower Lonsdale campus to open at the Shipyards in August 2019, visit: capilanocourier.com

STAFF EDITOR-IN-CHIEF

COPY EDITOR

MANAGING EDITOR

ART DIRECTOR

NEWS EDITOR

PRODUCTION MANAGER

ASSOCIATE NEWS EDITOR

COMMUNITY RELATIONS MANAGER

Christine Beyleveldt capcourier@gmail.com

Helen Aikenhead manager.capcourier@gmail.com

Greta Kooy news.capcourier@gmail.com

Annalisse Crosswell associatenews.capcourier@gmail.com

Ashleigh Brink copy.capcourier@gmail.com

Cynthia Tran Vo artdirector.capcourier@gmail.com

Melissa Gibbons pm.capcourier@gmail.com

Ana Maria Caicedo community.capcourier@gmail.com

FEATURES EDITOR

BUSINESS MANAGER

ARTS & CULTURE EDITOR

ILLUSTRATORS

Freya Wasteneys specialfeatures.capcourier@gmail.com

Sheila Arellano arts.capcourier@gmail.com

Jessica Lio businessmanager.capcourier@gmail.com

Emma Harris and Rachel Wada

OPINIONS EDITOR

Megan Orr opinions.capcourier@gmail.com COLUMNS EDITOR

Rachel D'Sa columns.capcourier@gmail.com

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contributing writers are not necessarily those of the

institution we serve happens on the unceded territory

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of the Coast Salish peoples, including the territories of Musqueam, Squamish, Stó:lō and Tsleil-Waututh Nations.

The end of an era, but the start of a new chapter CHRISTINE BEYLEVELDT EDITOR-IN-CHIEF

he last five years have gone by in a flash and I can scarcely believe another one is already at an end. When our Editor-in-Chief election came around last week and our Columns Editor, Rachel D’Sa, was elected to take over this position, I teared up a little bit – especially when my team asked me to give a speech as well. Working at the Courier has had its ups and downs, but along the way I’ve learned so much and made memories that will last a lifetime. Here in our cozy corner office next to the Maple building dumpster, we’ve made friends among our neighbours at the Capilano Students’ Union (CSU) (despite reporting on their spending habits every year) and spent many Friday nights putting this paper together. Things have changed around here in the last half-decade. When I started writing for the Courier at the age of 17, everyone was deeply passionate about journalism, and so was I. That’s changed over the years. Not in a good or a bad way, just in a different way. Priorities shift, and business became a driving force at the paper. Learning how to run a business and how to deal with public relations issues became priorities, and that’s shaped the paper. There will continue to be changes I’m sure. The voice of the paper may change. You might see more or less emphasis on particular coverage. It’s all part of the Courier’s evolution because it’s run by students, which means people come and go, bringing different skills and priorities along with them. However, I do hope that good, honest storytelling will forever remain integral to this community publication, and I’m sure your new guiding force D’Sa will do a terrific job of ensuring it. But if there’s only one lesson I do take away from my years here, it’s that learning doesn’t stop when you graduate and receive your slip of paper. If you’re going to be good

at anything, you have to learn something new every day and be willing to teach it as well. That’s one of the things that we all need to improve on. We need to get better at teaching each other how to step into bigger shoes. A few months ago when I realized that my time here was almost over, I realized I didn’t know what I wanted to do with my life next because the Courier has been such an integral part of my identity for so long. Publishing will always hold a special place in my heart. We will always need stories to be told, and we need people to continue to tell them. Even if you think sometimes that no one can hear you, continue to make your voice heard because somewhere, it will be making an impact. Before you leave Capilano University, go see an Exit 22 play and laugh until your guts hurt and clap until your hands hurt. Go to a Blues game on a Friday night and cheer on our amazing athletes who miraculously are able to simultaneously thrive in school and kick-ass on the court. Go to a public lecture, take part in a debate, give back to the school. All of it will make you feel like CapU has given you more than an education. CapU gave me more than an education, it gave me role models, memories and newfound confidence. So I guess this is a goodbye. Thank you to my amazing team at the Courier for your support this year and to the crew that came before them. Andy, Carlo, Leah and Therese, thank you for teaching me the most valuable lesson of all and inspiring me to continue telling stories. Thank you to everyone who read the Courier this year and to the Communications and Business professors who also supported me. This probably won’t be the last you see of me though. I’ll write you a column from Australia. XOXO

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c Best Vancouver a n i n g Spots d

Swaggle your hips to some hip beats all summer long at some of the best dancing locales in the city SHEILA ARELLANO ARTS & CULTURE EDITOR

ancing is an amazing way to free the body and relax the mind. So why not try it out this summer? Despite being dubbed “No Fun City”, Vancouver actually has a vibrant dancing scene, and these are the top five dancing clubs that will definitely make you crave a new jive this summer.

Portside Pub, 7 Alexander St. 5 pm - 2 am every day, 3 am on Saturday nights

No, it’s not Christian Grey’s house of pain. In fact it’s lacking a lot of the velvety red decor, but Red Room is another spicy venue with a long lineup of events on throughout the season. On Fridays they host Cancun Nights, where they offer a great mix up of different styles of music to keep people on their toes all night long and dreaming of those sunny days on the riviera. Different genres ranging from Merengue and Bachata, which are slower latin rhythms, to Salsa, Reggaeton, and more. On Saturdays, they host a SUBculture night with Digital Motion Events. This is a night for bass music lovers, where international guests and local artists play DnB, Dubstep, Trap and other bass music sub genres. This is a community based night full of life and vibrant with music.

If you prefer live music and connecting with a band up close, the Blarney Stone is the place to be. St. Patrick’s Day may have passed, and that’s too bad because their Celtic dancers are a sight to behold, but that doesn’t mean you can’t show off your own moves all summer long. At 10 pm on Fridays and Saturdays, two bands perform at the Blarney Stone Irish Pub. Depending on which day you decide to go, you will hear either The Sheets or The Shenanigans, which bring in a varied playlist shaped to fit the Irish vibe. Both bands will keep you on your feet and capture your senses. The wonderful Irish music and live popular songs make everyone want to clap their hands and dance along. They cover Celtic, Dance, Pop, Rock and more. In addition, the energy of the crowd will make you want to dance all the more. If you arrive before 8 pm, the entrance is free of charge.

Live music and Latin rhythms aren’t everyone’s thing. But not to worry. For a more modern, DJ vibe, the Portside Pub is excellent with its exciting and lively atmosphere. On Wednesdays, they host a karaoke night for people who like dancing and singing. The Portside Pub offers a nice balance between a club and a pub. If you get tired of dancing and need a break, there are tables where you can sit and have a drink before going back to the dance floor. The dancing area is quite spacious, so you’ll find yourself with lots of room to express yourself! If you arrive before 8 pm, the entrance is free of charge as well.

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If you enjoy Latin rhythms, then the Mango Lounge is the perfect spot to enjoy a margarita and practice your salsa moves – if you can keep up with the beat, that is! Spilling onto Howe Street in Downtown Vancouver, you will hear Salsa, Bachata, Cumbia, Timba and much, much more. On Thursdays, the Mango Lounge hosts a Salchata event from 9 pm until 1 am while Fridays are dedicated to rhythms such as the Merengue, Salsa, Timba and Bachata until 2 am. Everyone is welcome to try their feet at the various steps and dance the night away! There are teachers that will encourage the crowd to join in and will keep the night interesting. Even if you are a beginner, you will feel supported and welcomed. Bonus: if you register online and arrive before 9:30 pm, your entrance is free of charge.

The Blarney Stone Irish Pub, 216 Carrall St. 11 pm - 2 am every day, 3 am on Saturday nights

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Mango Lounge, 1180 Howe St. 6 pm - 2 am Thursdays through Saturdays

Red Room, 398 Richards St. Opens 9 pm Thursdays through Sundays

Studio Lounge and Nightclub, 919 Granville St. 10 pm - 3 am Closed Wednesdays and Sundays Studio Lounge and Nightclub has it all. Karaoke Mondays, Salsa Tuesdays, Electronic Level Up Thursdays, Based Fridays and International Saturdays! The club has lots of open space along with a great lighting system so you won’t twirl, bump or grind into someone accidentally. Studio Lounge offers some of the best resident DJs in Vancouver – there’s something for every type of dancer here!

ILLUSTRATED BY EMMA HARRIS

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VOLUME 51 ISSUE NO. 14

Building a Legacy Capilano University shows its commitment to Truth and Reconciliation with traditional Coast Salish canoe carving project BY GRETA KOOY TAE HOON KIM PHOTOGRAPHER

ucked between the Bosa Centre and a small community garden on Capilano University’s North Shore campus is the shell of a 30-foot-long canoe. The once 49-foot-long cedar log from Upper Squamish has been transformed by the hands of Ses siyam (Ray Natraoro) and Xats’alánexw (Victor Harry). Soon to be seaworthy, the vessel has attracted the attention of passersby since early February and continues to fill the air with the sweet smell of fresh cedar shavings.

Located on the unceded territory of the Squamish and Tsleil Waututh Nations, CapU’s North Shore campus is beginning to see the visible signs of its reinvigorated commitment to Truth and Reconciliation. The traditional and ceremonial Coast Salish canoe was commissioned by the University as a Legacy Project as a part of the school’s 50th anniversary celebrations, and is an opportunity for the community to witness a unique display of cultural artistry and rich tradition. This will also be the first time that the process of carving a traditional Coast Salish canoe will be documented on film. Ses siyam is a seventh-generation Skwxwú7mesh Úxwumixw (Squamish Nation) master carver. He carved his first canoe, with the help of his late grandfather, in 1998 and is nearing the completion of his 34th. Although greatly influenced by the many generations of master carvers before him, he also attributes inspiration to fellow master carvers Xwalacktun (Rick

Harry) and Simon Dick. Xwalacktun is also currently mid-project, carving a totem pole for the Vancouver School Board. “We felt that this was going to be something really important,” said CapU’s President, Paul Dangerfield, “something that would not just help us recognize the past 50 years, but think about the next 50.” Dangerfield believes that being able to physically see the carving process opens up a pathway to learning about Coast Salish culture. “It’s a way in which we can decolonize our learning,” he said. “We can learn by observing and watching, and by talking to the carvers as they’re working.” During the months between October and April, once it has gone through the process of a traditional sleep ceremony, the canoe will be displayed in the newly renovated Learning Commons area. Come each spring, however, the canoe will be re-awakened and ultimately introduced to the water. One of its first trips will be on this year’s Tribal Canoe Journey, an annual Indigenous voyage that brings together the members of nations from both Canada and the US. During the course of the event, canoe families travel to several different landing points until a final destination is reached, sharing food, teachings, gifts, dance and song along the way. A traditional blessing ceremony for the canoe was held on Feb. 25 and drew in members of the campus community and beyond. “It was really spectacular,” said Dangerfield, who explained that the ceremony was coordinated by the University and Ses siyam’s family. “He brought his family and his community that have committed to carving, and they explained to us the connection between the carver and the wood, and history and significance of the wood. It was really quite special.” Joel Cardinal, First Nations community engagement facilitator at CapU, was asked to become the project lead when the canoe carving was first proposed. Though he was fairly new to his role within the Kéxwusm-

áyakn Student Centre and is also currently busy working on his Capstone project, he immediately jumped at the opportunity to participate. “For me, as a Cree person, an Indigenous person…Being able to see the ceremony taking place with so many interested people from the campus community was important,” he said. “It was privileging knowledge systems that aren’t usually privileged in Western worlds.” Cardinal acknowledged that the blessing ceremony was a learning opportunity for him as well. He explained the process of identifying a local cultural coordinator to help with contacting the male singers and ladies to brush the cedar log. “You think about the blessing ceremony, and how before we can even dig into the wood we needed to cleanse it, and we needed to honour it as if it was a person – and it’s more than a person, it’s a spirit,” he said. “To me, that’s important for people at the University to experience and witness. To show that deep connection, it’s not just something that we talk about, it’s something that we live on a daily basis.” Documenting the entirety of the Legacy Canoe Project are four members of the University’s Indigenous Independent Digital Filmmaking (IIDF) program – Shasha McArthur and Mike Wright, who have both graduated from IIDF and are in their third year in Motion Picture Arts, or MOPA), and Esteban Manuel and John Spink. Their film, an independent project, will be shown at the canoe’s official unveiling and first Awakening and Naming Ceremony scheduled for April 11. “This project gets me up in the morning,” said McArthur. “There’s been times, over the winter when it snowed, I was out there cleaning snow [off the tent] at 6 am, and I’m never here at 6 am,” she laughed. “I suddenly have this incredible drive to just be here.” Working as the documentary’s editor, Wright explained that this project was a way for him to become closer to his own culture. “This is not really my culture,” he said, “but

I think it’s a great stepping stone to learn more about my own.” Manuel, who has worked in the film industry for some time, expressed that this project became especially important for him. “Even now that I’m here filming it and being around the canoe, and seeing it all carved out and taking shape, it’s relaxing and eye-opening,” he said. “Just seeing the culture again and being brought back into it.” Though the idea for the film project was first raised almost two years ago, the four students officially started filming when the log first arrived on campus in early February. McArthur explained that carving was originally supposed to take place in the town of Squamish, but it ultimately found itself outside of Bosa. “Suddenly it was on our doorstep,” she said. “It just slowly floated towards us, and I felt that that was amazing in itself. It came here, it wants to be

“You think about the blessing ceremony, and how before we can even dig into the wood we needed to cleanse it, and we needed to honour it as if it was a person – and it’s more than a person, it’s a spirit.” made here and this is CapU’s canoe.” McArthur and Wright acknowledged how invaluable it has been working with the master carver and his team on the documentary. “What we did with Ses siyam is we actually mic’d him because he’s a story teller. Someone can walk up and ask him a question, and it’s story time,” said McArthur. “Listening to his voice when he’s in that storytelling mode, it just gives you goosebumps. It almost feels like you’re there.” As is the case with most projects, the

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CAPILANO UNIVERSITY PRESIDENT PAUL DANGERFIELD TRIES HIS HAND AT CARVING

team hit a minor hiccup when it came to choosing music for the film. They were in luck, however. “Ses siyam… he sings!” said McArthur. “And he has his own album!” Wright added that incorporating Ses siyam’s music into the documentary will “make it that much better.” McArthur explained that not only has this been a rewarding experience for the film makers, but one that has offered opportunities she never anticipated. “We’re actually going to be training with [Ses Siyam],” she said. “We’ll be part of his canoe family team.” Apart from traditional use on the water and land, the canoe will also be used as a learning and teaching instrument. “I have big hopes and ambitions of being able to incorporate [the canoe] into curriculum for some courses and use it as an actual tool for education,” said Cardinal. He pointed out an article published by the University of Alberta’s folio. The recent study explored the ways in which universities can fall short in their efforts to respond to the Truth And Reconciliation Commission of Canada’s Calls to Action. Conducted by researchers Adam Gaudry and Danielle Lorenz of the U of A, the study discovered a “disconnect between what university administrators and Indigenous faculty and staff mean when they say indigenization.” “It’s a catalyst for a discussion,” continued Cardinal. “If it’s going to be meaningful though, it needs to move beyond a conversation and into institutional changes.” He explained that times are quickly changing since the organization of the Truth and Reconciliation Commission

of Canada in 2008, and that it’s a matter of the evolving nature of Indigenous relations in Canada. “There are challenges, but they’re opportunities, and seeing the University commit to the Legacy project…it’s very optimistic that we’re moving in the right direction.” Similar sentiments rang true for documentary filmmakers McArthur and Wright. “The word indigenization keeps getting tossed around, and I like the concept, I like the idea and the theory behind it, I just want to see it applied more,” said McArthur. “One of the things that we did want to incorporate [into our project] is connection,” said Wright. “Bringing non-Indigenous people up to see the process of the canoe carving in order to educate them. That’s one of our goals.” McArthur added that with increased exposure comes new opportunities to learn. “That’s important,” she said, “students being exposed to language, to ceremony, for them to understand that Indigenous culture isn’t something that they have to be afraid of.” Although the documentary’s first screening will be as a shorter 10-15 minute film, the team plans on creating a longer version chalk-full of history, music, storytelling and imagery. ‘There’s just so much in there,” said McArthur. “It’s rich and it needs to be heard. I feel like we’re creating this documentary not just for Indigenous people but for everybody in this school… Being able to witness it is a perk, but I feel like our real job in this is exposing everyone on this campus to a different aspect of our culture.”

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Summer cocktails for your

Mexican Michelada Sex on the Beach

Peach Lemonade

The perfect drink for a hot day

It’s fruity and fun without sand in weird places

Vino Frappe

…with vodka

Vino in a smoothie? Oh yea baby

SHEILA ARELLANO ARTS & CULTURE EDITOR

CHRISTINE BEYLEVELDT OZZY IN TRAINING

GRETA KOOY NEWS EDITOR

MELISSA GIBBONS PRODUCTION MANAGER

icheladas are typically best drunk on hot, sunny days on a beach somewhere in Mexico, but really any beach will do. If you love an ice-cold, bloody beer on a blazing hot day then this drink will meet all of your expectations. Micheladas taste like spicy, refreshing happiness.

Ingredients: • Clamato or tomato juice • Juice of 1 lime • 2 splashes of Worcestershire sauce • 2 splashes of Maggi or soy sauce • 3-4 splashes of hot sauce • Mexican lager Beer (such as Modelo) • Tajín chilli powder or salt for the rim

Instructions: Take about a tablespoon of Tajín (or salt) and sprinkle it on a small plate. Rub a slice of lime around the rim of the glass and then press the rim gently into the Tajín to coat the rim. Fill the glass about a quarter to a third full with clamato or tomato juice. Add the hot sauce, lime juice, Worcestershire sauce and soy or Maggi sauce. If you used Tajín to salt the rim, pour any excess from the plate into the glass. Fill the rest of the glass with cold beer, garnish with a slice of lime and enjoy!

sually this drink calls for Malibu (coconut) rum, schnapps, vodka and a martini shaker, but you don’t need all of those fancy gadgets to whip up a surprisingly simple yet creamy, fruity and fun cocktail. Besides, the drink also calls for pineapple juice, and this isn’t a pina colada. The acidic tropical fruit combined with syrupy sweet grenadine and a good dollop of cream will have you singing its praises. Side note: the first time I tried making this drink, I mistook grenadine for grenadilla – but a passion fruit spike isn’t actually a bad addition!

emonade is the quintessential summer go-to. This twist on the classic thirst-quencher isn’t the kind you’d buy for $0.15 from your neighbour’s kid, though. Making this peachy lemonade takes a bit of time and elbow grease (or at least what I call elbow grease), but it’s 100 per cent worth it and it packs a sweet, peachy punch. This is a great bring-along to soccer games, the beach, spin class or wherever, really! It’s also perfect for those of you who want to feel like they’re participating in summer without actually having to go outside and talk to anyone.

Ingredients:

• 1 ounce of vodka or peach schnapps (or both, if you’re in the mood) • ½ cup of ice cubes • ½ cup of pineapple juice • Grenadine syrup • 1 ounce of whipping cream • Maraschino cherry garnish (optional)

• Vodka • 6 naked peaches (no pits or peels) • 4 lemons (juiced) • 2 ½ cups of sugar • 2 ½ cups of water • 2 tablespoons of citric acid • 10 (more) cups of water • Mint (garnish)

Instructions: Measure out and pour the vodka and schnapps over ice cubes in a tall glass. Top up the rest of the glass with the pineapple juice. Pour a quick splash of grenadine syrup over the back of a spoon so it doesn’t mix and instead forms a bright red layer on top of the sunshine-yellow pineapple juice. Repeat this step with the unwhipped whipping cream so the end result is a nice light and frothy pink layer on top of the deeper hues of the drink that models a summer sunset. Take your instagram photos, then mix the drink with a spoon until it turns a light shade of pink all over, because the creamy, sickeningly sweet flavours and the tropical punch taste best together.

Instructions: Throw the sugar, two and a half cups of water and the naked peaches into a saucepan. Heat on high until the sugar has melted, then remove from heat and allow to cool. Once everything has cooled down, toss that mix into a blender and blend until the mixture is smooth. In a pitcher, add your four now-juiced lemons. Slowly add in the peachy blend, 10 cups of water and citric acid. Stir until mixed and add some ice. Now add the vodka. How much of it you add though is up to you. All that remains is to put your masterpiece into your favourite glass, garnish with some mint and enjoy!

re you a big fan of summer bellinis? Well this is quite a similar concept. It’s a sweet, fruity, juicy drink. But with vino instead. No, it isn’t a sangria, it’s a vino frappe.

Ingredients: • 1 litre glass jar • 750 ml bottle of wine (red or white, depending on the reader’s preference) • Bag of frozen fruit (berry mix will work just fine because it'scontains strawber ries, blueberries and raspberries) • Lots of ice

Instructions: This vino frappe is very easy to make. Mix your frozen fruits with the ice in the blender as if you were making a smoothie. Once your fruits are all blended nicely, grab your empty glass jar and fill halfway with wine. Add more ice, the fruity blended mix, stir and voila!

backyard barbecue

Summer Sangria

(M for Mimosa and for me)

Skinny Mint Mojito Watermelon-Hibiscus So you won't worry about Tequila Cooler losing your figure

Worth waiting all year for

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MELISSA GIBBONS SPICY CHILEAN PEPPER

FREYA WASTENEYS FEATURES EDITOR

he first time I tried this sangria was when a friend and I made it before our first book club meeting. We had just finished reading Wild by Cheryl Strayed and it was one of the first really warm, early summer nights at the beginning of June. We sat and talked and drank just a little bit too much. That’s the thing about a really good drink, it isn’t just about the ingredients, but the memories it surfaces. So, drink up – this one is sweet!

Ingredients: • Seasonal fruit of your choice • Handful of chiffonade basil • Quarter cup of pure liquid honey • 1.5 litres of Bodacious white wine • 1 litre of Brisk sweet iced tea (or less, depending on how sweet you like it)

Instructions: Add the fruit, basil and honey to the bottom of a large pitcher. Pour in the wine and iced tea, stir, and let sit (ideally overnight so the flavours blend). Pour and enjoy!

he cool West Coast breeze runs through your hair, contrasting the blazing summer heat that spotlights the city. The Eagle’s blast from your BOOM 3 Portable Waterproof Bluetooth Wireless Speaker (not sponsored) as your mom insists on playing Len’s “Steal My Sunshine” next. You gently reposition your Oakley blades on top of your head as you fake a laugh for an Insta boomerang with your slightly more attractive cousin. You crop them out. Your family passes around the OJ at the weekend brunch and you slip away into the next room to spike your glass.

Ingredients: • 1 ½ cups orange (or peach) juice • 1 ½ cups pineapple juice • 1 ½ cups sparkling wine (or champagne) • 1 cup Tequila • ¼ cup grenadine syrup

Instructions: Throw all the liquids together. Add the grenadine and give it some time to settle. Garnish with an orange or pineapple slice and you’re done! Your family probably never even noticed you were gone.

s summer approaches we all want to look good and feel refreshed. That’s why the skinny mojito is a great cocktail that’s as low on calories as it is delicious to enjoy at summer barbeques, beach days or sunset dates.

Ingredients: • Fresh mint leaves (a boxful if you want to get frisky and make a lot of mojitos) • 1 lime cut into 4 wedges • Bag of ice • 1 teaspoon of Splenda (or any low calo rie sweetener) • 1 ½ ounces of white rum (Bacardi is cheap and does the trick) • 3 cups of club soda

Instructions: Grab a nice tall glass. Add 1 teaspoon of Splenda, five mint leaves and squirt two wedges of lime all at once. Crush and mix the mint leaves with the lime juice and the Splenda with a muddler. Don’t have a muddler around the kitchen? No problem, use a wooden spoon, it will also do the trick. Smash, smash, smash and then when you notice the mint, the lime juice and the Splenda have formed kind of like a paste, place some ice cubes on the glass. Add one and a half ounces (or two ounces to make it a little boozier) of white rum. Top up the glass with the club soda. And to finish off like a pro bartender, add a few sprigs of fresh mint. Stir, stir, stir. And you’ve got yourself a nice skinny mint mojito for the sunny and bright days yet to come. Zip up and enjoy.

first discovered these babies in the dead of winter and had to wait impatiently until grocery stores started carrying watermelons again to make them. Also, who carries hibiscus tea, anyway? Talk about extra. I now fully understand why Thug Kitchen has such a proclivity for swearing. That shit can be hard to find. But if you do manage to gather the ingredients, Thug Kitchen maintains that these are most appreciated in “triple digit bullshit” weather. But be warned: these summer knockouts are too delicious to drink responsibly, so be sure to share this four-glass batch with a friend or three. If you can’t stop and won’t stop, these coolers are just as delicious without the tequila.

Ingredients: • 6 cups cubed seedless watermelon, frozen • 1 ¼ cups brewed hibiscus tea, cooled • 1 lime, juiced • 2-3 teaspoons of agave syrup (or favou rite liquid sweetener) • ¼ cup of tequila

Instructions: Spread the watermelon out on a baking sheet and put it in the freezer for an hour. Once properly frozen, blend it with the remaining ingredients until smooth. Bam!

VOLUME 51 ISSUE NO. 14

MEGAN ORR OPINIONS EDITOR

THE CAPILANO COURIER

Best paired with a good book

Tequila Sunrise Mimosa

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VOLUME 51 ISSUE NO. 14