The McGill Tribune Vol. 37 Issue 6

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The McGill Tribune TUESDAY, OCTOBER 17, 2017 | VOL. 37 | ISSUE 6

Published by the SPT, a student society of McGill University

FEATURE

EDITORIAL

Confiture unleashed A day with McGill’s resident fluff

On sexual violence policy reform, it’s McGill’s turn

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PG. 5

McGILLTRIBUNE.COM | @McGILLTRIBUNE

FLASHBACK ‘Superstar: The Karen Carpenter Story’ Mandatory viewing for McGill students, administrators alike

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(Gabriel Helfant / The McGill Tribune)

Concordia stings McGill Redmen football with Homecoming loss Penalties hold back McGill’s momentum Patrick Beacham Contributor The fervorous crowds and cheerleaders at Molson Stadium for the Oct. 14 homecoming football game couldn’t help the McGill Redmen (1-5) overcome the

Concordia Stingers (3-3). As the clouds eclipsed the only sunlight early in the second quarter, McGill’s momentum fell apart and Concordia ran away with a 36-10 victory. The Redmen got off to a good start but fell behind due in part to poor dis-

Our Turn Action Plan aims to mend Canadian university sexual violence policies Caitlin Kindig Contributor On Oct. 11, The Students’ Society of McGill University (SSMU) held a press conference following the official release of Our Turn, a national student-led action plan to end campus sexual violence. The action plan evaluated 14 Canadian universities’ sexual assault policies, and gave McGill’s a C- (61 per cent) grade. The National Our Turn Action Plan is a student-written commitment to eliminating sexual violence and rape culture on campuses, supporting survivors, creating a culture of survivor-centrism at institutions,

and promoting policy reform on both provincial and national levels. Action Plan is composed of five steps that serve as a guide for student unions seeking reform to campus sexual violence policies. So far, 14 student unions from universities across eight provinces have signed on to the plan, including SSMU. Our Turn is spearheaded by Caitlin Salvino, Carleton University class of 2017, along with Kelsey Glichrist and Jade Cooligan Pang. It was first initiated at the Carleton University Students Association in October 2016 when the university released its Sexual Violence Policy.

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cipline, committing 18 penalties for 150 yards by the final whistle. “We had some good drives as far as offence and defence goes,” third-year linebacker Dane Wagner said. “It just comes down to the fact that we had way too many penalties. We didn’t play disci-

plined. You can’t win with that many penalties.” Concordia got its first touchdown just three minutes into the first quarter after a 64-yard pass allowed a Stingers receiver to sprint uncontested into the Redmen endzone.

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Peppers both produce and prevent pain The compound responsible for making chilies hot has potential beyond burning taste buds Karl Neumann Contributor Scorching heat, exasperated breathing, and trickles of sweat aren’t necessarily the result of a lengthy stay in a sauna or running on a hot day. They can instead result from a bite of spicy food. The molecular compound capsaicin causes the spicy sensation that some hate and others love. This compound is primarily found in the white membrane of peppers—not the seeds—and

is responsible for a chili’s characteristically punchy flavour. While the domestication and consumption of chilies traces back 6,000 years to the Caribbean, recent discoveries have been able to transform this pain-inducing compound into a pain-reliever. To understand the healing properties of this strange fruit, it’s essential to know how and why it evolved its ‘heat.’ The spiciness of the outer flesh provides a defence against predators and fungi, which

would otherwise prevent chili growth and reproduction, while the non-spicy taste of its seeds allow birds to feast on and disperse them, unharmed. Humans have also taken a liking to the fruit—with 463 million pounds of hot peppers grown per year in the United States alone. North Americans’ appetite for spice has skyrocketed in the past two decades, with the consumption of chilies doubling and hot sauce dethroning ketchup as the top-selling condiment of 2016.

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