Soup-er Sustainable

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OPINIONS Compassion and empathy should be at the forefront of returning to in-person classes

FEATURES If you’re struggling with acne, you’re not alone

November 8, 2021

NO BONES DAY

SALMON SURVIVAL

NEWS

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NEWS

MARINE MICROPLASTICS

STUDENT POWER

News Editor Nancy La

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News Writers Karissa Ketter and Yelin Gemma Lee

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news@the-peak.ca

OPINIONS

November 8, 2021

STRANGE CH-CH-CH-CHANGES

After these months of social distancing and isolation, some of us may be feeling like we don’t know how to socially interact anymore.

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OPINIONS

Opinions Editor Marco Ovies

RATEMYREVIEWS

COVID CONUNDRUM

Returning to nearly full capacity with a vaccination declaration that only encourages partially vaccinated and unvaccinated students to be rapidly tested makes me uneasy.

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opinions@the-peak.ca

November 8, 2021

ARTS & CULTURE

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Shedding light on the lives of the SFU community

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ARTS & CULTURE

November 8, 2021

GOOD SOUP

Making sustainable soup mixes with the FASS Engagement team Comfort food essentials for winter in Vancouver K E LLY CHI A // STAFF W RI TE R

On October 28, 2021, the Faculty of Arts and Social Sciences (FASS) Engagement team put together an event for making sustainable soup jars. Open to FASS students, we had a choice between picking coconut curry and chicken noodle soup.

Wanting a little less prep work, I picked coconut curry. I didn’t want to have to buy and boil my own chicken, though I’m sure the other soup would have been equally as comforting.

As soon as I took the soup mix home, I wanted to prepare it and see how many servings I could make at once. In my experience, lentils are a filling food, so I appreciated that these ingredients alone could make a solid meal. These were the instructions printed on the back of the mason jar: 1. Remove wrapper from bouillon cubes and add them, all remaining ingredients, four cups of water, and one 14 ounce can of full fat coconut milk to a saucepan.

The soup mixes are sustainable because they have a long shelf life, and you can reuse everything the FASS Engagement team provides. When I entered the event, I was given a mason jar, paper labels for the soup I chose, and instructions on how to prepare it. Then, I took the jar and filled it up with the dry ingredients provided. For the coconut curry, it was: • 2/3 cup orange lentils

2. Bring to a boil over high heat, reduce heat to low, and simmer until the lentils are tender (about 20 minutes).

3. Remove and discard the chilli pepper before serving.

Season to taste.

I added some garlic pepper and salt, but found it didn’t need much more seasoning to be tasty. The soup was creamy, but didn’t feel too heavy. Most importantly, it was really comforting for all the rainy nights we’ve been experiencing lately.

• 2/3 cup green lentils • 1 tablespoon curry powder

This recipe was enough to serve four, which made me really happy as I could make it for my family. These ingredients are reasonably easy to get. I would recommend adding sweet potatoes to the soup to give it a little more substance and match the rest of the sweet flavour profile. Basically, I’d chop one sweet potato up into small quarter-inch chunks and add it to the soup mix when I boil the ingredients.

• 1 tablespoon dried minced garlic • 2 veggie bouillon cubes • 1 small dried chilli pepper For the wet ingredients, you just need water and coconut milk.

Coconut milk was already in my pantry, but it costs $2.29 at Save On Foods. If you’re making this recipe immediately, you can substitute the dried chopped onions and garlic with fresh variations. But if it’s going to sit on your shelf until you need some comfort food, dried is the way to go.

When I asked if the FASS Engagement team planned to do a similar event in the future, they said they would wait for student responses before planning something. For my part, I’m delighted to have another recipe in my tool belt for the days where I feel like literally just dumping ingredients into a pot and waiting for something magical to happen.

2. Carley B

ART GUIDE

From interspecies paintings to neon pink knitwear, the Crawl has something for everyone

IMAGE: @carley.b.art via Instagram

Five artists and studios to visit at this year’s Eastside Culture Crawl

Add this simple, affordable recipe to your repertoire.

PHOTO: Gudrun Wai-Gunnarsson / The Peak

4. Alternatives Gallery and Studio

IMAGE: @alternativecreationsstudio via Instagram

• 1 tablespoon dried chopped onions

1. Caitlin ffrench

3. Kemo Schedlosky

5. Liza Heider

IMAGE: Caitlin ffrench

VI CTORI A LOPAT KA // STAF F W RI TE R

ffrench is a Canadian artist who works with “wildcrafted pigments” drawn from places like Iceland, telling the stories of her travels through her art. Expect to see lots of rich, earthy red, yellow, and grey tones when checking out her studio. This unique colour palette sets ffrench apart from other artists. In addition to participating in this year’s Crawl, ffrench has a Patreon, an online shop, and runs workshops.

Schedlosky specializes in fibre art, sculptures, and textiles — specifically, lace. A peek into Schedlosky’s studio will reveal detailed floral creations, colourful wall quilts, delicate sculptures, and more. Her website states her art depicts “the reflection of our narrative in place, its people, and their things.” If you’ve only ever seen lace on clothes and tablecloths, you need to go and see how versatile and buildable it can be.

Schedlosky’s studio can be found at the Arts Factory on Industrial Avenue, in the corner suite.

IMAGE: @lizaheiderdesign via Instagram

Alternatives Gallery and Studio’s mission is to support “artists with developmental disabilities,” their families, and the East Vancouver community.

Through sharing the studio and hosting events, Alternatives Gallery provides opportunities for artists to learn and hone their craft. The gallery showcases a variety of art, from landscapes to dreamscapes to statues. A 360° view of the studio can be found on the Culture Crawl website. In-person, Alternatives Gallery and Studio can be found at 1659 Venables St. If you want to see a studio that really feels like a community, this is it.

IMAGE: @heykemo via Instagram

The 25th annual Eastside Culture Crawl is taking place November 12–14 and November 18–21 this year. Over these seven days, visitors can get a sneak peek into the studios of East Vancouver’s potters, painters, photographers, and more.

Attendees can visit in-person or take online tours. Here are five must-see artists and studios featured in this year’s Crawl.

A few words to describe Carley B’s art are “psychedelic,” “inter-species,” and “surreal.” Her gallery includes many images of half-human, halfanimal, majestic, nude figures. The bright colours and out-there imagery will make you stop and stare. For Carley, art is a “source of escape, expression, [and] exploration.” Born in Alberta, she moved to Vancouver in 2010 and began studying at Emily Carr University.

On her website, she describes being inspired by the places she has visited, like Japan, Australia, and Greece. Carley can be found at Eastside Atelier.

If you’re a fan of thrifting, upcycling, and reusing, you should stop by MakerLabs on East Cordova Street and visit Heider. You can stop by in-person and check out her handmade tops, knitwear, and face masks, or view the studio online. Either way, you’ll be treated to lots of fun colours, patterns, and adornments, like a turquoise faux fur wrap or neon pink toque with pearls — available for purchase if you want to take a piece of art home with you!

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ARTS & CULTURE

Arts & Culture Editor Sara Wong

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AFROGREEK ART

C HARLENE AVIL E S, STA FF WR IT E R

Food for Thought: Leche flan

A Filipino family favourite.

ILLUSTRATION: Alyssa Marie Umbal / The Peak PHOTO: Kawaling Pinoy

Dive into the cultural, political, or personal significance of food

During high school, I wanted to learn more about my culture. Once a month, my teacher supervised a Filipino potluck for students. Since this tradition helped me stay connected with my cultural roots, I helped organize it after a senior student graduated. One Filipino dessert that I brought was leche flan.

Leche flan is “a custard dessert made with condensed milk and egg yolks.”

This dessert originates from the Roman Empire, Spain, and the US. In the Roman Empire, their cakes, called flado, contained fish or meat. Then, the Spanish adopted the Roman recipe and replaced the fish and meat with caramelized sugar.

Since the Philippines was an American and Spanish colony, the Filipino leche flan recipe has influences from both countries.

When the Americans colonized the Philippines, Filipinos started incorporating more canned goods into their diet. In addition to the Spanish adding caramelized sugar, the recipe also features evaporated milk (leche evaporada) and condensed milk (leche condensada).

While leche flan is one of my favourite desserts, it is rarely served at my family gatherings. I usually find it at Christmas dinner parties. Since this dessert is popular among party guests, I race to the dessert table before it’s all gone.

How to bake one leche flan, according to One Down on YouTube: 1. Caramelize 3 tablespoons of sugar over low heat.

2. Mix 4 egg yolks, 1/2 a can of evaporated milk, 1/2 a can of condensed milk, and 1/2 a teaspoon of vanilla extract.

3. Using a sifter, strain the egg yolk mixture three times.

4. Pour the caramelized sugar into a ramekin.

5. Pour egg yolk mixture on top of caramelized sugar.

6. Cover ramekin with tin foil and place in a baking pan.

7. Add boiling water to the baking pan until it reaches 1 inch up from the base of the ramekin.

8. Bake for 1 hour at 375°F or 190°C. 9. Refrigerate the leche flan for at least 3 hours.

10. Turn the bowl upside down and serve.

You can also find leche flan at Grandt Kitchen Filipino Cuisine near SFU Surrey.

arts@the-peak.ca

SPORTS

November 8, 2021

YEARS IN THE MAKING

ON THE PISTE

Getting the win in such a tight race feels more rewarding than winning by a blowout because you know it took everything you had to hold off the other team.

AARO N AH L // GNAC's Athlete of the Year

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PHOTO: Ilana Gotz / Unsplash LAYOUT: Kitty Cheung

Penny for my thoughts

How to pay off your student loans These tips are guaranteed to help you manage your student finances Marco Ovies, Features Editor 1. Stop spending money on coffee and invest in yourself If you’re spending $6 a day on fancy coffee, you need to stop right now.

Instead, use that money to invest in something that will improve you as a student. If you’re not investing in yourself then how the heck will you be able to have the capacity to pay off those student loans? Instead of spending money on coffee, why not invest it in the latest $140 Lego set based on a plant you can buy for $60 at any generic gardening store? The hour of childhood nostalgia you’ll find building that Lego set will be the one thing that pushes you to work harder and make more money at your minimum wage job. Plus you’ll need to work harder anyway to offset the cost of the Legos.

2. Make a sacrificial offering to the SFU Avocado The only offering that will appease this avocado god is the biggest sacrifice a student can make: a failed final exam. Take your exam and lay it in front of this chonky boi, surrounding the paper with different cutouts of happy graduates you found in some old magazines your mom had lying around. Magazines can also be obtained from your dad, your daddy (yes, there is a difference), or an apathetic roommate who is tired of your bullshit. Light the sacrificial offering on fire, let it burn a little, and then douse it with the disgusting water from the AQ pond.You will wake up the next day with president Joy Johnson in your email inbox promising you a small fortune and a corner office in the SUB (for a small exchange of funds to cover the transfer costs). What’s even better is you won’t need to worry about taking out any more student loans because you will be asked to withdraw from SFU after failing the test. Talk about a win-win! If at any point during this ritual there is a couple having sex inside the avocado, you have done something wrong and must start over.

3. Make a deal with the raccoon mafia Kingpin Chonkers the raccoon is always looking for new loot, and who better to provide it to him than desperate, broke students? Now you might be thinking, what kind of money does a raccoon have? But that’s just because you aren’t thinking in the right currency. Bring your best trash (used coffee filters are a hot item) and trade it in for some better trash like a half-eaten banana or maybe some leftover cheese stuck to the side of a burger wrapper.

While the raccoon mafia won’t directly help you pay off your student loans, the amount of money you’ll save on your dining bills will have you paying off your student loans in no time.

4. Give me your money I’m a trustworthy person and I definitely don’t have any student loans I need to pay off myself. So give me your money for safekeeping; I promise I’ll give it back when you need it and not spend it to pay off the loan I took to buy more Lego plants. Stop asking so many questions.

COMICS BY SARA BRINKAC

ARIES — Mar 21–Apr 19

LIBRA — Sept 23–Oct 22

Wednesday is Vanilla Cupcake Day! The day will be a piece of cake after you stress-bake nine dozen cupcakes. And the icing on top? If you give them away, it’s a good deed, not a coping mechanism.

Working hard or hardly working? Take a break from doing OK to be completely feral for a week. It’s fine to have zero impulse control in lieu of attending SFU, I promise. Recognize Tuesday’s Chaos Never Dies Day by giving up on order completely.

TAURUS — Apr 20–May 20

SCORPIO — Oct 23–Nov 21

This Spicy Guacamole Sunday, take it to the next level. Slice an avocado, drench it in hot sauce, add ghost pepper, and take a big bite. Be quick about it though, so security doesn’t catch you butchering SFU’s famous art piece.

Let Wednesday’s Forget-Me-Not Day inspire you to send friends an ominous message every 10 minutes so they can’t possibly forget you. Possible starters include: “I want to sprinkle salt on you like we’re slugs,” “let’s watch Doctor Who all night,” and “hey, did you start the essay yet?”

GEMINI — May 21–Jun 20

SAGITTARIUS — Nov 22–Dec 21

Tuesday’s Tongue Twister Day is time to try telling thoroughly twisted terms. Think through terrible things to then teach your troop ten truly, technically, thrilling tongue twisting tricks and tasks tonight.

Spend Thursday, World Origami Day, by slipping little paper creatures everywhere you go. Yes, this includes but is not limited to your professors’ pockets, in front of the library washroom doors (to guard them), and into the hands of a grateful mother raccoon who is very proud of your work.

CANCER — Jun 21–Jul 22

CAPRICORN — Dec 22–Jan 19

Sunday’s Pickle Day is coming up! Oh, you still need to stock up? If you don’t, you’ll be in for a jar-ing surprise, so stop brine-ing and go to the store. It’s no big dill. Pickle up some snacks to go with it, like extra pickles.

Friday is Chicken Soup for the Soul Day! Celebrate by discovering whether you still have a soul or if you accidentally misplaced it when you briefly considered selling it in exchange for a scholarship. (Hint: I heard a soul roams RCB to scare new students, so check the lost and found to see if it’s yours). Visit Pisces for consolation if you still can’t find it.

LEO — Jul 23–Aug 22

AQUARIUS — Jan 20–Feb 18

Celebrate Friday’s Happy Hour Day by ordering every appetizer and drink on a menu to-go. It’ll be expensive, but life necessitates snack-rifices. Check your grades while you wait, then go home and turn that bruised ego into a boozed ego. Have a great Novem-beer.

Monday’s Cook Something Bold Day was meant for you.

Try some of my favourites, like cereal in jalapeños and sparkling water or toss some macaroni and cheese in the blender with the strangest mix of spices you can. If you’re feeling especially bold, drizzle mustard on brownies and offer to share. Yum!

VIRGO — Aug 23–Sept 22

PISCES — Feb 19–Mar 20

Take it easy after daylight saving ends with Monday’s Zero Tasking Day. Sleep in, skip class, and do a whole lot of nothing. Who cares about major assignments? Instead of writing 1,000 words, just send a picture; it’s worth the same, right? Try multitasking instead by procrastinating and avoiding school at the same time.

Monday marks Bittersweet Chocolate with Almonds Day! Cocoa and almonds come from plants, so you can choc it up to having salad for lunch. Offer to share your sweet salad with friends so they don’t dessert you.

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DIVERSIONS

Business Manager Yuri Zhou

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business@the-peak.ca

CROSSWORD

SUDOKU

is hiring We’re publishing newspapers in the spring, and we need people to help put them together! Get paid to work for the newspaper in a fun, flexible work environment!

Production Editor Copy Editor News Editor Arts Editor Features Editor

APPLICATIONS DUE:

Nov 30

BIPOC, LGBTQ2IA+, GNC, neurodiverse people, those with disabilities, and applicants from any additional marginalized community are strongly encouraged to apply.

Sports Editor Humour Editor Multimedia Editor Photo Editor

For more content by students for students, check out The Peak’s YouTube.

Promotions Coordinator Assistant Production Editor (2) Multimedia Assistant Staff Writers News Writers Sports Writer

APPLICATIONS DUE:

November 30, 2021

Send resume and cover letter to jobs@the-peak.ca Visit the-peak.ca/jobs for the details.