SPORTS & HEALTH
JANUARY 25, 2018 | ARGOSY@MTA.CA
Mount Allison’s hidden dojo
With three meetings a week, Karate club in Tweedie offers another way to keep fit over winter
LEFT: THE KARATE CLUB WAS RE-FOUNDED IN 2002. BACK – AMINAH SIMMONS. SHAWN LEVERING, DALE SHERWOOD, JONATHAN BRADET-LEGRIS, ZOE MCINTYRE. FRONT – SENSEI NORM ROBITZA AND SENSEI JOLENE ROBITZA. RIGHT: JONATHAN BRADET-LEGRIS, WHO HAS BEEN PRACTICING FOR NINE YEARS, PERFORMS THE KATA UNSU (CLOUD HANDS), AN UPPER-LEVEL RIDGE HAND BLOCK. GILLIAN HILL/ARGOSY
HAMZA MUNAWAR Contributor Over the winter season, we may find ourselves slipping up on living a healthy lifestyle, both mentally and physically, because of the cold. One of Mount Allison’s oldest and richest clubs may hold the solution. Every Monday and Wednesday from 6 to 8 p.m., and Saturday from 12 to 2 p.m., the Shotakan Karate Club meets at Tweedie Hall. There they practice aspects of self-defence, attitude and the emphasis of health and fitness. “Karate is a very fun experience
for me,” said Mt. A student Shawn Levering, a member of the club. “Although it takes a lot of practice and focus, it has been quite an exciting and rewarding experience, and a great stress reliever as well.” L e v e r i n g emphasises that “more students should get involved because it’s a great way to meet new people, it’s a close-knit and welcoming group and it’s also a great way to get a good amount of exercise.” Karate provides a source for many aspects of healthy living. “Karate has
taught me discipline so far,” said Mt. A student Aminah Simmons. “Not just physically but mentally. I am a whole lot calmer than when I first
re-founded in 2002. “At the time [in 2002], the Mt. A karate club had been closed for a few years because of lack of interest,” said head sensei Norm Robitza. “I was only a brown belt when I started the club, and I have had the opportunity to train with some of the most renowned karate masters in the world. To pass on the knowledge that I have learned over the years is so much fun.” Robitza identifies that the community the club builds makes it what it is: “Our club has brought people together. Friendships are
“KARATE HAS TAUGHT ME DISCIPLINE SO FAR. NOT JUST PHYSICALLY BUT MENTALLY.” began, and I am also a whole lot less tense. I am also now more open to new experiences and opportunities. Overall, it’s been a good way to blow off university stress.” In addition to its benefits to health and fitness, the Shotakan Karate Club has a rich culture since being
formed in our classes. I even know of two couples that married after leaving Mt. A that were members of our club.” Recently, Robitza was promoted to Godan (fifth-degree black belt), and earned his international judge’s license. Overall, karate provides a unique outlet to grow as an individual and beat the winter blues. The club is always welcoming to new members of all experience levels, and are looking to build their group. Whether you are a beginner or advanced, Robitza has a place for you, and in the process, “you also learn some really cool self defense tricks,” added Simmons.
What’s with the grey bins, Jennings?
Meal hall handles your food waste in these three steps: scraping, pulping and composting
ANNA HARDIE Contributor Ever wonder what the grey bins by the scraping station in Jennings Dining Hall are for? The items that belong in the grey bins are tea bags, banana peels, egg shells, mussel shells and beef or pork bones. What do NOT belong are the paper napkins and fruit stickers we often see misplaced there. Now, I know what you’re probably thinking: why do banana peels and tea bags belong in the grey bins? Shouldn’t they go into the compost with the rest of the food waste? Why should I care what belongs in grey food bins? To fully understand and answer these questions, one must understand the food waste system at Jennings. There are three steps to handling food waste at Jennings: scraping, pulping and composting. The first step is scraping, a.k.a. when you go to scrape food off your
plate. Once the food waste is in the bin, it is brought to a pulping machine. This brings me to the second step, pulping. The pulping machine turns the food in to rice-sized pieces. During this process, the five grey items (tea bags, banana peels, egg shells, mussel shells and bones) can get stuck in the cutter and break the pulping machine. Therefore we have the grey food bins in place so that the likelihood of that happening can be reduced. That’s why the grey bins are important and taking a moment sort your food waste properly is important. Meanwhile, the rest of the foods are allowed to go through the pulping machine and are ground into small pieces. Finally the pulped foods are transferred to the large composter machines, more formally known as Big Hannas (in-vessel composting units made in Sweden). The machines were named Dirt and Ernie by Mount Allison students. The composter turns the pulped food into compost
over a period of six weeks. When six weeks have passed, the compost, which looks like ground coffee, is driven over to the Mt. A farm to be used as soil. This is all great, but what happens to the foods in the grey bin if they can’t be pulped? They simply skip the
HERE TO HELP: A HANDY HAND MADE INFOGRAPHIC. ANNA HARDIE/SUBMITTED
pulping step and go straight to the composting machines (the third step of the food waste process). Now you know what the grey bins are for. Luckily, now there are posters around Jennings that remind us of what belongs in the grey bins so even if you forget, the posters will
be there to help you sort your food waste. Remember that when one person uses the grey bins correctly, the people around them will as well; it’s a matter of social psychology.
Published on Jan 25, 2018