THE VARSITY The University of Toronto’s Student Newspaper Since 1880
October 29, 2018
Vol. CXXXIX, No. 8
Provincial government to repeal Bill 148, targeting minimum wage, workplace legislation
U of T under fire for membership in anti-Bill 148 lobby group Ann Marie Elpa Associate News Editor
Labour group protests repeal of workplace legislation at Queen’s Park. SHANNA HUNTER/THE VARSITY
Architecture graduate students report subpar working conditions in One Spadina Students cite lack of privacy, noise concerns, limited workspaces
Indigenous Education Week
Premier Doug Ford’s government introduced legislation on October 23 to repeal parts of Bill 148 — the law that raised Ontario’s minimum wage from $11.25 to $14 an hour and strengthened workplace laws related to paid sick leave, equal pay for equal work, and other workers’ rights. The University of Toronto has come under fire from local labour unions for its membership in the Ontario Chamber of Commerce (OCC), an independent, non-partisan business lobby group that has been a vocal supporter of repealing the bill. As a corporate member, U of T does not have voting rights but it can still influence
5
Comment 8
Food options, Highland Hall café, food quality issues at UTSC
Editorial
9
Jayra Almanzor UTSC Bureau Chief
Business
Adam A. Lam Varsity Staff
Architecture critic Alex Bozikovic of The Globe and Mail once called One Spadina, the central hub for the John H. Daniels Faculty of Architecture, Landscape, and Design, “one of the best Canadian buildings of the past decade.” But since the faculty celebrated its formal opening in November 2017, graduate students have been voicing complaints about the building’s design. Specifically, the graduate studio space in One Spadina has come under fire for its limited desk space and bad acoustics.
“A library is for writing essays, and papers, and researching — it’s not really meant for building models”
Nasir al-Hattam, UTSC’s hotdog hero
6
Arts & Culture More than just “Monster Mash”: a supremely spooky Halloween playlist
Architecture, page 4
14
Science Confronting arachnophobia at the ROM’s Fear & Fascination exhibit
15
Sports Spending the season with the men’s lacrosse team There is limited desk space and privacy in the studio. ADAM A. LAM/THE VARSITY
Bill 148, page 3
“I really wish there were healthier options”: a look at UTSC’s food scene
News
The future of truth and reconciliation on campus
the policy agenda. Bill 148, titled the “Fairer Workplaces, Better Jobs Act 2017,” was introduced by the previous Liberal government in November 2017. The bill was set to increase the minimum wage to $15 an hour in January 2019, but Ford’s government has capped minimum wage at the current $14 an hour. The OCC has taken a strong stance against the bill. The group cites claims of unintended price inflation on goods and services, as well as cutbacks on staffing and benefits by small businesses, among its grievances. “In the months following its introduction, the Fair Jobs, Better Workplaces Act has had
18
Daria Khalimdarova, a second-year international student from Russia, heats up her food in one of the microwaves at UTSC. This time, it was chicken and rice. “I am an international student who lives alone in Canada,” said Khalimdarova. “I spend a lot of time at school… so it was challenging for me to start cooking.” However, she said that limited food options, low food quality, and the food vendors’ early closing hours drove her to cancel her meal plan at UTSC and begin cooking for herself. Most food vendors at Market Place close at 7:00 pm from Monday to Thursday. On Fridays, most close at 4:00 pm. All food vendors at the Market Place are closed on weekends. According to Food Partnerships’ Assistant Director Frank Peruzzi, they are in the process of developing a new five-year plan to improve the food at UTSC. “A bubble tea concept is now open at Rex’s Den and a new café called ‘Gathering Grounds’ will soon open in Highland Hall,” Peruzzi told The Varsity. “When the new residence opens in the future, it will include a new dining hall with several new concepts and extended
hours throughout the week and weekend.” He said that when choosing new restaurant concepts, his management team discusses ideas and solicits students’ feedback via student surveys. The surveys are held every two years. “There are a lot of international students coming from different backgrounds including myself who are struggling to adapt to local food,” said Khalimdarova. “I would love to see some changes towards making different meal options available across the UTSC campus.” Luke Zhang, a secondyear Computer Science student, also complained about the food quality at UTSC. “The healthy options are overpriced in my opinion,” said Zhang. He cited fruit at Market Place as an example. “I really wish there were healthier options, but there aren’t so I usually settle for a burrito bowl at the local kitchen or a pizza at Pizza Pizza.” There have also been numerous food quality incidents at UTSC. One of them took place in March, when a student found a winged insect in her food from Asian Gourmet, a restaurant in UTSC’s Student Centre. Then in August, a “caterpillar-like bug” was found in a first year’s food during the Scarborough Campus Students’ Union’s (SCSU)
MICHELLE KIM /THE VARSITY
frosh week. The most recent bug incident took place on October 15, when another insect was found in Asian Gourmet food. All restaurants in the Student Centre are separately leased with the SCSU as the landlord. After the August incident, the SCSU said executives “would be attending Food Handling courses” in preparation for future events. The SCSU also told The Varsity that it was “disappointed in the recent incident at Asian Gourmet and is currently investigating the matter.” Zhang thinks that the food quality of the food chain vendors at the Student Centre are poor “compared to the same chain restaurants in other places.” “Toronto Health Department [assesses] the food safety risk of each vendor and schedule[s] inspections accordingly,” said Peruzzi. “A fresh fruit vendor will likely be inspected fewer times than a burger shop.” Peruzzi said that each food vendor separately selects its own supplier. He said that he is unaware about whether SCSU executives are trained in restaurant management. The SCSU has not responded to The Varsity's requests for comment.