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Ask Regular Gary

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This week’s Peak Humour took a turn for the Serious. With serious results!

Dear Gary,

I’ve had a mess of trouble with my garden lately. I was only able to get my cucumbers planted last week and just yesterday some kind of cat or raccoon broke in my yard and tore down all my trellises. There go my long beans for the season. Most recently, I caught these nasty black globs (slugs!) crawling their way towards what’s left of my vegetable patch. What am I supposed to do now?

 

Sincerely,

Abby Berman from North Burnaby

 

 

Dear Abby,

Slugs, eh? Well I don’t really do any gardening per se, but I guess you could always just pick them out of your garden.  With some rubber gloves and like a bucket, then you could pour them down a storm drain. I wouldn’t recommend cutting them up, they might be like worms and by cutting them up you could just be making more of them.

I remember seeing on TV that if you leave a Tupperware container with half a can of beer out, the slugs climb and drown themselves. I don’t know if it has to be the Tupperware brand, but you’re better safe than sorry.  Ooh, and salt. I definitely know that they don’t like salt, it causes them to dissolve. So maybe try sprinkling some of that on your plants. All in all, you’re probably better off Googling it.

 

Hope that helps!

Gary

News Beat: Serious Edition

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This week’s Peak Humour took a turn for the Serious. With serious results!

 

Burnaby Mountain Park introduces new drinking fountains.

In a crowded ribbon cutting ceremony last Saturday, the Burnaby Mountain Park Board inducted four new drinking fountains. The fountains have been under construction since mid-April, when they voted on what the park would spend its maintenance budget on.

The stainless steel water dispensers feature such innovations as an in-built refrigeration unit, a no-touch foot-operated button ,and a second dispensary nozzle ideal for refilling pet bowls and hand washing.

The newly installed fountains are stirring up a buzz amongst park visitors. Gurjeet Brar, a regular at the park, spoke with The Peak about new drinking fixtures. “These new fountains are great. I don’t know if the water is the same as the old ones, but it definitely tastes crisper. ”

 

Copy center to extend summer hours

Citing a marked increase in the demand for printing, copying and lamination, the SFU Copy Centre has announced that they will be extending their regular work hours for the remainder of the summer semester.

Copy attendant Rowena Dressler talked with The Peak about the necessity of the increased hours. “It seems like every week there’s some new event that needs new flyers, posters, and pamplets for printing and lamination. Not to mention the endless stream of students printing out notes for classes. It was just untenable to get all that work done in that amount of time. The new hours should fix that.“

The copy centre will be open from 10:00 A.M. to 4:30 P.M. extended from their normal 10:00 A.M. to 3:30P.M. hours. The copy centre will still be closed Fridays.

Petter Watch: Serious Edition

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This week Peak Humour took a turn for the Serious. With serious results!

President attends Question and Answer session for Engage SFU program.

Campus profiles

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By Monica Miller


Daniela Elza

Daniela Elza is a local poet with a prolific CV and writing accolades from magazines, anthologies, peer-reviewed journals, literary contests and prizes. Elza received her doctorate from SFU in the philosophy of education and her thesis was nominated for the 2011 distinguished dissertation award from the Canadian Association for Graduate Studies. She has also been awarded the Dean of Graduate Studies Convocation medal this June.

Elza’s poetry has appeared in well-known anthologies such as Rocksalt, Verse Map of Vancouver, 4poets, and the Enpipeline Anthology. She has more than 150 poems published in more than 100 different publications. Her own poetry collection, the weight of dew, was published in March.

She is also the Vancouver/Lower Mainland Regional Representative for Federation of B.C. Writers and Vancouver editor for the Pacific Poetry Project, a forthcoming anthology from Ooligan Press, based in the U.S.


Daphne Marlatt

On June 28, Daphne Marlatt received the George Woodcock Lifetime Achievement Award, presented annually for outstanding literary career in British Columbia. SFU professors Stephen Collis, Wayde Compton, and Jerry Zaslove were in attendance for the 19th annual presentation at the Vancouver Public Library, and also spoke in celebration of the centenary of George Woodcock’s birth. In addition to the $5,000 prize, Marlatt’s name will be added to the Writer’s Walk on the north plaza of Library Square downtown.

Marlatt was the SFU writer-in-residence when the Department of English revived the program in 2004 with help from professor and author Roy Miki. Much of Marlatt’s writing focuses on memory, immigration, social and cultural boundaries, and feminism. The hard-to-find Opening Doors in Vancouver’s East End: Strathcona, published in 1979 and edited by Daphne Marlatt and Carole Itter, was re-released last year along with nine other classic Vancouver titles as part of the city’s 125th anniversary.

Marlatt’s prolific career spans writing fiction, non-fiction and poetry, teaching, edititng literary magazines, and writer residencies across Canada. She has authored more than 20 books, was appointed to the Order of Canada in 2006, and received the 2009 Dorothy Livesay Poetry Prize for The Given.

 

How to tie a half-Windsor

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This week’s Peak Humour took a turn for the Serious. With serious results!

Mixin’ It Up

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By Ljudmila Petrovic

14 bartenders, 40 minutes, and $30. The goal: find the most creative ingredients in Chinatown. For some, working in the service industry is a side job, chosen only because tips are good. But for the bartenders participating in Made With Love — a cocktail-making competition at Chinatown’s Keefer Bar — it is a passion and an art.

The rules were simple. Bartenders were to bring their own bar supplies, and the Keefer Bar provided them with water, ice, simple syrups, bitters, club soda, and a choice of any of the sponsoring liquors: Campari, Canadian Club, Hendrick’s gin, Hornito’s tequila, Maker’s Mark, and Skyy vodka.  Everything else would have to be included in each bartender’s $30 budget.

After the rules had been explained to all the competitors, the bartenders were off, racing through Chinatown to find the most unique and delicious ingredients within the 40-minute time limit. Bikes were allowed — but the organizers gave their blessing to anybody who wanted to let the air out of their competitors’ tires. Within 20 minutes, the first competitor sprinted back into the bar, with the other 13 at his heels. They had all successfully made it back within the time limit. But their challenge had only just begun.

The diversity of ingredients was awe-inspiring: there were duck eggs, dried seahorse, and salted prunes, not to mention the variety of fruits and spices. The bartenders had seven minutes to prepare their drinks, not including set-up time, and competed in waves of three at a time. This was where the full potential of bartending was displayed. These men and women showed that it isn’t just about pouring drinks: making a cocktail can have elements of art, science, and competitive sport. The competitors shook,  mixed, stirred, and strained — the winning competitor even brought out a hotplate to make his own syrup. The emerging concoctions varied from completely original cocktails to innovative variations of classic drinks. Each bartender made two glasses of their drink for the four judges. The awarding of points was based on a standard Canadian Professional Bartender’s Association (CPBA) rubric sheet, but many of the items are subjective, and depend on the judges’ personal tastes. Participants were judged on presentation, creativity, and taste of their cocktail.

The competition was tough, with each competitor seemingly outdoing the last. The bartenders that had already competed watched as their rivals toiled to make the perfect original drink, nodding at bold moves, and flinching at errors and stumbles. Finally, the moment came to announce the winners. In third place was Rob Scope of Calabash Bistro, with his drink “Little Italy in Chinatown” — tequila infused with pandanus leaf, with Italian plum preserve, and fresh lime juice. In second came H. of Jules Bistro fame with his “White Lady Guanjin”. This drink has a Hendrick’s gin foundation — infused with Chinese black rose tea to keep it interesting — with lemon juice, duck egg white, and homemade triple sec (H. was overheard saying “Well, if I can’t use your triple sec, I’ll just have to make my own.”) The winner: Keenan Hood, the bar manager of hosting Keefer Bar, with “Unpredicted Season” — tequila, lemon juice, a syrup of salted plum and chrysanthemum (made on the earlier noted hotplate), and an egg white.

Made With Love at the Keefer Bar was a preliminary contest to decide which 12 bartenders would be competing at September’s main competition, one of many similar events hosted by the Canadian Professional Bartender’s Association. With the growing interest in the art of mixology, these events are getting more and more popular and common. Organizers say that these types of competitions are meant to bring cocktail culture to those that aren’t part of the industry, and aren’t normally exposed to it. The bartenders that placed in the top three at the preliminary competition, get first pick in their choice of liquor at the main event, which usually draws a crowd between 500 and 600 people. It’s not just Vancouver that’s building an appreciation for the art of mixology:  six cities across the country have similar competitions, including Montreal, Halifax, and Toronto.

All the competitors I spoke to raved about their jobs; the creativity and the passion that goes into making the perfect cocktail. Like any profession, some do it for money or security, but for some it’s a calling.

What I learned about cocktail making just by watching the competition:

1. Some recipes call for egg white. If you drop the yolk in by accident, it is not the same thing. Spoon it out. Why even bother with an egg white? It makes the drink deliciously foamy.

2. Garnish can make or break the drink (or the novelty of the drink, at the very least). Shea of Bitter Tasting Room and Clough Club, whose drink was garnished with a dried seahorse, set a prime example. I don’t know about you, but I would drink those until the novelty of a seahorse in my drink wore off. Which is probably never.

3. If certain syrups are an essential part of a drink and you don’t happen to have triple sec casually lying around the dorm — sorry, your sick bachelor pad — you can just as easily make it. You can try H.’s recipe: dried mandarin orange peel, vodka, sugar, Campari, and rum. Or you can stick to your can of PBR. Probably easier.

4. Mixing drinks is not as simple as one might think. It seems easy when the choices are vodka, Jager, an assortment of juices, and Red Bull, and your bar tool is a red plastic cup. But there is a world of possibilities, an arsenal of creativity, just waiting to be mixed, shaken, or stirred.

 

 

August 20th, 2012 update (Made With Love at the Roundhouse Community Center)

The winners of each group will be heading to Halifax in a month for the next round of competitions. Below are the ingredients used in the cocktails from the winners of both the judges’ choice and the public’s choice.

Judges’ Choice:

Keenan Hood (The Keefer Bar)- “Unpredicted Season”

-Hornitos Tequila (2 oz)

-lemon juice

-salted plum, chrysanthemum flowers, and anise syrup

-1 egg white

-rimmed with Hawaiian Blade sea salt, lime salt, and habanero syrup

 

Public’s Choice:

Shea Hogan (Clough Club and Bitter Tasting Room)- “Girvän Märk”

-Hendrick’s Gin (1.5 oz)

-jagermeister (1/3 oz)

-cucumber and mint shrub

-Bittered Sling juniper and orange bitters

-cocktail foam: egg white, grapefruit juice, Maker’s Mark bourbon, lemongrass simple syrup

-garnished with rosemary

University briefs

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By David Dyck

US researchers thwart drone on $1,000 budget

Researchers at the University of Texas at Austin successfully took down an unmanned aerial vehicle (UAV, also referred to as a drone) last week as part of a demonstration for the U.S. Department of Homeland Security. The government agency had set a challenge for researchers to develop a device for $1,000 or less that could successfully thwart the pre-defined commands of a drone airplane, which the team was able to do in about a year.

The researchers used a “spoofer” device whose signals override those of the UAV’s command computers — sending it hurtling toward the ground against its original programming instructions. The team’s success raised concerns amongst police and military officials who use the drones for surveillance of enemy parties, though it is suspected that a similar spoofing technique was used to down a drone airplane in Iran last year.

 

Ontario debates dramatic changes to post-secondary education

The government of Ontario released a discussion paper last week outlining possible reforms to the province’s post-secondary education, including the possibility of year-round schooling and increased support for online courses. The changes also propose making all first- and second-year university courses transferable to other post-secondary institutions in the province.

Proponents of the reforms say that post-secondary education must “keep up with the times” and become more flexible and relevant for students in today’s economy, wherein it is estimated almost 75 per cent of all jobs in Canada require college or university education.

 

Study links childhood spankings to likelihood of adult mental health problems

A study released last week by researchers at the University of Manitoba has connected the likelihood of an adult to develop mental health disorders to whether or not the person received corporal punishment, such as spankings, as a child. The researchers included pushing, slapping, spanking, grabbing, shoving, and hitting in its definition of corporal punishment but were careful to exclude factors which are typically classified as child abuse.

Due to the link between spanking and adult development of mental health issues, the Canadian Pediatric Society will consider changing its guidelines on punishment of children to exclude physical factors such as spanking, which it previously had not included.

Four B.C. summer wines that won’t break the bank

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By Kristina Charania
Photo by Mark Burnham

The Peak takes notes from a chat with a Steamworks wine manager 

Just to let you know: you don’t have to be an overzealous snob or shell out big bucks to drown in a quality bottle of wine. So stop sniffing your wine like a bloodhound, take your suit off, put that hundred dollar bill back in your grandmother’s savings, and listen up, you conceited asshole.

While quality and price aren’t always two peas in a pod with Lower Mainland productions, there are still many local wineries putting out thoughtful, good character wines. Because property taxes are high in the Okanagan, local wines tend to be more expensive than their imported European counterparts. “It’s tougher to buy cheap, good quality wine here. A $15 merlot from B.C. would be very hard to compare to a $15 wine from France or Italy [because] there would definitely be a quality difference,” says Brandon Folkes, the manager at Steamworks Wine Thief.

With over 220 British Columbian wineries, Lower Mainland residents can still pick and choose from great wines while supporting mom and pop businesses that thrive off of the local wine industry. Here are a few selections.

1. LE VIEUX PIN – VAILA (2011)

It’s no secret: light rose wine is all the rage in France. If you’re stuck in Vancouver sans-Europass with an ECON 103 syllabus and Candide in your hand and a bag of macaroons under your arm, a bottle of Vaila is the way to go. “For a B.C. wine, this wine is very comparable to Provence style rose,” says Folkes.

Vaila’s stunning pale salmon color is obtained through the traditional method of Saignee, or literally “bleeding” out pinot noir wine grapes. “It’s drier and has a toastier feel to it, so it’s not a heavy, sweet wine. Vaila has a lighter fruit taste and balanced acidity,” says Folkes. With scents of strawberry, rhubarb, and pink grapefruit, one cannot go wrong with a glass of this rose and a slice of tasty brie.

2. ACES WINERY – SEVEN DEUCES RED (2009)

According to the cover of the 2009 vintage of Seven Deuces Red, “if you don’t ever get caught bluffing, you almost certainly don’t bluff enough.” On the merits of its poker-themed bottle and intriguing catch phrase alone, this wine is already headed in the right direction.

Seven Deuces Red is a red blend of merlot, Shiraz, and cabernet – perfect for a backyard barbeque filled with gourmet burgers and juicy ribs. “It definitely has very good tannic structure with hints of darker fruit and some chocolate notes,” says Folkes.

Holger Clausen, the owner of Aces Winery, is both wine connoisseur and Texas Hold’em extraordinaire – the combination makes for expensive, great quality wines and every poker pun under the sun. His wines can get pricey – because you’re a broke student, it’s best to stick with the Red Deuces series.

Don’t worry. You’ll feel much better about your finances after one or three glasses.

3. TANTALUS VINEYARD – RIESLING (2011)

The hunt for a summer white wine is officially over. With vineyards that have been flourishing in Kelowna for over 40 years, Tantalus has proven time and time again that their Riesling takes the cake when it comes to stellar white wines. “Quality and character-wise, these are very high-quality B.C. wines. I would say these guys are the best Riesling producers in B.C.” says Folkes.

Because of Riesling’s natural acidity, it’s a great pair with pretty much anything: pork, steak, white fish, you name it. The 2011 Tantalus Riesling is tropical and fruity with aromas of lime and guava and hints of Granny Smith apples and pear as it hits the palate.

Putting aside the fact that “Tantalus” sounds like “tarantula,” this vineyard’s Riesling is nearly spot on. The residual sugar found in this Riesling may act as a turn-off or an attraction for those who enjoy sweeter wines.

4. CASSINI – RED CARPET PINOT (2011)

The wines from Cassini Cellars are nothing short of red carpet-worthy for both wine experts and occasional dabblers. Their wines have won nearly 80 awards over the past three years. Not even George Clooney can boast such a feat.

Released in June with only 1,049 cases being sold, the latest vintage of the Red Carpet Pinot has a classic, elegant appearance that contrasts the newer scent of cherry and vanilla, and a red fruit and toffee finish. “This is definitely a new-world style pinot with a lighter body,” says Folkes of the 2011 vintage. Compliment this wine with duck, salmon, or creamy appetizers, and you’re well on the way to hosting an informal summer dinner party.

Word on the Street: Serious Edition

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This week’s Peak Humour took a turn for the Serious. With serious results!

Q: The troubles brewing in Syria now threaten to spill over its borders. Prominently, last week a Turkish plane was shot down. Do you think this will be enough to get the international community involved in the revolution?

“It’s sad to say, but I doubt even this will get the attention of foreign nations that the Syrian revolutionaries desperately need. ”

Isam Abu

Political blogger

 

“Perhaps not from Syria’s neighbors for whom the toppling of an autocratic regime may seem a threat to their ruling powers. But I believe there is hope in the west.”

Julius Eugen

History professor

 

“Sorry, I don’t feel I keep up with international news enough to give an informed response.”

Daniel Sanderson

2nd year biology major

 

“The love affair between the North American media and the Arab Spring petered out a long time ago. I doubt this is enough to rekindle it.”

Alex Chopra

CanWest Correspondent

 

“Don’t you usually tell jokes here? I feel like there should be jokes here.”

Clancy Shepherd

Teaching assistant

Solders of the new frontier: the global hacker culture

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By Esther Tung
Photos by Mark Burnham

Along the alley just off of Hastings and Abbott, I find the doorbell hidden in one of the murals on the wall. The signboard overhead reads “VHS”, and the doorbell setsoff lights flashing above.  A moment later, somebody pokes their head out of the second-floor window, yells a greeting, and reels down a metal cable, dangling a key just within reach. “Come on upstairs!”

I let myself in and follow the murmuring coming from behind a door upstairs. On the other side, energy runs high and voices talk on top of one other — someone’s done a stellar job of soundproofing the room. About 20 men bustle around a long table in the centre of the room. Some are sorting through plastic containers and packing things into cardboard boxes, others are slouched over laptops or tinkering with machines. Shelves line the walls, full of labeled containers. Everyone seems to be talking at once.

This is Vancouver Hack Space (VHS), a bastion of DIY ethic in the city. In the mainstream, the term “hackers” has been reappropriated to define tech nerds who devote their energy to circumventing security systems. Between the walls of hacker culture, a hacker is a person who learns about a piece of software or hardware by modifying, deconstructing, and rebuilding it. Hackers improve the existing tech using only pre-existing elements within the system, and try to find innovative uses for it.

Hackerspaces have been around for decades, and can be found in cities worldwide. Hacker culture’s genesis was in 1946, with the creation of MIT’s model train club, the Tech Model Railroad Club. However, the founding of Berlin’s Chaos Computer Club (CCC) marked the reinvention of the hackerspace. In 1985, the CCC gained notoriety when they compromised a German bank’s system in order to make a statement about the bank’s security glitches: they transferred 134,000 DM — equivalent to approximately $63,000 CAD now — into their own account, only to return the money the next day. As the largest hacker organization globally, it boasts 1,500 members, and also hosts Europe’s largest hacker conference, the Chaos Communication Congress.

It was Joe Bowser who went to this conference and brought the idea of hackerspaces back onto North America shores. The first meeting was held at Emma’s Hackery (now called The Hackery), an electronics repair and ethical recycling outlet. An open call for members brought in 20 people, about half of whom are still active in the space. Other than years of experience, no one member has any hierarchal power over any other, says Luke Closs, one of the founding members of VHS. Much like the CCC and many other hackerspaces, VHS is a decentralized organization, member-owned and –operated, and has no official director. “We are a ‘do-ocracy’ — if someone says we need shelves here, it’s up to that person to get the shelves,” says Closs.

On Tuesdays, hackerspaces the world over open their doors to the public and invite them to drop in. The people at VHS are used to visitors, and everyone is eager to acquaint new faces with ongoing projects. Speaking to a hacker for the first time is like picking up another language. Veteran hacker Dan Royer is a lanky man in a brown shirt and glasses, and he takes me under his wing immediately. He shows me the two main tools that hackers use: the 3D printer and the CNC. Where the 3D printer creates parts of a whole — an additive process — the CNC printer solders shapes into the material, a subtractive process. I have to stop and ask for further explanation almost every other sentence, but he somehow answers them all without losing an inch of patience. He’s in the process of breaking down the basics of the Arduino —  a common computer chip used in hacker kits and simple robots — when a man in his 60s with an eyepatch accosts us. The two lock into a friendly debate over how to best use the chip, and it’s hard to keep up.

“It’s a little busier than usual today. Everyone’s cleaning up the debris after the Maker Faire,” Royer tells me, referring to the Vancouver Maker Faire. “Maker” is the more marketable word for hackers, “a softer term,” says Closs. The Maker Faire, which took place at the PNE Forum on June 23 and 24, inaugurated last year as a large-scale showcase combining traditional crafts and tech-oriented projects that attracted over 3,000 people. While hacker culture has been enjoying some mainstream success on the consumer end, membership has been expanding slowly at VHS.

Decentralized operations do have a reputation for growing at a slower pace, but in Closs’s opinion, it’s more a feature than a bug. While it means less money in the coffers — VHS is entirely funded by members — Closs says that it allows new members to be more fully assimilated into the organization and preserves the original spirit of the space. While it seems somewhat contradictory to the progressive nature of such a collective, Closs’s opinion is prudent rather than insular.

Most of the hackers in the room seem to be 30 and older (with the exception of two SFU students in the SIAT program) and all of them are men. There are few female members, Royer says, and they usually stick to traditionally feminine crafts. But those skills aren’t valued any less here. He points up to a white ball of knitted yarn hanging from the ceiling, vaguely shaped like a lotus flower. That was the winning entry from last month’s egg drop social.

Closs does hope that hackerspaces will branch out into the suburbs, where space is at less of a premium. VHS’s 1,000 square feet serves over 80 members, so it’s getting a little packed in there, and they’re looking into moving into a bigger space to accommodate its growing membership. “We have a laser printer downstairs that doesn’t fit up here,” says Royer.

Despite the need for more room, members of the VHS collective, which operates on a consensus-based model, are against grant applications. “When you accept grants or external funding, you have to sell yourself in order to continue getting that money,” says Closs, who doesn’t see it as a sustainable solution for the organization. Resourcefulness has always been part of the hacker zeitgeist, and the need to be fiscally conservative makes for a fertile breeding ground of creativity that pushes members to work with what they do have.

Granted, not all projects are utilitarian. At the far end of the room, a homemade breathalyzer is mounted to the wall between the kitchen and the bathroom — “accurate up to four beers,” says Steven Smethurst, the man behind the contraption. Hackerspaces are not only for the pursuit of commercializing your craft. A healthy curiosity, transparency, and a good attitude are the sigils of the hackerspace. It is a beloved ‘third place’ by its inhabitants, an escape from work and home, and a space that combines knowledge with imagination. It humanizes the technologies that are often otherwise berated for being alienating and isolating. Perhaps next Tuesday, you’ll find yourself at the steps of Vancouver Hack Space and find that the key to your next door is reeling down from above.