Home Blog Page 1373

Listless: How we’re getting our bodies beach ready

By
EIC
-
0

By The Peak Editorial Board

 

As the days get longer and hotter, more and more people are heading to cool off at the beach. Sun, sand and surf; the beach has got it all! But not just anyone can saunter down to the seaside. As television and movies have told us, the beach is reserved only for the young and attractive and you’re more . . . uh . . . you sure do have a great personality! But don’t despair, because here are some tips on how you can get your bod beach ready this summer!

 

  • Limit Bugles® intake to only to original and nacho cheese flavours.
  • Switch to an all-intestinal parasite crash diet. 
  • Develop eating disorder. 
  • Draw on abs. 
  • Do a sit-up.
  • Airbrush over our more profane tattoos. 
  • Body hair sculpting.  Trimming the downtown unibrow.
  • Pre-dread lock our hair, to avoid overpaying at the beach. 
  • Swap out all lightbulbs in house for high effiency tanning bulbs. 
  • Watch The Beach, the 2000 adventure drama, starring Leonardo diCaprio and directed by Danny Boyle
  • Finally finish picking the sand out from the last time we went to the beach. 
  • Break own legs (So you have an excuse not to go to the beach.)

In vitro meat isn’t much of a stretch

By
EIC
-
0

By Sasha Moedt

Abbotsford (CUP) — A “Frankenburger” may soon replace the Whoppers and Happy Meals we’ve grown accustomed to. Earlier this year, an attempt to create an in vitro burger in a scientific lab was unveiled. Mark Post of Maastricht University in the Netherlands made his test-tube patty out of cattle stem cells. He has announced that the world’s first test-tube burger will be served up this October.

Some consumers express disgust when they hear how the meat was made: strips of beef muscle tissue were flexed and relaxed by electrical stimulus until they grew into a meat strip big enough to eat.

Something pulsating in a lab? It’s like The Matrix for hamburgers.

But I, for one, liked The Matrix. Who cares if you’re in a tub of goo and wires and not actually living? It worked fine. And the same goes with test-tube burgers. I don’t have too much of an issue with eating them.

There is so much preservative and funny stuff added to an animal’s diet before slaughter, and then again to the meat after slaughter. I don’t see how test-tube meat is much different. Both types of meat are modified (genetically or otherwise) to taste like genuine meat. Let’s not kid ourselves: fast-food meat isn’t any safer to eat than these test-tube burgers coming from the Netherlands.

In 2008, People for the Ethical Treatment of Animals (PETA) launched an initiative for scientists to make in vitro meat and bring it to market. Mark Post has a burger worth nearly $350,000, but according to The Telegraph, it’s unlikely that his burger will qualify for PETA’s million-dollar prize. For one thing, PETA specified that it was looking for chicken grown in a lab, not beef. The advocacy group also set June 30, 2012, as a deadline, and stated that by that time the meat must be sold to the public at a competitive price in no less than 10 states.

Even though he’s unlikely to win the prize, Post has still gained major props from PETA for his Frankenburger. And it’s no wonder — in vitro meat eliminates so many reasons to feel guilty about this “addiction” (which is a perfect term for it). There will be no more cruelty; yes, the stem cells will be harvested from live animals, but no animals will be slaughtered and far smaller herds will be needed, eliminating cramped feed-lots. The damages to the environment inflicted by us, the forests clear-cut to make space for cattle grazing, and the resources wasted will also be eliminated.

I eat meat. I don’t know how the chicken, cow, or pig was raised or what it was fed or how it was killed. What difference does it make if it’s grown like bacteria in a lab? It really is like The Matrix, except in this analogy, we’re the robots and the animals are the humans. We all know we can’t continue to live in the carnivorous way we’ve grown accustomed to. We have to make some adjustments.

Bike-loving coffee house opens downtown

By
EIC
-
0

By Kristina Charania
Photos by Jenny Waters

With bike parking indoors, Musette Caffe is Vancouver’s first bike-friendly cafe

In life, there are those who can text on their iPhones with one hand, sip a coffee with the other, ride their decked-out bike, and look like total bosses, all at the same time. But whether you’re a practiced cycling acrobat, an amateur mountain biker, a mom of two, or a sleepy kinesiology student, Musette Caffe is a cyclist-oriented coffee stop open to everyone.

“As a cyclist, you always start off with a coffee in the morning,” says Thomas Eleizegui, the owner of Musette Caffe. “I thought Vancouver could use [a bike friendly cafe], being a cycling city as it is.”

Located down a West End alley, you’ve got to turn off Google Maps and use your good old fashioned sense of direction to find this bike-friendly Vancouver gem. Although the  lunch menu is simple, the gluten-free snacks like the made-in-house salted chocolate walnut bars and brews featuring 49th Parallel beans will rock your helmet off and prove that quality is truly better than quantity.

Putting food and drink aside, Musette Caffe is a far cry from your regular cafe. Imagine the picturesque, cozy hangout that you’d find as a substitute for Central Perk if Joey and Phoebe from Friends were pro cyclists. The coffee stop’s mom-and-pop shop aura is brought to life by displays of cycling memorabilia that pay homage to European bike culture.

Eleizegui has collected the cafe’s decor for over a period of six years – a warm turquoise Bianchi bike fastened onto a side wall compliments a collection of hung jerseys and trinkets ranging from cycling Lego sets to a cluster of Russian dolls from the U.S. Postal Cycling Team.

The most intriguing part of the cafe is the back wall, which features a picture collage of Eleizegui’s favourite professional cyclists and a few photos of Didi Senft, a man who dresses up as an angry red devil for every major Giro and Tour de France.

“Eventually, I want to fill the wall up with pictures of the guys that regularly come in here,” says Eleizegui.

Unlike the majority of staff at popular coffee house chains, each Musette Caffe employee goes the extra mile to cater to individual customers and build lasting relationships with every customer, whether they have any cycling knowledge or not. “It’s not just about the coffee and the commute. It’s about our atmosphere and having everyone together to watch a race, or hearing stories about someone’s ride,” says Eleizegui.

Most importantly, the cafe does its share to engage the community it serves by taking fair advantage of the nearby Hornby Street bike route. Musette collaborates with Lululemon to host Monday morning and Thursday evening bike rides, open to cyclists of all experience levels. “Anybody’s welcome to come, and one person will stay back so no one gets dropped. It’s an easy ride to start off the week,” says Eleizegui.

As the cafe establishes its niche and gains a following, Eleizegui aspires to take another step forward to give back to Vancouver’s cycling society by bridging the arising gap between younger cyclists and older professionals that are ready to retire.

“Next year, I want to start putting money back into a junior cycling team. A lot of people are getting into it, now, but we’re still missing a big gap with the kids.”

Eleizegui also mentions donating to a cycling charity that sends bikes to Africa to improve local transportation. Efforts like these are difficult to realize in the first few months of a small business, but with the cafe’s success since it opened in March, those dreams are close at hand.

Italian spot makes for take-home pleasure

By
EIC
-
0

By Jenny Wong

Vicino Pastaria’s impressive deli selection outshines its eat-in menu

Owners Bill and Allison McCaig of the newly opened Vicino Pastaria bring the same neighbourly atmosphere to Vancouver locals familiar with Vicino’s next-door sibling restaurant, Nicli Antica Pizzeria. Expect a comfortable dining experience, reasonably-priced food with generous proportions, and friendly service.

Upon entering Vicino, a framed menu sits on the wall to your right, and framed pictures to your left, giving off the warm feeling of home. The dining environment is classic, with a modern touch: black chairs and clean lines. Because there are only a few tables for guests to dine in, it is not as suitable for larger groups.

Desserts are all under $7 while entrees and appetizers range from $10 to $15. I had the gnocchi ($15) and the cannoli dessert ($5) packaged in take-out containers. By the time I started the gnocchi, it was still warm. I’ve had gnocchi before, but this time the doughy texture was immediately noticeable; not dry, but a bit on the bland side. The cannoli, a Silician cross between a cream puff and a spring roll, was a fried dough with a light and airy cream filling. The structure of it was fragile; it caved in after a few bites and suddenly got messy.

Vicino also carries a range of packaged pastas and specialty cheeses to take home, including raw milk cheese. The eat-in offerings were limited, with only four dishes of pasta to choose from, though this spot tops my list for small groups and fresh, authentic Italian flavours.

Stop by Nu Greek for downtown study lunches

By
EIC
-
0

By Ljudmila Petrovic
Photos by Jenny Waters

Student discounts and a spot near Harbour Centre only improve food experience

Just on the border of Gastown and a stone’s throw away from Harbour Centre, Nu is the most recent addition to Vancouver’s Greek food scene. The interior is hip, but relaxed, and the atmosphere is very low-key, with only one employee working and any for-here food served on cheap stackable camping plates.

We got the chickpea and mint salad, which was served in a biodegradable paper cup. It was refreshing, but a little heavy on the olive oil, a flavour, which rarely manages to be overpowering. It was only $3 for a decent serving, the standard price for their salads. Other options are the Greek salad, the Caesar salad with octopus, and an orzo and walnut pesto.

The eggplant dip was tangy, with a strong balsamic taste, and came with hot sundried tomato pita bread, which really adds something. Of course, there are the standard tzatziki and hummus dips also available, all of which are as affordable as the salads.

For mains, they have a selection of souvlaki and wraps. Living in a West Coast city like Vancouver, one grows to have certain expectations of their salmon dishes, and the salmon souvlaki was nothing spectacular. Granted, Nu serves Greek cuisine, of which Pacific salmon is obviously not traditional, so slack can be cut here.

On the other hand, the octopus souvlaki was excellent. It’s common to complain of octopus as gummy to chew and bland. Nu’s octopus souvlaki was neither: it was perfectly chewy and had a subtle but pleasing taste. I highly recommend this one if you want to stray from the regular meats such as chicken or pork.

Their chicken souvlaki is quite good: just peppery enough, and perfectly tender. All the souvlakis come in a pita, with lettuce and tomatoes. Be warned: they are very heavy on the tzatziki  sauce. It doesn’t detract from the experience, but I would have preferred a little less. The souvlaki was all $7, with a student price of $5 — and filling enough to be totally worth it.

The wraps, neither of which we tried, also seemed good: there was a $7 prosciutto, feta and eggplant puree wrap, and a $6 wrap with Mediterranean vegetables, olives, and hummus. They also serve breakfast, and dessert (yes, of course they have baklava!).

Nu is a nice place to go for an affordable, quality lunch. It’s fast and low-key, in a nice location, and has window seats for people-watching. You will definitely leave with both a satisfied stomach and a happy wallet.

Boxing event a knockout

By
EIC
-
0

By Graham Cook
Photos by Graham Cook 

Money raised at Woodwards for Downtown Eastside boxing gym

Punches were thrown for a good cause Wednesday night in the Fei and Milton Wong Experimental Theatre at SFU’s Goldcorp Centre for the Arts.  The event, Restaurant Rumble 2012, was put on by newly formed group Aprons for Gloves, and benefited the creation of a boxing gym in East Vancouver which will exist, in part, to keep at-risk youth off the street and in organized sport.

The competition saw service sector employees from all over the lower mainland spend the past three months in training and trying out for the chance to fight in front of the sold out theatre.  To compete, each person had to fill a quota of $2,000 in donations.  Finally, 28 competitors were chosen, and literally traded their aprons for gloves on fight night.

The event featured 14 fights, the first eight of which were undercard fights consisting of three one-minute rounds with fighters wearing protective headgear and winners being presented with medallions.  The next two bouts were in the same format, except with rounds last twice as long and were recognized as sanctioned amateur fights.  Finally, there were four main event fights for the Aprons for Gloves championship “of the world” in different weight classes.  Due Combsport, British Columbia Combative Sports Association, rules, these fighters were allowed to take place without protective headgear and had a “professional” feel.

These co-featured events had fighters doing full-length ring walks accompanied with music, an entourage, and various theatrics.  One fighter went as far as having one of his backers dress up as infamous boxing promoter Don King, complete with crazy hair and gold chain.  Though each bout brought huge responses from the capacity crowd, these main events were fan favourites.

In the first title fight, “Sugar” Shay Washburn took on Kaitlin Daur in a women’s junior lightweight bout, with Washburn taking the victory by way of unanimous decision.  This was followed by a super featherweight bout between Chris Cho and Romano Castillo, which ended with the judges awarding Cho a victory. Cho proceeded to announce that he was dedicating the fight to his friend, Nick Hamilton, who had died in a car accident two years earlier.  Chen-Wei Lee then fought Kristofer Betts at middleweight, and though the decision was originally read as Betts being the winner, the error was corrected with Lee taking home the belt.  In the final fight of the evening Simon Kaulback took on Chris Dzaka at light heavyweight.  With the crowd cheering to near-deafening levels, fan favourite Kaulback knocked out Dzaka in the third round.  Though there was brutality in the ring, all fights ended with a sportsmanlike handshake, usually accompanied by an exhausted hug.

After the event had ended, coach Jordan Bowers commented to The Peak that it was “one of the best boxing events [he] had ever seen, even for pro fights . . . one of the sleekest productions.”  Fighter Steve Da Cruz, between being congratulated for his effort despite his loss, described the experience as a positive experience and added that he would continue on boxing.  Conversely, just minutes after their fight against each other, fighters Dennis Brock and Matt Lautsch took a moment to announce their retirement from competition to The Peak.  They were in good spirits with each other despite a few instances where they hit each other after the bell, which was cleared up as Brock explained that neither of them  “had heard a bell all fight, start or end” due to the adrenaline and volume of the crowd.

A referee and judge for the evening Dale Walters, who took home a bronze medal for Canada at the 1984 Olympics and is most known professionally for his 1986 bought against Tony Pep, stated, “I thought it was awesome, the fights were great. . . . Some of the fighters didn’t have a lot of experience and you could see that but they were still great fights.”  He went on to say that, “it was great to see a little bit of a boxing comeback.”

Though Dave Schuck, the head trainer for the new gym, could not be reached for comment, he seemed to be in good spirits throughout the event.  During training, he reinforced the importance of organized sports in a young person’s life.  He added that he was much more concerned about what kind of people his young charges would become rather than what kind of fighters they would be.  If a youth is unable to pay for the low fees that the non-profit charges, he runs a chores program where they can work off the debt in order to demonstrate that something can not be gained for nothing.

The event was deemed so successful by the City of Vancouver, that Mayor Gregor Robertson proclaimed July 25 as the official Aprons for Gloves Day.

Renovations on Burnaby campus

By
EIC
-
0

By Graham Cook

Changes are currently being made to the Residence Dining Hall, the theatre, and the MBC atrium, to be ready by fall

Construction is underway at SFU’s Burnaby Campus as summer renovations are made to implement a variety of changes for the fall. The residence dining system on Burnaby Mountain will receive a complete overhaul, as well as renovations on the theatre adjacent to Convocation Mall. The SFSS is also doing renovations, with plans to re-do the Maggie Benston Centre (MBC) Atrium.
Mark McLaughlin, the executive director of Ancillary Services, spoke to The Peak about the upcoming changes to the dining system at the university, stating that they are “revitalizing the whole food program at the university, and the first steps are taking place this summer, and it is a two- or three-year process.” He added that, “for September there are going to be some pretty significant changes, especially in the Dining Hall and Mackenzie Cafe.”

The demolition of the Residence Dining Hall has already begun, with renovations tailored to match the new meal plan that is being introduced.

“We have had some complaints about that system; people run out of money half way through the term . . . there were different issues about value for the money,” said McLaughlin of the old format.

This new meal plan will instead include what is being called “any-time dining.” When the new plan is implemented, the dining hall will begin operating 24 hours a day. McLaughlin added that is a first in Canada, because, “in the past, if you showed up after seven o’clock, things were put away, things were kind of stale . . . a lot of the athletes get up early in the morning so they could not even eat at the dining hall.”

In addition, “any time dining” will do away with the declining balance nature of the meal plan. Instead, students will be able to choose either a five- or seven-day plan, which will most likely be priced at $1,350 and $1,650 respectively. McLaughlin added that while the Dining Hall will be ready in time for the Fall Semester, Mackenzie Cafe will be closed for six weeks for the renovations to be completed, though the Subway will remain open.

The theatre in Convocation Mall is also being upgraded. Work has been ongoing on the area for the past several months, and is scheduled to finish in the fall. McLaughlin stated that it will not be exclusively for the performing arts, but will accommodate a range of activities such as conferences and speaker tours.

Further renovations include $650,000 student society changes to the MBC Atrium. In an e-mail to The Peak, university relations officer Jeff McCann stated that they plan to improve the seating area.

“The seating area will feature nine microwaves, new flooring and lighting, electrical outlets, new booth seating and bar seating to increase total capacity . . . to make the space much more inviting to stay and chill as well as eat during peak hours,” said McCann. Three new food locations will be added, and The Ladle will be moved closer to the kitchen. Though this was planned to be done by the fall, McCann said that only the Ladle and new restaurant Opa! will be ready on schedule. The rest of the vendors will tentatively be open by Spring 2013 since they “were unable to secure tenants as quickly as originally anticipated . . . the spaces will be ready, the venors are the missing piece.”

As of August 1, the fees for using debit cards at the food venues will be eliminated. In addition, students will be able to use credit cards.

Clan athletes head to London

By
EIC
-
0

By David Dyck
Photo by Jasper Chan

The Peak gets the scoop on who will represent SFU in the upcoming Summer 2012 games

Four competitors and two coaches from SFU’s Clan will represent Canada at this summer’s Olympic games in London. The Nigerian wrestling squad will also have some SFU influence, as their head coach is a former Clan wrestler.

“Her goal is just to go there and be able to compete against the best in the world, be as prepared as we possibly can going into the race, and hope that she can at least make the semi-final,” said Brit Townsend, SFU’s track and field head coach, of Jessica Smith. Smith, a North Vancouverite, recently finished her Clan career. “She has the fourth fastest time ever by a Canadian in the 800 meters, so she’s already accomplished a lot this year,” said Townsend.

Townsend left for London last week “to be able to be with [Smith] throughout the training camp and be able to hopefully guide her a little bit, keep her relaxed, keep her confident, and just focused on why she’s there.”

Arjan Bhullar and Carol Hunynh, competing for Canada in wrestling, and Teresa Gabriele, on the Canadian women’s basketball team, will also be joining Smith this year.

Gabriele, who hails from Mission, has experience in the Olympic games. She competed in the 2000 Sydney Games; a Canadian basketball team has not been back at the Olympics since.

“I think you’re taught that at a young age just to focus and to do the little things,” she told The Toronto Star. “It starts when you’re in high school and you’re worrying about your studies and you’re worried about training and not going out and partying, getting your sleep, getting your nutrition,” she said.

“In university, too, you have to be disciplined to be a good student, to be a good athlete, to be a student-athlete.”

“It’s another day, another match,” Bhullar told The Peak before he left for London. “I’m trying to treat it as another tournament.” He was confident, claiming that his chances were as good as anyone’s of coming home with a medal, but “if you ask anyone else, I’m an underdog.”

Townsend, a former Olympian herself, shared what it’s like for some of the athletes as they approach the final countdown to their competitions.

“I think initially it’s pretty overwhelming for them. Everything becomes focused on that one goal in the summer of being an Olympian and competing at whatever event they’re going to be in. I think that part is tough. It’s a tough adjustment from just rolling from competition to competition and trying to improve on their performance from before; now they’re competing on a world stage with all of Canada watching.”

Liam Donnelly, SFU’s swimming and diving head coach, discussed the physical challenge for swimmers who compete in such a large-scale event.

“Typically the most training that you do, in terms of volume of training, and intensity, and really pushing and punishing your body, is done well outside of the actual games,” three or four months prior, said Donnelley. “They won’t really be working intensively hard in high volumes, but they will be doing some very specific race preparation.”

Clan wrestling coach Dave McKay and former Clan women’s basketball coach Allison McNeill will join the athletes in London to represent Canada.

Former Clan wrestler, SFU alumni, and Canadian gold medal winner Daniel Igali will be at the Olympics, this time as the head coach for the Nigerian wrestling squad. Ingali will be inducted to the International Hall of Fame next month.

Ciseaux: the reinvention of Katie Schaan

By
EIC
-
0

By Esther Tung
Photos by Julian Giordano

Singer-songwriter Katie Schaan is back with piano-pop, powerful vocals, and a staunch refusal to be told who to be

For Katie Schaan, trying to fit into the box that others outlined for her backfired on her first recorded album. Performing under her real name, she found that people tended to expect a folksy, acoustic singer-songwriter, and she tried to adhere to that. “I wasn’t proud of my first record, and I wasn’t excited to release it as Katie Schaan,” she says.

But earlier this year, Schaan cemented her reinvention into Ciseaux with the release of a self-titled EP and a western Canada tour opening for Dominique Fricot, which ended in a sold-out show at St. James Hall in Vancouver. While she had performed alone or with Fricot on tour, her backing band was present at the homecoming show, including trumpeter Olivier Clements, who is part of Aidan Knight’s backing band The Friendly Friends, and drummer Nigel Barry, whom Schaan met through church.

The album’s single, “The Game”, is about her experience with constructing her image as an artist. “Especially as a female artist, the industry wants to pigeonhole you, and I don’t fit in that pigeonhole.”

Ciseaux is a six-track adventure through musical styles, none of which are particularly folksy. From the soulful trumpets of “Your Hand” to the electro-tinged “The Ocean”, the only thing each track has in common is an underlying element of pop, and Schaan’s crystalline, soaring vocals. Even the quietest notes ring out clear and powerful on the songs, and it’s no surprise to find out that she’s a classically trained vocalist and cellist, and grew up around siblings who played instruments as well. “I loved music as a kid and never felt like it was forced on me. I assumed that it was what all kids did.”

“My dad looked at it like it would help to develop the right side of the brain. I don’t think he quite expected things to come this far though,” says Schaan, who majored in music first at McGill, then UVic.

And while singing is her main passion, Schaan knows there isn’t room for one-trick ponies in the music industry. She has picked up several other instruments over the years “out of necessity, because you can’t just be a singer anymore.”

The EP was produced by fellow islander and musician Aidan Knight and written in-studio over a total of two weeks, which isn’t Schaan’s usual style. “We went in with rough ideas of what to start from, and let everything else happen organically in the studio, which is terrifying when you’re paying for studio time,” she says.

“I was so in the thick of it [at the time] that I didn’t think about how ridiculous it was.”

With some time left before Schaan has to leave, we walk into a record store on Commercial Drive, and she points out records that she grew up with, singling out Al Green and other Motown artists. “That’s what my dad mainly listened to when I was a kid,” she says.

None of the other stores catch her eye as we stroll down the Drive, and there’s a sense that she’s a bit overwhelmed. Having grown up in quiet Victoria, the city is always a bit much, she says, but she mentions wanting to move here soon to focus on supporting Ciseaux.

Having sustained a stubborn shoulder injury from repetitive use as a hairdresser, Schaan was forced to divert her energies elsewhere, but she’s optimistic, and sees it as an opportunity to focus on her music. And if there’s anything to be said for the careers of other dark-haired, exuberant songstresses from Vancouver — Adaline and Brandi Sidoryk come to mind — breaking out of the mold might just pay off in time.

SFU conditionally approved for NCAA as first non-American school

By
EIC
-
0

By David Dyck
Photos by Mark Burnham

Pending approval from the NCAA executive council this August, SFU will now be able to compete in national championships

The National Collegiate Athletic Association (NCAA) has conditionally approved SFU for membership. This will make SFU the first Canadian school to be accepted in the 100-year-old organization.

While SFU has been a member for the past three years, the decision was made recently to grant an exception to SFU’s lack of U.S. accreditation in order to compete in the post-season. This gives SFU the chance to win an NCAA national — now international —  championship.

“It’s the culmination of a total campus commitment from President Petter to Tim Rahilly to everyone you can think of, to become the first international school to join the NCAA,” SFU’s athletic director, Milt Richards, told The Peak. “It’s a tribute to Simon Fraser; if we weren’t such a great university academically, this wouldn’t happen.

“To make a long story short, the president’s council [the policy makers for Division Two] had a meeting,” Richards explained. “They discussed it and basically said, ‘Here’s what we’re going to do for Simon Fraser: as long as you’re a candidate for accreditation,’ which we are, ‘as long as you’re accredited by your country’s accreditation, we’ll waive the bylaw that says you have to be accredited by a U.S. accreditation.’ ”

While Canada has no accreditation agencies similar to those in the U.S., SFU’s membership in the Association of Colleges and Universities of Canada (AUCC) has served as an acceptable replacement. The AUCC is a lobby group that represents over 90 universities nationally.

Meanwhile, SFU is currently still in the process of gaining U.S. accreditation with the Northwest Commission on Colleges and Universities (NWCCU). It is projected that SFU will not earn full accreditation until 2017.

NCAA’s decision still hinges on an August 1 meeting of the executive council, made up of presidents and athletic directors. “Because it’s a change to the bylaws, they have to vote to say this is okay,” said Richards. “I don’t want to be overconfident, but it would be a major upset if they said no.”

Richards made it clear that despite being in the NCAA, SFU teams will still compete against their Canadian rivals.

“We would not have enough games and contests and matches if we only played U.S. schools, and we are a Canadian institution, and we’re proud of being in Canada,” said Richards.

Richards explained that the process for joining NCAA’s Division Two — the only division that has voted to allow international institutions to join — takes three years. In the first two years, the candidate institution is ineligible for championships.

He stated that last year’s men’s soccer, women’s basketball, track and field athletes, swimming, and wrestling all would have had good chances to be in the NCAA nationals, but were ineligible. “Softball would have made it the way they finished the season,” said Richards.

“When you have a really competitive program and you tell a student athlete that they can’t compete in championships? You hate to talk about negative recruiting, but you know other people talked about that; well that’s now been removed. That’s a big deal.”

“I’m ecstatic for the whole department, we definitely have some very strong teams,” said volleyball head coach Lisa Sulatycki. “You look at the men’s soccer team last year, who didn’t get their chance, and now they’re going to have their chance to do that.”

1...1,3721,3731,374...1,435Page 1,373 of 1,435

Simon Fraser University’s independent student newspaper since 1965.

For advertising inquiries: [email protected]
For promotional inquiries: [email protected]

© The Peak Publications Society

Simon Fraser University’s independent student newspaper since 1965.

For advertising inquiries: [email protected]
For promotional inquiries: [email protected]

© The Peak Publications Society