By Taylor Beaumont at Best Real
In vitro meat isn’t much of a stretch
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 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 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 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.
Renovations on Burnaby campus
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.
Ciseaux: the reinvention of Katie Schaan
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.
