Winter Issue 2014

Published by the Centennial College Student Association Inc. l Winter 2014, VOL 19 ISSUE 03

This winter with the Courier’s Top 5 pick of

Stay warm

NUTCRACKER

PORTER

WINTER WARMER

JUBILATION WINTER

WARMERDOUBLE CHOCOLATE CRANBERRY STOUT WINTER

JACK

BOG WATER

5

SEASONALCRAFT BEER

SEASONALCRAFT BEER

BLACK OAK BREWERYMUSKOKA BREWERY

SEASONAL BEERS

NUTCRACKER PORTERJUBILATION WINTER

WARMER

G R A N D R I V E R B R E W E R Y

BOG WATER BLACK OAK BREWERY

G R A N D R I V E R B R E W E R YPG 9

StartYour

CareerNOWLOOKINGFORWriters,

Photographers& Editors

We're looking for contributors,want to join us?

If so, [email protected]

pg 3

IndexGALLERY NEWS ARTS & LIFE SPORTS HOW-TOGAMESCALENDAR INFOGRAPHIC

Get your quick fix

INFOGRAPHICPAGE 8, 16

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HOW-TOPAGE 17

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CALENDARPAGE 4

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The time for merriment is upon us and we have a list of great beers to get help you get in the spirit of the season. We also have some recipes to provide a healthy alternative after all that joyous celebration and heavy food.

Amazing costumes, ticket winners and the CCSAI AGM are filling the photo gallery in this issue. See what you missed.

The winter break is almost here. Where are students plans for the break? We ask Centennial students what they plan on doing.

Centennial College has started construction on the new Progress Campus Residence and Culinary Arts Centre.

The Yellow Umbrella Project brought therapy dogs to Centennial campuses to de-stress and bring attention to mental health issues.

Break free from the routine and spice up your look this winter season with these top 5 bright and fun colour suggestions for your lips.

Are you tried of seeing blurry, poorly lit, uninspired shots of food? We’re here to help you up your food photography game!

QUESTIONS/ CONCERNS?Geoffrey Mosher

Communications CCSAI416-289-5000 Ext. 8713

[email protected]

WINTER

WORKOUT

TIPS PG 15

Editor-In-ChiefGeoffrey Mosher

Art DirectorLeigh Cavanaugh

Graphic DesignersJaime Munoz

Joel Nash

Cesar Augusto Ojeda

ContributorsDennis Gonzales

Paul Hantiuk

Nicholas Misketi

Michelle Murphy

MASTHEAD

CONTRIBUTOR PROFILES PG 18

Just in time for the

FOOD ISSUE

The Courier presentsholiday season

the

pg 4

all wax treatments 20% o�

This December

O�er expires December 31, 2014Only applies to services performed during the o�er month only. This special may not be

combined with other o�ers, is non-transferable, and has no cash value.

Come See Us!We’re located on the upper level of the AWC at Progress Campus.

Email us at [email protected] or call us at ext. 3530

visit awc.ccsai.ca/spa

$5 o� coupon for services with the purchaseof aSASS gift card $25 or greater

pg 5

BO

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DIR

EC

TO

RS

PRO

FILE

CON

TACT [email protected]

416-289-5000 EXT. 2324

GALLERY NEWS ARTS & LIFE SPORTS HOW-TOGAMESCALENDAR INFOGRAPHIC

LETTER FROM THE PRESIDENT

DEEPIKA GANGWANI

T his fall semester has been an amazing journey with you all. With my new role as central director for the College Student

Alliance I have been involved in discussions for removing the Student Vehicle Assessment from OSAP, and decreasing the amount of time institutions can require tuition deposits. The discussions are at the preliminary stage but as the student association we strive for the best interests of the students.

We are ending this year on a happy note with numerous things done by our team to enhance student satisfaction. The board and myself have been working on various initiatives to implement for you in the New Year. We are looking forward to our second annual Multicultural Night, road trips, talent shows, Sports Day and pub nights in 2015!!

My team and I wish you good luck on your coming exams and tests. Students who are new to the country; I hope you have a good winter and enjoy the experience with fun activities here in Toronto.

Best wishes from the student association for the holiday break, and a Happy New Year!

DEEPIKA GANGWANIPresident, CCSAI

[email protected]

416-289-5000 EXT. 2886

CO

NTA

CT

Emma Cossaboom• Hometown: Keswick, Ontario

• Trivia: I am a monthly concert attendee, Blue Jays die hard, dessert lover, as well as a burger and chicken wing enthusiast. Between enjoying all of these things – I like to spend my time alongside my family and friends, outside by a lakeside bonfire, kicking back with my cowboys boots up, usually trying to make people laugh at the expense of myself.

• Goals for 2014/ 2015: To be apart of the board gives me the honour of being someone that students can come to, to spark the changes that they want to see. Which will hopefully make their time at Centennial more enjoyable. This year, my goals include continuing to nurture and strengthen the relationship between the students and the CCSAI. As well as to be apart of the planning aspect of many fundraisers, campaigns and events that make up the lasting memories of your college experience. Don’t be afraid to come up to me anytime you see me, whether I’m in the office or not. To provide me with your suggestions, to answer any questions you might have or if you just want to talk about your day!

Vice President ProgressMONDAY

10:30 a.m. - 12:30 p.m.

& 2:30 p.m. – 4:30 p.m.

TUESDAY

8:30 a.m. - 4:30 p.m.

THURSDAY

1:30 p.m. - 4:30 p.m.

FRIDAY

2:30 p.m. - 4:30 p.m.

OFFICE HOURS

pg 6


SAC DOES HALLOWEEN

Students let their adventurous side take over this year with a host of sexy and scary costumes. With many students decked out head-to-toe, the SAC halls

were filled with characters and creatures alike.Mayhem

in the halls

Gotta catch ‘em all!

Photos courtesy// Ariadna Castillo

Students at the Story Arts Campus went all out for Halloween this year. We saw everything from scary, to quirky and some very well-done realistic costumes.

COME AS YOU ARE

The Story Arts Campus saw a wide variety of costumes from Ash Ketchum of Pokemon to more gory and frightening getups.

For more CCSAI Halloween event photos from all campuses, please visit the CCSAI Facebook page.

pg 7

T he CCSAI held its Annual General Meeting Oct. 22 in the Main Events Hall at the Student Centre Progress

Campus. The meeting was attended by about 60 students. You can download the minutes of the meeting on the CCSAI web site. http://ccsai.ca/ccsai-annual-general-meeting/ The major items on the agenda were the unveiling of the 2014-2015 board of directors, the ratification of all clubs and the approval of the 2014-2015 CCSAI operating budget.

Students asked questions and discussed the operating budget with the board which you can read in the minutes. You can also see a PDF of the approved 2014-2015 operating budget on the CCSAI website here http://ccsai.ca/about/budget/ The CCSAI also ratified an amazing 46 clubs at the AGM this semester. You can find more information about them on the website or information to create a club of your own! http://ccsai.ca/clubs/

Have Your Say


Do You Want Tickets?D id you know the CCSAI has season tickets to

both the Toronto Maple Leafs and the Toronto Raptors? Hundreds of students have received these tickets over the years with dozens of tickets given out this year already.

The Raptors are dominating the Eastern Conference in the NBA and the Maple Leafs playing much better than the media or fans will have us believe, you could get a chance to join in on the fun. There are lots of chances to win!

YOU COULD WIN TOO!

Photos courtesy// Geoff Mosher

ABOVE: Board members are presented with their name tags by President Deepika Gangwani. The board members took a pledge to put the needs of students and the CCSAI first. You can find your campus board members at ccsai.ca/board-of-directors

Clubs Approved

GET

INVOLVEDHOW TO WIN: Follow CCSAI on Facebook, Twitter @CCSAI for contests and attend CCSAI events.

$$$

BUDGET: To get informed and to check out the budget figures, visit us online at: www.ccsai.ca/about/budget/

pg 8


pg 9

The

FOOD

ISSUE

Photo courtesy// Leigh cavanaugh

pg 10

GALLERY FOOD ARTS & LIFE SPORTS HOW-TOGAMESCALENDAR INFOGRAPHIC

By: Nicholas Misketi

pg 10

WINTERCRAFT

Beers

Top

1

2WINTER WARMERBlack Creek Historic BreweryToronto, ON

Available for December only, this stout beer contains a blend of vanilla, cardamom and licorice spices. It can only be bought directly from the brewery located at Black Creek Pioneer Village in Toronto. At the Historic Brewery, beer is brewed in the same way that pioneers of 1860s Ontario did. This beer is rich in flavour with less carbonation present than that of beers available today.

blackcreekbrewery.ca/the-beer/

BOG WATER Beau’s All Natural Brewing Co.Vankleek Hill, ON

This gruit, a very rare style of beer, contains an herb called bog myrtle. The herb gives this Beau’s creation its bitterness, sweet aroma and spice. The brewery describes this winter seasonal brew as “malty, with a plum-like fruitiness that is offset by spicy, earthy bitterness.” It can be found in select brew pubs, restaurants and LCBO stores.

www.beaus.ca/beer/seasonal/bog_water

pg 11


This limited edition specialty beer is a new twist on Muskoka Brewery’s Double Chocolate Cranberry Stout seasonal winter beer. Containing roasted dark chocolate malts, cocoa, dark chocolate and cranberries harvested from nearby Johnston’s cranberry marsh, the brewery has aged a small amount of the beer in Tennessee whiskey barrels over the last year. A drive to the heart of the Muskoka’s will be necessary to get a hold of this beer while it lasts.

www.muskokabrewery.com/win-ter-jack.php

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This festive brew has landed this Toronto craft brewery multiple provincial and national craft brewing awards. Appropriate for the season, Black Oak has added cinnamon spices to this hoppy, lightly carbonated, dark colour beer. The result is a distinctive taste rich with flavour and character.

www.blackoakbeer.com/index.php/our-beers/well-seasoned/

Making the trip out to Cambridge may be worth it just to try this winter beer from Grand River. Each year the brew master adds different ingredients like candied orange peel, nutmeg, cloves, cardamom and even hot peppers. The brewery says cold sweet malts dominate the beer’s taste with dried fruit, caramel and brown sugar spices emerging as the beer warms. This winter warmer is only available at the brewery from late fall until the holiday season.

grandriverbrewing.ca/

DOUBLE CHOCOLATE CRANBERRY STOUT WINTER JACKMuskoka BreweryBracebridge, ON

NUTCRACKER PORTER Black Oak BreweryToronto, ON

JUBILATION WINTER WARMERGrand River BreweryCambridge, ON

pg 12


RECIPES

Creative

Squash Soup

Photos courtesy// Leigh Cavanaugh

• 2 acorn squash, halved and seeded.• 30 ml (2 tbsp) maple syrup• 45 ml (3 tbsp) olive oil• 2 cloves garlic, finely chopped• 1 small onion, chopped• 1 large carrot, peeled and chopped• 1 l (4 cups) chicken broth, plus 250 ml (1

cup) for thinning• 1 ml (1/4 tsp) ground thyme• Pinch of nutmeg• Salt and freshly ground pepper• 15 ml (1 tbsp) fresh lemon juice• Diced apple and fresh chives for garnish

I’m sure most of us have had pumpkin pie, but what about a pumpkin smoothie? Here are some unique recipes to try this holiday season.

PumpkinSmoothie

Squash can be substituted with pureed pumpkin for a whole

new flavour palette.

For holiday meals

1 Preheat oven to 200 C (400F).2 Brush cut side of squash with maple syrup and

place cut side down on a baking sheet lightly coated with 15 ml (1 tbsp) of olive oil. Bake for 45 minutes

or until tender. Allow to cool, then scrape out the squash flesh and set aside.

3 In a 4-litre (4-quart) saucepan, heat remaining 30 ml (2 tbsp) olive oil over

medium heat. Add garlic, onion, carrot and apple. Cook for 5 minutes,

then reduce heat to low and cover. Simmer, stirring

occasionally, for 30 minutes or until vegetables are soft.4 Add the cooked squash. 1 litre (4 cups) broth,

thyme, and nutmeg. Simmer for 20 minutes. Allow to cool.5 Once the mixture has cooled, blend (in two

batches) in food processor or blender until smooth. Reheat soup and season to taste with salt and freshly group pepper. Stir in fresh lemon juice and add more broth if soup is too thick. Garnish with apple and chives.

SEASONAL

INGREDIENTS

INGREDIENTS

• 1 cup low-fat vanilla yogurt• 3/4 cup chilled pumpkin• 1/2 cup ice cubes• 1/3 cup orange juice• 1 tbsp brown sugar• 1/2 tsp ground cinnamon• 1/8 tsp ground nutmeg• 1 dash ground cloves• 1 banana (ripe, sliced and frozen)

Butternut Squash TartINGREDIENTS

• 9-inch prepared (rolled) pie crust• 1 3/4 lbs peeled and cubed (about 1/2 inch cubed) butternut squash• 3 eggs• 1/4 cup grated Parmesan cheese• 2 tbsp brown sugar• 1/2 tsp dried thyme• 1 tsp salt• 1/4 tsp ground black pepper

1 Heat oven to 350 F2 Unroll the pie crust and set it

over a 9-inch tart pan with removable bottom. Gently press the crust into the pan and up the sides. Using your fingers, crimp and remove any excess dough. Refrigerate crust.3 Fill saucepan with 2 inches of water,

then fit it with a steamer basket. Set the squash in the steamer basket, then bring water to a boil. Cover and steam the squash until tender, 15 minutes.4 Transfer the squash to a blender or

food processor. Process or blend until mostly smooth. Add the eggs, cheese, brown sugar, thyme, salt and pepper,

then process again until texture is very smooth.5 Remove the crust from the refrigerator

and set it on a rimmed baking sheet. Carefully pour the squash mixture into the crust, then bake for 25 minutes, or until set at the centre. Cool slightly before cutting into slices.

This recipe serves eight.

pg 13


Ground Breaking Changes at Progress

P rogress campus is taking a big step into the future with the ground breaking of the new 8-story

residence and Culinary Arts Centre. With the rapid growth that has taken place at the college over the last decade, Centennial felt it had to address the residential needs at its largest campus. The $85-million building is expected to begin construction this spring, with excavation already on track. It will be built at the south end of the campus, forming a gateway entering from Progress Ave. Centennial College hopes to open the facility in the summer of 2016 and says it will house up to 740 students. Much like the Story Arts Campus, the building will be a quadrangle with an open central courtyard. This courtyard will allow natural light to enter the building, with the labs being lit with natural light. Centennial is putting a strong emphasis on green and sustainable practices and expects the building to be LEED Gold-certified. The project will be a public-private partnership with Knightstone Capital Management providing the planning, financing and management of the project. The facility will be designed by Diamond Schmitt Architects.

1: Scarborough-Guildwood MPP Mitzie Hunter the dignitaries at the celebration.

1

2

3

4

Things to Come...

1

2

2: Efforts are underway to trans-form this barren space into a new eight-story facility that will act as a culinary base.

The new residence will be a quadrangle with a central courtyard to allow natural light to reach all of the residences.

There will be space for 740 students in two- and four-bed suites, complete with bathroom and kitchen in every. suite.

There will also be communal kitchens and lounge space where students can congregate

President, Ann Buller speaks at the new centre’s groundbreaking.

The ground-level will be dedicated to a Culinary Arts Centre, with seven labs, a teaching restaurant and nine new class-rooms.

Photos courtesy// Geoffrey Mosher

Squash Soup

pg 14

#YUPGALLERY NEWS ARTS & LIFE SPORTS HOW-TOGAMESCALENDAR INFOGRAPHIC

CCSAI gave students a chance to take a break from the stress of school and find out more about sup-ports and resources with Yellow Umbrella Project.

T h e re a re resources and support available to students. Centennial College offers free, confidential counseling services to all students in need of support. Please visit this link to find more

information or feel free to visit or contact your campus counseling centre.

TO HELP STUDENTS DE-STRESS, THE CCSAI

ARRANGED FOR FRIENDLY DOGS FROM THERAPEUTIC PAWS OF

CANADA TO STOP BY AND VISIT DURING THE WEEK OF

OCT. 20-24, 2014

Henry To, Campus Director, Morningside, staff and board members helped raise student awareness about mental health issues and the resources available for support and counseling

https://www.centennialcollege.ca/student-life/student-services/the-counselling-centre/

pg 15


Study an internationally accredited Doctor of Veterinary Medicine in Melbourne, AustraliaFind out more about the exceptional student experience at go.unimelb.edu.au/225n

Canada various 6x6.21inches.indd 1 26/09/2014 10:35 am

It’s that time again the holidays are here, but don’t worry you can still keep up with your health and fitness goals. The holidays are filled with loved ones, special gatherings, and of course food. From holiday dinners to endless treats. It sometimes seems all we are doing is indulging in the festivities and hey, that’s what the holidays are for right? Here are some helpful tips to help keep you on track this holiday season.

WORKWinter

OUT One thing that’s great about the holidays is all the beautiful lights and decorations that fill the streets this time of year. Go with friends and family and enjoy the scenery. Don’t forget to bundle up, you don’t want to cut your walk short because you’re too cold.

Try bringing a healthy platter or dessert when you’re going out. Why not be the one hosting the party, that way you have total control over the menu, the drinks the treats; it’s your party after all.

Why not take advantage of this time off and try something new. Maybe step out of your comfort zone and finally try out that yoga class you’ve been thinking about.

11Take a stroll in your neighbourhood.

Dinners and gatherings and potlucks oh my!

Try out a new fitness class

Take some YOU time

22

33

44Being healthy is not only about physical fitness and now that

exams are over you can finally unwind and get rid f some of that stress. What a better time to treat yourself to a massage or even something as simple as bubble bath. Whatever is you do to unwind make sure you do because before you know it the holidays will be over and it will be time to hit the books once again.

By: Michelle Murphy Personal Fitness Trainer

Staying Fit and Healthy Over the Holidays…

pg 16

BRAND: Elizabeth Arden - “Beautiful Color Moisturizing Lipstick” - shade: “Mandarin”LOCATION TO BUY: Shoppers Drug Mart ($32)

BRAND: Lime Crime - “Unicorn Lipstick” - shade: “Airborne Unicorn”LOCATION TO BUY: Online at limecrime.com ($16)

BRAND: Makeup Forever - “Rouge Artist Intense” - shade: “Pearly Gold”LOCATION TO BUY: Sephora ($23)

BRAND: Maybelline - “Colour Sensational” - shade: “Mesmerizing Magenta”LOCATION TO BUY: Shoppers Drug Mart ($10)

BRAND: L’Oreal - “Colour Riche Lipstick” - shade: “British Red”LOCATION TO BUY: Shoppers Drug Mart ($14)

WHERE

BUYTO

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The most common colours seen during the winter season are browns, wines and burgundies. Break away with this vibrant alternative. Mandarin (or bright orange) is a popping colour that is little used and under appreciated. It provides the same richness as a red, but gives you that little something extra.

Mandarin

Gold

Magenta

Lavender

Poppy

Not only is lavender a hard colour to find, but it’s a hard colour to wear - mainly because when you do find it, the pigment isn’t saturated enough on the lip and you end up with a patchy pinkish-purplish colour. Knowing what to buy and where to find it solves this. Look to the right to find the perfect online retailer.

Gold is probably the most appropriate colour to don your lips with for the holiday season, but it’s also very tricky to wear. Whether you pair it over another colour (reds or oranges work well in this case) or wear it on its own, remember to not go overboard. It’s easy to end up looking like a frosted holiday decoration.

Sure, this is probably a spring/ summer colour, but who needs drab this winter? Use it to brighten up any holiday party look. This explosion of colour pairs amazingly with a little black dress and a nice pair of silver heels, finishing off your festive themed outfit with flair.

Remembrance Day may have passed, but the spirit can live on. Finding that perfect tone of red that isn’t orange or coral and isn’t too dark can be difficult. But once you do, the statement it makes is worth the search. Also, bright red practically screams “holiday season”, making it the perfect choice for the winter season.

Spice upYOUR HOLIDAY LOOK

WITH THESE TOP 5 LIP COLOURS

MANDARIN

LAVENDER

GOLD

MAGENTA

POPPY

Graphics and article courtesy//

Leigh Cavanaugh

pg 17


By: Dennis Gonzales

W hether it’s a set of overpriced baja fish tacos or a sampling of your own homemade pickled… whatever, all foodies of all walks take pride in the food they’re about to partake in, and we’ll be damned if we don’t let everyone on

the Internet know about it. The least we can do is make it look pretty, here are a few tips to improve your food photography.

1

How to take amazing

FOOD PHOTOGRAPHY

Resist the urge to dig in before snapping a picture, food looks best when it first arrives.

1 - PHOTO FIRST, THEN EAT: This rule isn’t true 100% of the time, but often food looks better straight from the kitchen.

Restaurants spend some effort with the plating arrangement, take advantage! For the home cooked meal, a bit of time spent

plating and garnishing can go a long way.

This shot was taken with a flash gun pointed at the ceiling, the venue in question was virtually pitch black. The other patrons did not seem to mind the flashing...

2

2 - FIND THE LIGHT: A photo is a photo is a photo. Regardless of what you’re taking a picture of, the quality of the light

matters. This means turning off your camera phone’s flash,

and finding a brighter light source. If you’re using a flash gun, bounce it off the walls!

3 - ANGLES MATTER: Some foods are fine with a simple head-on picture, but don’t be afraid to play around with the

angles. Got a row of sliders? Take a van-ishing point shot. Got a round bowl of

soup? Take an aerial shot. Got a burger? Get low and show those layers.

3 ABOVE: Sliders are just as easy

to shoot as they are to eat, choose an angle and shoot.

RIGHT: Don’t forget the drink! The harder to pronounce, the better. You are cultured after all.

4 - GET CLOSE: You may be tempted to squeeze your friend or SO into your shot

of the food, but the real subject is the food and you need to fill the frame appropri-ately. Get close and get those details!

4

pg 18


ContributorPAGE

T H E W H O ’ S W H O O F T H E C O U R I E RWinter 2014, VOL 19 ISSUE 03

JAIME MUÑOZGRAPHIC DESIGN GRADUATE

Jaime Munoz is a graphic designer for the CCSAI, contributing his design expertise through a wide array of projects. In 2012

he graduated from the Graphic Design Media program at Centennial. Other than graphic design and all types of design,

he is also very passionate about soccer. Jaime hopes to one day be able to travel the world over.

PAUL HANTIUKSECOND-YEAR FAST-TRACK JOURNALISM STUDENT

Paul Hantiuk is at this time hoping to graduate from Centennial’s Fast-Track Journalism program before

attempting to somehow make a go of making a living in media. At present he freelances for Post City Magazines and

enjoys early mornings with a good book, late nights with a bad movie and above all, griping.

NICHOLAS MISKETISECOND-YEAR FAST-TRACK JOURNALISM STUDENT

Nicholas Misketi is a second year fast-track journalism student at Centennial and digital journalist for the College’s

Toronto Observer news website. During the winter semester in 2015 he will intern at CBC News Online and the Financial Post. He aspires to one day produce his own media content

through various journalistic platforms.

Prior to joining Centennial’s graphic design program, Leigh received a BA in English Literature and Journalism at the University of Toronto in 2013. She enjoys creating (and consuming) all forms of art, including photography, creative writing and design. She is also passionate about travel, and is nearly always planning a trip out-of-country.

LEIGH CAVANAUGHSECOND-YEAR GRAPHIC DESIGN STUDENT

Dennis Gonzales is in the journalism program. He is obsessed with video games, currently playing lots of Dota 2, and following it’s pro scene religiously. Photography is his second love, preferring documentary and street photography ala Henri Cartier-Bresson. And his favourite board game, Arkham Horror, takes over an hour to set up, it’s awesome.

DENNIS GONZALESTHIRD-YEAR JOURNALISM STUDENT

César Ojeda designer with a huge love for data visualizations, statistics, and working with information graphics. He began taking art courses at 17 that helped develop his design skills, and in 2011, he moved to Toronto from his native Venezuela to pursue his design career. César plans to work within design firms and studios in Toronto for the next couple of years.

CÉSAR AUGUSTO OJEDATHIRD-YEAR GRAPHIC DESIGN STUDENT

Wanna join the team? Contact Geoffrey Mosher (Communications CCSAI) at: 416-289-5000 Ext. 8713 | [email protected]

JUST SEND A PHOTO OFYOURSELF READING THE COURIER

TO [email protected]

RULES:

1. Must be a current Centennial College student

2. Winners are chosen by random draw for every Raptors/Maple Leafs home game.3. Winners will be notified by email.

4. Odds of winning depend on amount of entries received. Entrants may winmultiple times but only once per issue.

5. Winners agree to have their likeness used for promotion, marketing and printing in The Courier.

Winter Issue 2014

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Transcript of Winter Issue 2014