Annie Halim, HSF programming co-ordinator, spoke enthusiastically about the upcoming Black History Month events at Humber. PHOTO BY SHAZIA ISLAM

SHAZIA ISLAM
Life Reporter

This month, Humber Students’ Federation will make a departure from its usual program of speakers during Black History Month, moving towards performances that will be more interactive in nature.

“We’re trying a bit of a different route this year because we want to engage students a lot more and give them something that will attract their attention,” said Annie Halim, programming co-ordinator for HSF.

Several performers will grace the stage of the student centre at Humber North including African roots percussion ensemble, iDrum, which is set to perform on Feb. 8 at 3 p.m.

The iDrum performance will combine African drumming music with house and electronic music to make it more modern, said Halim.

Davidson Elie, a musician with iDrum, said the performance would be like a tutorial that will teach the audience the basics of djembe, a popular hand drum that originated in West Africa.

“There’ll be a team of two drummers, two dancers, one DJ and some drums there,” said Elie.

Also set to perform is hip-hop artist Shaun Boothe, who will rap the Muhammed Ali story on Feb. 15 at noon.

Boothe’s rap-biography performance promises to educate as well as entertain.

“He’s got his own songs, but we’re bringing him to rap about renowned black people,” said Halim.

In previous years, HSF invited speakers to commemorate Black History Month, but found that keeping students’ attention was always a challenge, said Halim.

“Performances tend to grab their attention better than speakers,” she said.

Lucas O’Hara, a second-year general arts and science student, agreed with Halim.

“It seems like a good idea, especially if it’s interactive,” he said. “It’s an easier way to connect with the youth here.”

Though students make use of the gym’s facilities, there’s been little interest in Humber’s newest health program. PHOTO BY ERIKA PANACCI

ERIKA PANACCI
Life Reporter

In an attempt to help students keep their New Year’s resolutions to stay fit and healthy, Humber’s athletic department has implemented a program called “30 Little Steps To a New You in 2012,” featuring one-on-one time with a personal trainer in Humber’s gym.

Leanne Henwood-Adam, fitness co-ordinator, said that in addition to an hour-and-a-half with a personal trainer, the students will also receive 30 days of e-mails “about little things that anyone can do to try to make themselves better in some way.”

The program is extended to 20 students, for free, on a first-come, first- serve basis, however only two students have signed up. Henwood-Adam said these numbers are surprising.

“We have people who sign up for personal training all the time,” she said. “So to get a free session out of it, that you don’t have to pay for, I’m quite surprised at this point that I don’t have more people signed up.”

Henwood-Adam believes the reason for the low number of participants is because students walk by posters but don’t really look at them, or students may already have commitments to other gyms or priorities elsewhere.

Daniel Listi, 20, a sports management student, said “even if it was promoted better, I don’t think I would have taken advantage of this program because I have a gym membership already and I don’t have the time right now.”

Henwood-Adam said the program is about the “little things that will help you achieve big results… the idea behind it was that with New Year’s Eve, everyone’s making New Year’s resolutions and usually they are big things and that’s why people fail.”

“Start with small goals before you can do long term goals and you want to make sure they’re realistic,” said Abiola Simon Benjamin, a secondyear student intern in the fitness and health promotion program. “Try and keep motivated and look for support through your family and friends.”

Students can still sign up for the program by contacting leanne.henwoodadam@humber.ca.

Students meditating at Humber’s yoga classes. PHOTO BY ERIKA PANACCI

Erika Panacci
Life Reporter

Namaste is a word that’s becoming more popular at the Art Gallery of Ontario (AGO), as a newly implemented yoga program takes place every Thursday in the Henry Moore Gallery.

Artist-in-residence and originator of the program, Paul Butler, “wanted to use the gallery’s infrastructure to show what his ideal art school would be and the classes he would have wished to take while he was studying,” said Ann Marie Pena, manager of the Artists-in-Residence and adult programs at the AGO.        For a number of weeks, Butler ran the yoga classes, but classes are currently being led by Grace Dubery.

For $10 per class or $75 for eight sessions, students can start their days off with a one hour yoga class at 7:55 a.m.

Humber students, however, have found that the school’s athletics department has built on the popularity of yoga for some time, right on campus.

Maureen Martin-Edey, also known as “Mo,” has been doing yoga for 40 years. She implemented the yoga program at Humber in 2000 and has been teaching it for 12 years.

“That’s one thing about yoga,” said Martin-Edey. “Anyone can do it because there’s so many different levels. There are people, they have trouble jogging, they might have trouble lifting weight – the weights you’re lifting in yoga is your body weight in specific poses.”

“It’s very relaxing,” said Alessia Rao, a business marketing student who attends Humber’s yoga classes. “It allows you to calm your mind while your body is working hard.”

In addition to yoga, the athletics department offers body and strength, cycling, boot camp, fitness boxing, and Zumba classes.

“Some of the other programs will wane a little bit,” said Martin-Edey, “but yoga is always consistent. We, on the average, have about 30 participants. It is addictive, and it is doable.”

Students getting active and taking advantage of the free fitness centre at Humber. PHOTO BY HEATHER VANANDEL

Heather VanAndel
Life Reporter

Love is not the only thing the heart should be concerned about this February.

“Ninety per cent of Canadians have at least one risk factor for heart disease and stroke,” said Tonya Johnson, the senior associate manager of media relations for the Heart and Stroke Foundation’s Ontario branch. “Canadians need to realize they are living with these risk factors and can do something about it.”

For Heart Health Month in February, Humber’s Fitness Centre will be dedicating its nutrition board to educating students on heart healthy living styles, and sponsoring a Jump Rope for Heart awareness event.

Through this event, the Fitness Centre will teach students the cardio benefits behind different skipping styles, raise awareness of cardiovascular disease and inform students on what they can be doing to improve their health, as well as relate the key statistics.

“The most important thing is to get moving,” said fitness co-ordinator Leanne Henwood-Adam. “There is tons of indoor hallway space to make use of.  If it is too cold and slippery to go outside for a walk, walk through the halls and make use of the stairs.”

But exercise must work hand-in-hand with eating habits to maintain a healthy heart, said Susan Somerville, Humber’s food and nutrition administration program co-ordinator.

“Obesity is a leading risk factor for heart disease,” said Somerville. “And it’s all about portions.”

“Just look at the dining on campus. Look at the cookie size,” she said.  “That’s like six cookies. And you are going to eat the whole cookie because you paid three dollars for it.”

To improve heart health, Somerville advises students to follow the portion sizes laid out in Canada’s Food Guide.

There are three main health tips that Canadians should be following to improve their heart health, said Johnson: scheduling regular physical activity, reading food labels and eating the recommended portions of fruit and vegetables.

“Just start thinking now about making healthy food choices,” said Henwood-Adam. “This doesn’t mean you have to all the time.  I try to educate people on an 80/20 role.”

This entails committing to healthy eating 80 per cent of the time, allowing for the occasional treat and unhealthy food choice, as long as it is kept in moderation.

Almond and pistachio wafers, chocolate ganache “tube” and raspberry crumbles. PHOTO COURTESY OF RUDI FISCHBACHER

Ali Chiasson
Life Reporter

Executive chef and pioneer of molecular gastronomy John Placko will be conducting a workshop at Humber’s North campus in March.

Molecular gastronomy is a culinary discipline in which chefs apply scientific practices to cooking and food preparation.

“It takes food to a different level,” said Placko. “The basics of cooking won’t change. Molecular gastronomy is designed to enhance it.”

Participants will be working with different tools like hyper actuate scales and using molecular ingredients like liquid nitrogen to alter tastes and textures.

“Putting on workshops like this gets students cooking with the same tools and techniques that are being used in the kitchens of the top 10 restaurants of the world,” said Chef Rudi Fischbacher, program co-ordinator of Humber’s culinary faculty and co-ordinator of the workshop.

Molecular gastronomy draws mixed feelings among the culinary world.

“I understand it is very cutting edge,” said Mark Davies, 25, first-year culinary skills student.  “I just don’t know if I view it as a means of feeding people.”

Christopher Hanna, 24, experienced line-cook and final-year culinary student said, “We don’t have a substantial course on it and we need one. Molecular gastronomy is the only thing that challenges me.”

Fischbacher said the cooking style is only growing in popularity because it opens up a new world of creativity for chefs.

“Molecular gastronomy truly questions how we have been cooking and looking at food for the past 300 years.”

As a sneak-peak, participants will be learning how to turn what is traditionally understood as a strip of bacon into bacon “dust.”

“It takes discipline, precision and accuracy to transform products like this,” said Placko. “I have spent so much time gathering this information from my experiences and I can’t wait to share it at Humber.”

Despite how intimidating it might appear, Fischbacher said, “You can use your imagination in your own home by using texture-altering ingredients available at Bulk Barn. It isn’t about chemicals or additives as it may seem.”

The workshop takes place on March 24 and is $207 to participate.

No prerequisites are required and participation is not limited to culinary students.

A student being tutored at Humber's peer tutoring centre. PHOTO BY GIULIA FRISINA

Giulia Frisina
Life Reporter

The number of young adults suffering from anxiety is on the rise, according to Katy Kamker, a clinical psychologist at the Centre for Addiction and Mental Health in Toronto.

In an interview with the CBC, Kamker said her practice has seen a rise in depression and suicidal thoughts among young adults, adding that stress levels amongst college students are at an all-time high.

This issue has not escaped the attention of Melissa Gallo, manager of peer programs and community engagement at Humber.

“I think it’s important for our department to be aware of further issues that our students are dealing with,” said Gallo.

Gallo said that Humber’s peer tutoring program is seeing some students who may be suffering from these issues.

Although tutors and mentors are not trained to recognize symptoms of mental illness, Gallo said they are taught to understand that the learning centre must be a safe place for students to disclose information.

Liz Sokol, a counsellor in student services at Humber, reinforced Gallo’s comments.

“I would say it is not the responsibility of the peer tutor to bring a student experiencing a mental health issue to our attention,” said Sokol, “but if they notice something such as depression or anxiety, then they should suggest a visit to our counselling department.”

Kezia Hinds, a communications student at Humber, works as a peer tutor and has had first-hand experience dealing with students suffering from different types of mental strain.

“I feel that student stress comes from feeling like they can’t keep up with the other students,” said Hinds. “We also have people coming from Third World countries who are very smart, but have never been given the opportunity to use things in their country such as a computer, and they get overwhelmed.”

Suggested tip amounts on the part of some restaurants are on the rise to 20 per cent from 15. PHOTO BY ALI CHIASSON

Ali Chiasson
Life Reporter

Humber students expressed mixed reactions to the new standard 20 per cent tip option some Toronto restaurants are incorporating.

“I don’t think that we should be subjected to pay the increased amount automatically or assume the server deserves that kind of tip,” said Nancy Alfaro, Humber liberal arts student. “It all depends on the service, but 20 per cent isn’t a scary number to me if they deserve it.”

Debit and credit payment terminals are programmed to accept tips by dollar amount or percentage in addition to the original bill. Customers of the participating restaurants are prompted to select a 20 per cent tip as opposed to the standard 15 per cent when using payment terminals.

The motive behind the increase is to benefit the restaurant’s servers. Minimum wage for servers in Ontario is $8.90 per hour.

“That’s why we really rely on our tips,” said David Field, a fourth-year Guelph-Humber kinesiology student and veteran server.

“It’s a good thing,” said Field, “because in my experience we often get tipped only around 10 per cent. Maybe with the standard being raised, we’ll actually get the customary 15 [per cent tip].”

Kira Cundari, restaurant manager at Etobicoke’s Arizona B-Bar and Grill, said the automatic tip increase isn’t something they would consider incorporating at their restaurant.

“We look at it this way, tipping is not mandatory, it’s a privilege,” said Cundari.

“Whether servers get a good tip or none at all, it’s up to them. We’ll stick to the optional tip percentage on all of our payment terminals.”

PHOTO BY MEAGAN MALLOCH // The most identifiable prayers in the Roman Missal will be translated to reflect the original Latin translation.

A new and more formal translation to the Roman Catholic prayer book was introduced to Catholics on the first Sunday of Advent last month across the English-speaking world.

“Back in the late 60’s, bishops from across the world got together with the Pope to change the original Latin Mass to what they called, The Language of the People,” said Neil MacCarthy, director of public relation and communications for Archdiocese Toronto.

“They made a translation that was quick and informal that worked with everybody’s conversation all across the world.”

Clayton Mousley, a fourth-year industrial design student and president of the Embassy Campus Church at Humber said, “We have many different religions that come to the Embassy and my church isn’t as traditional as some.”

“To me it sounds like a good change, but it might take some time to get used to.”

A recent Toronto Star article reported some of the best-known prayers in the English language will change.

“For example, when the congregation usually responds ‘and also with you,’ now is being changed to ‘and with your spirit’,” said MacCarthy.

As well, instead of saying Jesus is “one in being with the Father,” it’s become “consubstantial with the Father,” a word that comes exactly from the Latin language.

At the time when the first translation of the Roman Missal took place, church officials developed two principles called “dynamic and formal equivalence.”

Christian McConnell, an assistant professor in the theology department at the University of Toronto’s St. Michael’s College explained the difference between the principles.

“Essentially they are used in translation for lots of things like symbols, cultures and languages. Dynamic is to communicate the words as naturally as possible, and formal is to render everything very exact (literal).”

Visiting a significant other’s parents during Christmas, gift budgets, gift giving and work Christmas party behavior are a few things students should be wary of when it comes to holiday etiquette, said Diane Craig, an image consultant and etiquette expert.

“Get information before you go. Don’t go into details about your beliefs when it comes to the holidays, just enjoy the moment,” said Craig.

Craig is a consultant with Corporate Class Inc., an organization that offers business and professional image branding and management through etiquette training and classes.

“It’s appropriate for you to bring something for the parents [of your significant other] like wine or chocolate,” she said.

“Or send flowers in advance, that can be more impressive than just showing up with them. You can send a card along saying thank you for the invite in advance. It’s a nice thing to do.”

When it comes to other ethnic cultures, Craig said, the best way to go is to be respectful about their beliefs and traditions, adding that many celebrations happen around the holidays.

“Ask if it is okay if you bring something around the holidays, and sort things out before you end up in a situation that you don’t want to be in.”

Then there is the etiquette` involving the most dangerous night of the holiday season; the work Christmas party.

“Be careful of how you dress,” she said.

She said if you’re a woman, try not to wear suggestive clothes, and leaving before the end is probably a good idea.

“Don’t be the last to leave,” she said. “That’s when things derail.”

“You don’t want to have anything follow you back to the office,” she said.
Craig said when it comes to exchanging gifts people must consider a few things.

“The price range is really important and so is the relevance of the gifts,” said Craig. “It is important to stay within the budget, as overspending can be just as embarrassing as spending too little.”

Students on a budget can be creative about gift-giving.

Meagan Brown, 20, a second-year visual and digital arts student, said her friends are doing an inexpensive alternative to the classic “secret Santa” gift exchange.

“We know we’re all broke, that’s why we’ve agreed we will make art works for each other,” said Brown.

Two graduates of Humber’s funeral services program are reducing the cost of funerals by offering simpler services in tough economic times.

The contrast is made to services which are “more about profits and about milking as much money as you can out of your families. That seems to be kind of standard practice at a lot of funeral homes,” said Chris Silverthorne, a Humber graduate and president of Tranquility Burial and Cremation Services.

Silverthorne offers basic cremation services at roughly $1,600.

In comparison, Silverthorne said a full grave service can be around $9,300 and with a funeral, can add up to around $20,000.

He said the popularity of cremation is “on the rise.”

“Money is definitely an issue. It’s less expensive to be cremated than to buy a burial plot,” Silverthorne said.

“Families appreciate the savings especially with these tough economic times that don’t seem to be getting much better,” he added.

Eric Vandermeersch, a Humber graduate and co-founder of basicfunerals.ca runs an online service that offers inexpensive funeral options from about $1,700. Basic Funerals has facilities for preparation, but no funeral home venue.

Customers can make all their arrangements on the web, with the option of renting a venue for a memorial service.

“If you have a location that suits you better, we can hold the funeral there,” Vandermeersch said. “We’ve done golf courses, Woodbine Racetrack, outdoors, parks, the beach and an airplane hangar.”

Vandermeersch said “a change needs to happen here because funeral homes have been overcharging people for a long time and there’s no secret about that.”

“I think that we’re the pebbles before the avalanche as far as people realizing that’s not the way it needs to be,” he added.

Jeff Caldwell, an instructor in the funeral services program, said that it’s important to take time to remember the deceased.

“Go ahead and have that inexpensive funeral, but do something to acknowledge the death, and the life.”

Caldwell suggested “even if its having a great party, at least you’re allowing people of like mind, people who had a relationship with that individual a chance to come together.”