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                                         University of King’s College School of Journalism                                   January 22 — 28, 2010

Teens raise money for earthquake victims
Haitian-born student spearheads drive at Dartmouth High
James Whitehead                                                                                                                                                         as well.”
jm545598@dal.ca                                                                                                                                                            Kwak said the teachers had a
                                                                                                                                                                        coffee fund that was going to another
   Tera Moussignac-Cimello is from                                                                                                                                      charity but when they heard about
Haiti.                                                                                                                                                                  what the students were doing they
   So when the 16-year-old heard                                                                                                                                        gave the money to them instead.
about the earthquake in her home                                                                                                                                           After only two days of collecting,
country, she wanted to get involved.                                                                                                                                    Monard said they had raised well
   “It just really upset me and I felt                                                                                                                                  over $200.
like I wanted to do something about                                                                                                                                        The money will go to the
it,” she said.                                                                                                                                                          Humanitarian Coalition, a network
   Now, students at Dartmouth High                                                                                                                                      of NGOs like Oxfam, Care Canada
School are joining forces in friendly                                                                                                                                   and Save the Children, focused
rivalry to raise money for earth-                                                                                                                                       on fundraising for humanitarian
quake victims in Haiti.                                                                                                                                                 efforts around the world.
   Moussignac-Cimello       recruited                                                                                                                                      The project is starting as students
her friend and fellow vice-president                                                                                                                                    are preparing for provincial exams
of the Dartmouth High Cultural                                                                                                                                          so for now, Moussignac-Cimello,
Awareness Group, Brianna Kwak,                                                                                                                                          Kwak, and Vermeir will collect
16, to help her with a toonie drive at                                                                                                                                  donations from the cafeteria.
their school to raise money.                                                                                                                                               “Once exams are out of the way
   Vice-President of Student Affairs                                                                                                                                    we will be able to walk into classes
Ella Vermeir, 17, was going to start                                                                                                                                    and see if we can drum up business
her own money drive when she                                                                                                                                            that way,“ said Monard.
heard what Moussignac-Cimello                                                                                                                                              Students and staff are using every
and Kwak were doing.                                                                                                                                                    available means to raise awareness
   “I decided why not just combine                                                                                                                                      about their campaign, including
the two?” she said.                                                                                                                                                     social networking.
   Principal Eartha Monard said                                                                                                                                            “A lot of people have been saying
Dartmouth High School focuses                                                                                                                         JAMES WHITEHEAD   they have seen it on my Facebook
on a different charity every month,       Ella Vermeir (left), Brianna Kwak and Tera Moussignac-Cimello have used social networking websites to call for donations.     and it’s reminded them to bring
so it’s natural that students would                                                                                                                                     money,” said Vermeir. “And some
come up with this idea on their own.        Every day since Monday at              Andrew High School to see which          12. Their goal is to bring in as much       of my friends’ parents are sending
   “The school’s big on having a big      lunch-time, the girls set up a table     school could raise more money by         money as possible by Feb. 9 to give         money in with their kids.”
social conscience,” she said, “and        in the cafeteria with a large water      the end of the week.                     them time to count it and send it in.          The school has posted updates on
the fact that we have someone that’s      jug and encourage students and             Vermeir said Prince Andrew stu-           “I just want to fill the jug.”           Twitter and has a message on the
directly affected by it, that’s even      teachers to toss in money.               dents accepted the challenge and            Monard said they have been               front page of its website. It is also
more reason for us to pull together         Kwak said the whole school is          were excited to pitch in and raise       getting a great response since they         sending out emails and automated
and do what we can to help.”              getting involved.                        some money.                              started on Monday.                          outgoing phone messages.
   The earthquake hit Haiti on Jan.         “More people have been helping           “No matter who gets the most              “We said toonies but we’ll take             “We are hoping parents and
12, and was followed by a 6.1-mag-        us every lunch,” she said. “We have      money, it’s obviously going to be a      whatever,” she said. “We’ve gotten          community members will get on
nitude aftershock on Wednesday.           a whole crew of people around the        good thing,” she said.                   twenty-dollar bills, ten-dollar bills,      board with us,” said Monard.
The earthquake has killed an esti-        table.”                                    Moussignac-Cimello said the            five-dollar bills. I saw a roll of loo-        “What’s really nice is to see
mated 200,000 people and injured            Vermeir came up with the idea          deadline to donate their funds and       nies in there and someone said              the two (student) groups working
250,000 more.                             to challenge Dartmouth’s Prince          have the government match it is Feb.     there was a roll of toonies in there        together.

 This week’s focus: Savour the city, pages 3 - 13

 New Halifax market >> p. 3                                                Which beer is best? >> p. 10                                      Restaurant industry rebounds >> p. 11
2     neWs                                                                                                                                                               January 22 – 28, 2010

A thread of hope for Haitians
Jonathan Charlton                         on display. When she receives 20        started learning the craft about 25
jonathan.charlton@dal.ca                  tickets, she draws a name and that      years ago, during a 16-year-stay in
                                          person wins the item.                   New Mexico.
  One Halifax woman has decided              All money raised goes towards           “I like it because it’s very close
to raise money for Haiti relief, doing    Doctors Without Borders’ relief         to the earth,” she says. “The
what she does best – weaving and                                                  technology is very simple and
knitting.                                                                         ancient, and it’s very relaxing and

   Jennifer Wylie set up a stand at                                               can make nice stuff.”
the Halifax Farmers’ Market on              Just get out there and do                “My favourite thing to make is
Saturday morning. There, she held        something.                               silk scarves but they’re very labour-
a raffle for rugs, scarves and the odd                      Jennifer Wylie        intensive and it’s very hard to sell
bench she made.                                             Craftsperson          them. Because they have to cost
   “I was listening to the news on                                                quite a lot, even if you only make five
the verge of tears, and I spoke to        efforts in Haiti.                       bucks an hour or something, which
myself and said ‘oh, shut up and do         By about 12:30 p.m., having been      is the weaver’s kind of salary.”
something.’”                              there for six and a half hours and         For Wylie, this effort is a way to
   Her idea was put together on short     running on little sleep, she had        break out of the pessimism that she
notice – she had only thought of if       raised about $500. She’ll be back       thinks can discourage people from
the day before. One of her friends        this Saturday, and she hopes to         helping out.
helped make signs, and another            receive donations from other craft-        “Just get out there and do
loaned her his car. Staples office        speople to add to her display.          something.”
supplies printed the raffle tickets.        Wylie has been weaving in
   The raffle works by asking people      Halifax for five years. Born in                                                                                                                 JONATHAN CHARLTON
to buy a $10 or $20 ticket for an item    Massachusetts, the 55-year-old                                                     Jennifer Wylie at the Halifax Farmers’ Market on Saturday.

Cape Breton police replace RCMP at Wagmatcook
VinCenzo raVina                              management and use of force policies.
vravina@gmail.com                               A Halifax Regional Police inves-
                                             tigation found that Frenette did not
   The Nova Scotia government has            break any rules, and shot Simon in
agreed to replace the RCMP with the Cape     self-defence. The police say Simon had a
Breton Regional Police as the police force   rifle.
on the Wagmatcook First Nation reserve.         Band members were wary of
   This follows the controversy sur-         trusting the investigation’s conclusions
rounding the December 2008 shooting          because the RCMP was involved in the
of Wagmatcok resident John Simon by an       process.
RCMP officer.                                   But Landry said it’s “premature
                                             to request a public inquiry when the
                                             parties concerned haven’t read the report

   “    We have a community
   that’s suffering at the
   loss of a member of their
                                             at issue.”
                                                The Wagmatcook council has filed
                                             a freedom of information request to
                                             gain access to the police report on the
   community and we’re on                    shooting. Landry said it will get a copy.
   the journey of, ‘how do we                   “We’re going to assist them in                                                                                                               VINCENZO RAVINA
   heal?’                                    getting a copy of the report if we can      Justice Minister Ross Landry after Tuesday’s meeting with the Wagmatcook band council.
                         Ross Landry         and once they’ve read the report we’re
                      Justice Minister       going to sit down and have a further

  The change was agreed on in a
                                                Cecil Clarke, Cape Breton North MLA
                                                                                                            halifax Commoner
                                                                                                                       Volume 12 #7
meeting Tuesday between the Cape             and former minister of justice, said he’s
Breton band’s council and Justice Minister   disappointed with the government’s           The       Halifax     Commoner      is   Issue Editor
Ross Landry.                                 response.                                    published ten times a year — five        Kristy Hutter
  The cost for five officers from the           “Today’s meeting should have              weeks in October/November and            Assignment Editor
Cape Breton Regional Police to patrol        had them with the full benefit of            five weeks in January/February.          Kathleen Hunter
the reserve will be just over $600,000.      reading that report, to sit down for that       It is written, edited and designed    Photo Editors
The cost for three RCMP officers was         discussion on the next step,” he said.       by students in the Newspaper             Mark Teo | Meggan Desmond
$477,000. The provincial government             Landry said he felt honoured to meet      Workshop at School of Journalism,
foots about half of the bill, and the        the Wagmatcook council and discuss its       University of King’s College,            Faculty Advisors & Instructors
federal government pays the rest.            concerns.                                    Halifax, N.S., B3H 2A1.                  Dean Jobb
  The council and Landry also                   “We have a community that’s                                                        Reporting, Writing, Editing
discussed opening a public inquiry into      suffering at the loss of a member of            P: (902) 422-1271 (ext. 143)          Kate Ross
Simon’s death. He was shot three times by    their community and we’re on the                F: (902) 423-3357                     Production/Design
Const. Jeremy Frenette in his home.          journey of, ‘how do we heal?’ At the            E: thecommoner@ukings.ns.ca           Michael Creagen
  His widow alleged the officer had no       same time, how do we assure public                                                    Photography
reason or warrant to enter the home and      safety and the quality of policing
that the RCMP did not follow its crisis      service?”
                                                                              layout pages   1, 2: Jonathan Charlton
January 22 – 28, 2010                                                                                                                                                             foCus: saVour the C          3
Marketplace migrating to greener pastures
Casey dorrell                               many people are ambivalent about
caseydorrell@gmail.com                      moving the market but added that
                                            the new building will have its own
   Every Saturday morning, thou-            atmosphere.
sands of Haligonians make a pil-               Keith Tufts of Lydon Lynch
grimage to the Halifax Farmers’             Architects, lead designer for the new
Market on Lower Water Street.               market, agreed the 4,050-square-
      But by summer, they’ll be             metre building will be more than
traveling a bit further.                    just a bigger space. A regular at the
   Erin Rogers, a recent Dalhousie          market, Tufts said the new building
University graduate, was one of             will become a “major heart of the
those who made the trek to the              city.”
market last week. Rogers said she is           “It’s basically heated by the sun,
disappointed by the plan to move the        the earth and the wind,” he said of
market a few blocks south to a larger       the building’s combination of geo-
building at Pier 20.                        thermal, solar and turbine power.
   “I love it here. It’s perfect. I don’t      He said it will also use about 10
want anything to change,” she said          times more local material than the
of the market’s current location.           average Halifax building. All the
   Leaning against an ironstone wall        wood being used is either local or
with her friend, Kate McWilliams,           salvaged and all other materials will
Rogers explained that she’ll miss           be non-toxic. Rainwater will be col-
the charm of the 175-year-old brew-         lected on the roof of the naturally
ery building that houses the market         day-lit building, which will help
when a new building opens this              irrigate the green roof and run the
summer.                                     bathrooms.
   “I don’t mind that it’s crowded,”            It should be one of the most sus-
she said as her friend nodded.              tainable buildings in North America,                                                                                                                        CASEY DORRELL
   And it is crowded. On a typical          Tufts said.                               Customers jostle for space on Lower Water Street’s farmer’s market.
morning, it’s common to smell food             The new market will also expand
long before there’s a chance to buy         to a six-day operation, giving ven-       size,” he said of his medium-sized         the new market.                           in the brewery, but no vendors could
it from a vendor. Instead, people           dors the chance to upgrade their          greenhouse operation.                         Left behind will be the few stores     confirm this. Bill Greenwood, whose
mutter “excuse me” while shuffling          temporary stands into permanent             It’s unclear how many vendors            in the brewery that aren’t part of the    company, Greenwood Lane, owns
awkwardly through twisting corri-           storefronts.                              will be open on days other than            market, such as House Warmings.           the property, said he’s also heard the
dors full of eager customers.                  Jim Bruce, owner of Riverview          Saturday, though. Many will be             Pat Donahoe has run the elaborate         rumours but hasn’t been contacted
   It’s these crowds that led Fred          Herbs, a local greenhouse opera-          taking a wait-and-see approach.            gift store for almost 15 years, and       by anyone.
Kilcup, general manager for the             tion, has been a market vendor for          “I’m a sole-producer, I need time        while she does have a lot of business       Kilcup said change will always
market, to plan the move.                   more than 20 years. He, along with        to make this stuff too,” said Kathy        during the week, half of her revenue      make people nervous, but he added
   “We need room and we need a lot          Sellwood Green, Julia’s Bakery, The       Legg, who’s sold a variety of sheep-       is from Saturday morning.                 he has every reason to believe that
of room,” Kilcup said. While at one         Dutchman and a handful of other           skin products at the market for more          “This is my mid-life crisis and I’m    the new market will be a success.
time there were 100 vendors at the          mainstays at the market will be           than a decade.                             having a good one,” she said.               “It’s a culmination of a lifetime of
market, it’s now home to close to           opening a joint-storefront at the new       While she said she’ll miss the              The     general    unease      sur-    work, really. It’s a big step that brings
twice that number each week, with           location.                                 ambiance of the current building,          rounding the move has led to              together all the efforts that every-
still more waiting for space.                  “I think it’s a real opportunity for   Legg, like most customers and ven-         persistent rumours of a smaller, alter-   one’s made for the last 25 years.”
   Kilcup said he understands that          agriculture producers that are my         dors, said she is looking forward to       native market opening this summer

                   editor’s note            affects their lives.                      tools of our field, I could not print an

                                                                                                                                     Love us?
                                              That is why we looked into a            issue without reference to the recent
                                            number of food-related issues that        devastation in Haiti.
                   kristy hutter            directly affect the masses, such as         It is important that citizens are
                   kristyhutter@gmail.com   local beef farmers who raise con-         aware of how their community is
                                            cerns for their industry, Halifax res-    helping globally.

                                                                                                                                      Hate us?
  Food – one of life’s greatest plea-       taurants recovering after a year of         That is why we had two of our
sures, also one of the defining             rough business, food gems that are        reporters look into local initiatives
ingredients of Haligonian lifestyle.        unique to the city, and many more.        that are assisting with efforts in
  Whether it’s a trip down to the             Drink – another integral part           the aftermath of the life-shattering
Farmers’ Market, a night out at one         of Halifax’s economic and social          earthquake.
of Halifax’s renowned restaurants,
or local efforts for food aid in the city
and around the world, this city does
                                              We looked at the wine industry
                                            and how increased consumption
                                                                                        The people of Halifax have been
                                                                                      through disaster and its aftermath
                                                                                      before, and we know how impor-
                                                                                                                                      Can’t live without us?
food good.                                  is helping to develop Haligonians’        tant it is to band together and lend
  I dubbed this week’s theme                pallets.                                  a hand.
“Savour the City” because food is             We also visited numerous local            I call on our readers to get involved
something I believe to be essential,        coffee shops and discovered how           locally.                                           send CorreCtions, Complaints, ConCerns
not only to survival, but to the cul-       café culture is growing in popularity       Help, whether it is through                               and letters to the editor to
tural and fiscal framework of our           in the city.                              donations or raising awareness.
society.                                      Conscious of the world’s goings-          No act of kindness is too small.                           theCommoner@ukings.ns.Ca
  People who live in and visit this         on and feeling the urge to exercise
city may not realize how much food          some social responsibility using the
                                                                                             page layout:   mark teo
4    saVour the City                                                                                                                                                          January 22 – 28, 2010

Out of season, not out of mind
Local vegetarian restaurants struggle to buy local in the winter months
mike gorman                                                                                                                                                           Mexico.”
mc286834y@dal.ca                                                                                                                                                         “Most small organic businesses
                                                                                                                                                                      around here,” says Myra, “they deal
   The winter months always offer                                                                                                                                     local first, and if they can’t get local,
a challenge to kitchens that define                                                                                                                                   then they go wherever is next best.”
themselves by organic and local                                                                                                                                          Restaurateurs Gass and Campbell
food.                                                                                                                                                                 agree that it is tough to maintain the
   “It’s not a proud point of the place                                                                                                                               integrity of their restaurants’ ideals
that we have to ship things in from                                                                                                                                   in the colder months, and the need to
California, but people still want to                                                                                                                                  turn to the southern American mar-
eat lettuce this time of year,” says                                                                                                                                  kets to fill out the stock orders is not
Matthew Gass, general manager                                                                                                                                         likely to disappear any time soon.
of the Wooden Monkey on Grafton                                                                                                                                          For Gass and the Wooden Monkey,
Street.                                                                                                                                                               one way to cope was to experiment
   Gass would rather serve local                                                                                                                                      with the menu.
winter root veggies like carrots and                                                                                                                                     “We felt we were getting typecast
turnips, available from many farms                                                                                                                                    as a strictly vegetarian restaurant,”
in the region, but he must bend                                                                                                                                       he says. “There was a demand for
to accommodate his customers’                                                                                                                                         meat, and for us, we didn’t lose or
wishes.                                                                                                                                                               take away from our vegetarian items.
   “There’s something to be said for                                                                                                                                  The menu kind of expanded.”
   While not exploding in popular-
ity as it has in some other larger
Canadian cities, the Halifax veg-
etarian and organic scene has been
going strong for the last decade.
                                                                                                                                                                      “   If they can’t get local,
                                                                                                                                                                      then they go wherever is
                                                                                                                                                                      next best.
                                                                                                                                                                                              Tanya Myra
                                                                                                                                                                                       Produce Manager
                                                                                                                                                                                          Planet Organic

 “   There’s something to be
 said for eating-to-season.
                     Matthew Gass
                                                                                                                                                                         He explains that, in the spirit of
                    Wooden Monkey                                                                                                                                     the Wooden Monkey, all meat served
                                                                                                                                                                      is raised in local, sustainable farms.
                                                                                                                                                                         “We’ve had some vegetarian staff
                                                                                                                                                                      members who, once they get to know
                                                                                                                                                                      the farmers, actually gone down to
  “The past two years have been our                                                                                                                                   see the farm and how the animals
best years,” says Levon Campbell,                                                                                                                                     are actually kept, they’re more likely
general manager of the Heartwood                                                                                                                                      to eat a chicken, because they know
Bakery on Quinpool. He cites a rise                                                                                                                                   the chickens have had a healthy life-
in health-driven diets and increas-                                                                                                                                   style and has been respected.”
ing need by many for gluten-free                                                                                                                                         The Wooden Monkey will host a
foods as having helped bring in new                                                                                                                                   series of dinners organized by the
customers.                                                                                                                                                            Halifax Association of Vegetarians,
  But, he warns, “it gets worse this                                                                                                                    MIKE GORMAN   a group of local consumers, sellers
time of year.”                            Levon Campbell and Laura Bishop, the manager and owner of the Heartwood Bakery on Quinpool Road.                            and advocates for the vegetarian
  “In the summer we’re almost                                                                                                                                         option.
exclusively furnished with produce        cost increase in imports from neigh-       also cut back to meet the demands of   awesome summer growing-wise.”                The first will be held Jan. 26, with
from the Annapolis Valley ... but as      bouring provinces.                         supply.                                  The grocer says she maintains           Geordie Ouchterlony of Home Grown
the year goes on, the order list gets       Today, in the middle of January,           “There are more organic growers      a high level of in-store quality by       Organic Foods presenting a talk on
smaller and smaller.”                     most of what he serves come across         than ever,” says Tanya Myra, the       adhering strictly to the “buy local”      the values and how-tos on eating
  Campbell is starting to notice that     the American border.                       produce manager at Planet Organic,     rule, but winter makes for the            and buying locally.
prices for shipping produce from            In Halifax, the winter season’s          just down the street from Heartwood    exception.
even the closest non-local source are     touch is felt by more than just the res-   on Quinpool. “They had a tremen-         “Most of the stuff right now, if it’s
on the rise, with a 30 to 50 per cent     taurant industry. Local grocers must       dous year last year, and we had an     not local or from Ontario, it’s B.C. or

                                                                                                                     Thursdays - 7:30 p.m. - EastLink Television (Channel 10)


                                                                                         page layout:   VinCenzo raVina
January 22 – 28, 2010                                                                                                                                                                   saVour the City      5
What’s the beef with N.S. farmers?
peter Clarke                               to exit the industry right now,” he        $2-million program will allow beef
peter.clarke@dal.ca                        said                                       producers to pay off some of the
                                              He said he is worried this will         interest on their loans.
  Almost all the beef available for        create a problem for the aging                “The program is only good if
purchase in Nova Scotia is from out-       population. Even if prices were to         you can get a loan,” said Andrew
of-province and the producers here         rebound, older farmers would not           Younger, Liberal MLA for Dartmouth
are feeling the pinch.                     want to re-enter the business.             East.
  “We need to get more cows on                “There is potential in rural Nova          “We look at this as nothing
the ground,” said Sean Firth,              Scotia for substantial industry,” said     more or less than an indication of
policy advisor for Nova Scotia             Firth.                                     financial support for the beef
Cattle Producers on Tuesday, to the           Firth argued that rural Nova            industry,” said Dave Oulton, chair
legislature’s standing committee on        Scotia’s largely tree-covered land         of the cattle producers, indicating
resources in Halifax on Tuesday.           would serve the province better            that simply throwing money at the
  The       organization’s    repre-       if some of it was converted into           problem will not help.
sentatives said it is extremely            farm land. The Nova Scotia Cattle             In     the     program’s      press
difficult for Nova Scotia beef pro-        Producers said they want a bigger          release, Oulton said, “Today’s
ducers to compete with the larger          herd to compete with monstrous             announcement ensures that some
western industries.                        industries, such as Alberta.               of the hardships faced by our
                                              “A demographic impossibility,”          farms, due to extremely low market                                                                                PETER CLARKE

                                           said Gary Burrill MLA for Colchester-      conditions, can be addressed.”              According to the Nova Scotia Cattle Producers, 90 per cent of beef bought in
    We’re still going to                   Musquodoboit Valley about the                 Nova Scotia Cattle Producers             Nova Scotia comes from outside the province.
go through an enormous                     proposal.                                  would like to jump on the “buy
                                              He referred to the fact that the        local” bandwagon but say it’s                 One thing he would like is             relevant again.
amount of hurt in the short
                                           tiny Atlantic Provinces are always         almost impossible to walk into a            improved genetics in the cows to           According to a Department of
term.                                      in this position when it comes to          supermarket and buy Nova Scotia             have a higher quality product at a       Agriculture report, the Nova Scotia
                      Leo GLavine          competing          with        indus-      beef, even if you were willing to           quicker pace. With that, he said “we     beef industry generated $21 million
               MLA for Kings-West
                                           tries    to     the      west     and      pay a little more for it, said John         will be able to better respond to the    in sales in 2008-2009. In 2006, there
  When mad cow disease hit Canada          suggested that they should be              Tilley, a representative for the cattle     market demands.”                         were 716 beef farms in Nova Scotia.
in the early 2000s, the price of beef      concentrating on high quality prod-        producers.                                    Ironically, Tilley said the only         “We’re still going to go through
fell drastically while the cost of doing   ucts and niche markets.                       “We want to produce what the             way to improve and standardize the       an enormous amount of hurt in the
business continued to increase.               The    meeting      followed    an      province needs and wants,” Tilley           genetics of their cows is to bring in    short term,” said Leo Glavine, MLA
Firth said input costs have increased      announcement made on Monday                said.                                       stock from the West.                     for Kings-West.
significantly and the industry needs       by Minister of Agriculture John               He said that there will always be          The producers are working with
to achieve better profits for their        MacDonell.                                 beef in Nova Scotia, but warned             a sustainable economic plan but
product.                                      He announced the new beef               there may not be a profitable               they said they are still unsure as to
  “Producers are making decisions          interest pay-down program. The             industry unless they save it now.           what is needed to make the industry

Bluefin blues: Haligonians pledge to give up tuna
VinCenzo raVina                                                                                                                     “The results have not been             go over their quotas, Chandler says.
vravina@gmail.com                                                                                                                 exactly what we hoped for,” says            Other tuna stocks are in trouble,
                                                                                                                                  Alan Chandler of the Nova Scotia         but the bluefin is one of the more
    New year, no tuna. That’s the                                                                                                 Department of Fisheries and              affected varieties. Bluefin is highly
pledge Bailey McGinn took for 2010.                                                                                               Aquaculture. The bluefin population      prized for sushi and sashimi.
  “I like to try and make good                                                                                                    hasn’t bounced back yet.                    Troy Atkinson, president of the
choices when it comes to my food,”                                                                                                                                         Nova Scotia Swordfishermen’s
she says. “I know that tuna is over-                                                                                                                                       Association, says the bluefin

exploited.”                                                                                                                                                                population, at least in Canadian
  McGinn studies biology and                                                                                                            We’re not asking you to            waters, appears to be healthy.
English at Dalhousie University. She                                                                                              change your life. It’s just a               “We’ve seen record numbers
and at least 90 other local people                                                                                                little thing that might help.            of bluefin. For most fisherman,
have agreed not to eat tuna this year.                                                                                                                                     they’ve become a little more than a
                                                                                                                                                     Bailey McGinn
  The pledge was set up by                                                                                                                       Dalhousie Student         nuisance.”
YourChoiceHalifax.ca, a website                                                                                                                                               Bluefin are destroying nets and
that promotes sustainable seafood                                                                                                                                          getting in the way of fishermen who
in Halifax, such as fish with large                                                                             VINCENZO RAVINA      Chandler says this may be             aren’t after bluefin, Atkinson says.
and healthy populations caught in          Bailey McGinn is giving up tuna as her new year’s resolution.                          because the eastern and western             In March, the Convention on
environmentally friendly ways.                                                                                                    stocks of bluefin have been mixing,      International Trade in Endangered
  YourChoiceHalifax.ca lists and           tuna,” says Jesse Kelly, one of the           Atlantic bluefin tuna stocks are         which makes getting accurate             Species will vote on a ban to trade
reviews restaurants in Halifax that        founders. Kelly says it’s a small step.    down due to years of overfishing.           information on the population            bluefin tuna.
serve sustainable seafood.                   “We’re not asking you to change          The total allowed catch has gone            difficult. Even though tuna on              “It’s hard to have legislation out
  Four marine biology students at          your life. It’s just a little thing that   from 22,000 tons in 2009 to 13,500          either end of the Atlantic are           in the open waters,” McGinn says.
Dalhousie University started the site.     might help.”                               tons this year in an effort to let the      considered different stocks, there’s     “It’s difficult to keep tabs on what’s
  “We’re tying to keep this website          McGinn says she loves sushi and          population rebuild.                         nothing stopping them from making        going on out there so overfishing in
very interactive, and I thought we         will miss eating spicy tuna rolls. But,       The rebuilding process began             transatlantic trips.                     general happens everywhere.”
might make a cute little New Year’s        she says tuna isn’t sustainable right      three years ago, when the allowed              Overfishing has been rampant in
resolution page about giving up            now.                                       catch was a little below 30,000 tons.       the east, where fishermen regularly

                                                                                         page layout:   monika WarzeCha
6   saVour the City                                                                                                                                                 January 22 – 28, 2010

Now that’s what we call local food
Our reporters took to the streets of Halifax in search of unique dishes. Here’s what they found.

                                               MARK TEO                                                                  KRISTY HUTTER                                                  JESSICA ILSE
The devilled tofu sandwich at Heartwood Bakery            The Chickenburger’s chickenburger                                              Darrell’s peanut butter burger

   Halifax has a vegan-friendly dish it has perfected:       Driving along the Bedford Highway, the flashing sign of a local food           Dan Joseph, owner of Darrell’s Restaurant, is used
the devilled tofu sandwich.                               landmark will dazzle you. The Chickenburger, in ’50s diner fashion,            to patrons’ looks of surprise at one menu option – the
   From the kitchen of chef Levon Campbell, it’s an       has been standing since 1940, attracting regulars for generations.             peanut butter burger.
open-faced sandwich found at Heartwood Bakery,               The pristine diner is known for, you guessed it, its chickenburger             Former owner Darrell Sibly created the recipe in
a vegetarian restaurant on Quinpool Road for more         – chunks of chicken kept in boiling broth then spooned onto a small,           1992 when the restaurant opened.
than a decade.                                            steamed bun. There is not much to this legendary dish but faithful                The peanut butter burger is the result of an “experi-
   Heartwood’s fare is served in the most authentic       customers swear by it, eating up to three in one sitting.                      ment gone right,” says Joseph. Sibly is a peanut butter
way possible. Skipping the processing, its grains and        Sinking your teeth into it is like biting into a leftover turkey sand-      enthusiast and simply put peanut butter on a ham-
vegetables are served up in whole, untampered form        wich the day after Thanksgiving dinner – scraps of warm, tender meat,          burger bun to create the recipe.
whenever possible.                                        juices seeping into a tiny value-plus hamburger bun.                              Outwardly, the peanut butter burger appears to be
   And their approach works.                                 So why do people like it?                                                   another gourmet hamburger, complete with bacon,
   Along with Satisfaction Feast on Robie Street, it’s       “It’s a constant thing, you know, it’s never changed right from its         lettuce, tomatoes, cheese, and mayo. The only addi-
one of the city’s best-loved veggie restaurants.          original recipe,” said Amanda Brown, a Chickenburger supervisor.               tion is the slab of peanut butter spread across the top
   For the devilled tofu, don’t expect any half-baked       “It’s something grandma would probably put together – good healthy           bun, giving a sweet taste to complement the meaty
Middle American influence: this dish is all Heart-        home-cooked food.”                                                             burger.
wood’s. The sandwich is served cold on dense brown           Brown, an employee of 10 years, is right. The burger, more compa-             Joseph bought the Fenwick Street restaurant in 1997
bread, topped with dill tofu pâté, rough-hewn toma-       rable to a sandwich, is devoid of grease, making it one of the healthiest      and the peanut butter burger came with it.
toes, organic greens, crunchy cucumber and sprouts.       choices on the menu.                                                              Sibly’s experiment has since won numerous awards
   The real highlight of the dish is the creamy tofu,        Other not-so-good-for-you favourites include their crispy onion rings,      from The Coast’s Best of Food and Drink for Best
which is slightly over-salted to compensate for the       homemade milkshakes and fresh, thin-battered fish and chips.                   Burger, a long-winning streak continuing in 2009.
heaps of toppings.                                           The chicken and beef are bought from a local farm and cooked fresh             “They don’t specifically put ‘peanut butter’ in the
   No, it’s not quite hard-boiled eggs and relish, but    daily on sight, said Brown.                                                    award title, but we know it’s the one that’s winning us
it’s also not another rubbery veggie burger.                 The busiest days at The Chickenburger are Saturdays and Sundays,            awards,” says Joseph.
   Order it up with a house salad – a mixture of or-      when they cook up to seven dozen chickens – that’s 84 (!) – and fami-             “We’ve never had someone try it and not like it,”
ganic greens, peppers, an assortment of toasted seeds     lies come in for their usual orders.                                           says Joseph, although some patrons are skeptical
with your choice of homemade dressing – and it’s a           But Brown says it’s the service that makes the meal.                        when placing their orders.
twist on stuffy summer picnic fare.                          “A lot of our staff have been here many, many years, some have been            Still, the peanut butter burger’s popularity contin-
   While it’s not the most celebrated of Heartwood’s      here 30 years,” she said. “We love serving our customers. It’s fun.            ues to grow as it wins awards, making it the second
dishes – that distinction goes to their sourdough         People come from all over.”                                                    best-selling item on the Darrell’s menu after the pita
bread and hearty brown rice bowls – it’s easily the                                                                                      club.
most adventurous.                                                                                                                           “The peanut butter burger gets all the fame.”

                                          – Mark Teo                                                               – Kristy Hutter                                                 – Jessica Ilse

              Street Level
              Steaming silkworm pupa is served in
              South Korea. Sardinians eat maggot-
              infested cheese. Raw puffin heart is
              a delicacy in Iceland.
                                                                         A drink called Purple Jesus. It         My buddy told me to try                  Prepared grasshoppers and
                                                                         had tea leaves in it, grape juice       something. It looked like chunky         grubs. They were nutty and
              We asked Haligonians what’s the                            and hard alcohol. And I found out       paste. I would like to believe it        crunchy.
              weirdest thing they ever ate or                            afterwards that it had crushed          was meat.... Like, regular meat.                              Stephen Fry
                                                                         caffeine pills in it.                   The kind of meat you won’t get in           Dalhousie Technical Support
              drank?                                                                             Adam Casey      trouble for eating.
                                                                              Univeristy of King’s College                             Micky Blanks
                                                                                                    Student                      Rapper, a.k.a. nixxx

                                                                                page layout:   kathleen hunter
January 22 – 28, 2010                                                                                                                                                        saVour the City      7

                                                                                     MIKE GORMAN                                                                                        KATHLEEN HUNTER

 The everywhere donair                                                                              Salvatore’s ‘Original’ pizza

    Depending on where you visit, the origin of the donair seems as mysterious as the                  In the North End of Halifax stands a villa. Inside that villa is a kitchen, and inside that
 ingredients in the ever-ready-to-serve rotating pillar of meat.                                    kitchen cooks a pizza.
     A historically-inclined gourmet chef could visit the claimed “home of the donair”                 But not just any pizza.
 many times in a day and never once return to the same restaurant.                                    “It’s straight-forward pure pizza the way it was originally meant to be,” says Chris
    The Kamoulakos brothers, Peter and John, are the among most popular claimants to                Cuddihy, owner of Salvatore’s Pizzaiolo Trattoria.
 inventing this delicious, if perplexing dish, responding to a general disregard from Nova             “It’s neither fancied-up in a gourmet style and it’s also not cheapened. We do everything
 Scotians in the ’70s to the traditional gyro and tzatziki sauce.                                   the old-fashioned way.”
    The two Greek brothers devised a sweeter, more appealing sauce for their Maritime                  With an ultra-thin crust dusted in garlic, swept in extra-virgin olive oil and traditional
 customers, made of condensed milk, sugar, and vinegar, and the rack of lamb was                    tomato sauce, covered in mozzarella cheese, and sprinkled with fresh parmesan and herbs,
 replaced with the column of spiced meat, typically a blend of beef and pork.                       Salvatore’s “Original” Pizza is spiced to perfection. It’s also the most popular item on the
    The dish didn’t take off until 1973, when Peter and John moved into the production              menu, fitting with Salvatore’s philosophy that “one key to great pizza is simplicity.”
 side of the business, and the now-regional institution King of Donair started selling the             Inspired by Salvatore’s New York Pizza, a South End restaurant where Cuddihy used to
 brothers’ creation to hungry Haligonians.                                                          work and that closed after just three years in the early ’90s, the Young Street restaurant has
 Since then, the simple meal, usually served in a pita wrap with sliced tomatoes and on-            been in business for 15 years.
 ions and dripping in sticky donair sauce, has become as recognizably Halifax as Citadel               “It needed to be here,” says Cuddihy. “You could tell it was missing. We needed this kind
 Hill. Most who’ve spent a night on the town have ended up at the famous Pizza Corner,              of pizza, so we opened it up again.”
 enjoying a satisfyingly greasy treat while they can still remember the night.                         Cuddihy said Salvatore’s recipes were developed over the course of two years by about 15
    Today, this Nova Scotian staple comes in many shapes—and some impressive sizes.                 people, most of them customers.
    You can have it on a bun, as a donair burger or in a sub sandwich.                                 Suggestions included drying the vegetables and putting them on half-way through the
    Or smeared across a pizza pie.                                                                  cooking time.
    Or over a bed of fries, the spicy meat smothered in cheese curds and gravy for a                   “It takes longer,” says Cuddihy, “but we use real recipes, real ingredients – we always
 (possibly literally) heart-stopping plate of donair poutine.                                       have.”
    Fancy the sweet donair sauce? Try using it as a dip for apples or carrots. Want it on a            “Real” is a word that could be used to describe the whole Salvatore’s experience. Mostly
 stick? Or just deep fried in a thin crispy shell? Donair egg rolls (above) and pogo sticks         used for take-out, the restaurant is a small, quaint space with bright yellow walls, hang-
 are available across the metro area.                                                               ing plants, and a piece of relief art depicting Italy – “The Boot” – itself. A facade of a villa
    Grocery stores sell do-it-yourself kits, although few live up to the standards of flavour       separates the kitchen from the sitting area.
 of the real deal.                                                                                     It’s a place in high demand. On a Friday night, Salvatore’s makes 200 to 300 pizzas, most
    There’s legend of donair salads lurking out there somewhere. For the colossal                   for take-out.
 appetite, it can even be ordered by the pound.                                                        And if pizza isn’t enough, there’s always traditional Italian dessert: gelato, sorbetto, and
     In Halifax, the donair truly is king.                                                          cannoli, as well as cheesecake made by Cuddihy’s wife.
                                                                                                       “Everything, absolutely everything is made here,” says Cuddihy.
                                                                             - Mike Gorman                                                                                         - Kathleen Hunter

Hospital food.                         Cod liver pâté on crackers. It felt     Kombucha. It’s fermented bacteria        I ate black bear meat. The bear         Pickled sea worm in Indonesia.
                   Steve McInnis       slimy and mushy.                        that you drink. It’s carbonated,         had been freshly killed and just        It was weird – but fine. They put
                 Hospital Patient                         Sarah Goddare        and every once in a while you get        bled the day before. There was          them in an old wine bottle with
                                                  Dalhousie Law Student        a slimy bit. It’s supposed to be         something spiritual going on. It        vinegar. They were just sort of like
                                                                               good for your digestive system.          wasn’t like eating a chicken – it       vinegary grit.
                                                                                                      Will Perkins      was something that can kill you.                             Katie Guitton
                                                                                                 Coffee Aficionado                            Kyle Jackson                     Zumba Instructor
                                                                                                                                    Artist / Gus’ Pub Chef

                                                                                    page layout:   kristy hutter
8    saVour the City                                                                                                                                            January 22 –

Emily McCarthy is the accommodating barista at the Smiling Goat on South Park Street.
It’s a joint known for its espresso art.

                                                                                                 Roast it, blend it, brew i
                                                                                                 Harder, better, faster, stronger is the nam

Jim Dikaios, owner of Java Blend, supplies many independent coffee shops.                        Beans are roasted fresh daily at Java Blend on North Street.

                                                                            page layout:   meggan desmond
– 28, 2010                                                                                                                                      saVour the City   9

                                            Caitlin Ryan and Ashley Rowsell talk life, love and the pursuit of happiness at Uncommon Grounds on Argyle Street.

it, froth it, pour it, sip it
me of the game for local coffee lovers
             Photo essay by Mark Teo and Meggan Desmond

                                                                           James Neish prepares a fair trade treat at Spring Garden Road’s Just Us!

                                                     page layout:   mark teo
10 s         aVour the City                                                                                                                                                       January 22 – 28, 2010

Taste test crowns Brit brew king of beers
Jonathan Charlton                          Still, a night that includes Star                                                                                              The malt and wheat flavours – almost
jonathan.charlton@dal.ca                Wars is always better than one that                                                                                               like a cider – begged for an orange
                                        doesn’t.                                                                                                                          slice and were a good fit for a light
   It’s important to know which beers      The second thing that happened                                                                                                 beer.
are good to drink.                      was the result of a flaw in the meth-                                                                                                Second: Garrison Winter Warmer.
   So, solely with the benefit of The   odology of the test. After about the                                                                                              We couldn’t quite pick out the indi-
Commoner readers in mind, I decided     fourth beer we realized that we                                                                                                   vidual cinnamon, clove and brown
to conduct a beer tasting.              should have been spitting out the                                                                                                 sugar flavours bragged about on the
   The jury consisted of myself and     beer after we’d tasted it, rather than                                                                                            label, but the overall effect certainly
fellow Commoner reporter Peter          swallowing it.                                                                                                                    impressed us. Smooth, thick and
Clarke.                                    I won’t say we became less than                                                                                                with a pleasant aftertaste, this beer
   The method: we’d each score a beer   sober judges of the beers – we simply                                                                                             certainly lived up to its name.
out of 10, then add our totals. The     didn’t drink enough for that. But I will                                                                                             And the winner is: McEwan’s
beer with the highest combined score    admit we were much louder critics as                                                                                              Scotch. Haven’t heard of this one?
would win.                              the tasting went on. Eric, our friend,                                                                                            Neither had we until the day of this
   The beers represented a variety      became quite alarmed at the grow-                                                                                                 test.
of styles and countries. Many of        ing intensity of criticism we hurled at                                                                                              This Edinburgh-brewed 8-per-
them may be new to you – they were      both the beer and the TV.                                                                                                         cent dark lager took top honours for
certainly new to us.                       Eventually we did reach the last                                                                                               being an exceptionally drinkable
   The test began in a refined and      beer. Here are the results:                                                                                                       strong beer. It’s malty without being
organized manner. We sat down at a         Sixth: Mythos Lager. This Greek                                                                                                overpowering, and the coffee flavour
table and began drinking, pen and       brew wasn’t bad, but it also didn’t do                                                                                            enhances instead of dominates.
paper in hand. We tasted the first      much to stand out. It wasn’t particu-                                                                                                As Peter noted, it will “put Celtic
beer, graded it, then moved on.         larly smooth or flavourful. Inspiring                                                                                             hair on your chest,” but I thought it
   Then two things happened.            comments such as “meh” and “drink-                                                                                                also had one of the best aftertastes.
   First, another friend who lives      able,” it didn’t threaten the top beers.                                                                                             I gave it 9 out of 10, the highest
in residence with us came into the         Fifth: Faxe 10%. This Danish                                                                                                   score of the day, and Peter gave it 8,
common room and turned on the TV.       extra-strong beer lived up to its name                                                                                            tied for the highest he gave out. A true
The movie he started to watch was       – the first sip comes as a mule kick                                                                                              dark horse.
Star Wars: The Phantom Menace.          to the mouth. After you know what                                                                                                    Clearly my little test wasn’t perfect.
   Peter and I are both avid – avid     to expect it’s more enjoyable, but it                                                                                 SAM RAMOS   I couldn’t fit in a red ale or a weissbier,
– fans of the original Star Wars        doesn’t have the smoothness or fla-         Seven different beers were put through rigorous scientific testing.                   and we’re missing some well known
films. We are equally passionate in     vour to make it a preferable bever-                                                                                               brands. You might argue that we
our disdain for the prequel trilogy.    age. There are better high-percentage       Keith’s. But we also felt the overpow-      disagreed on the American Anchor          showed a bias towards darker beers.
Essentially, half of our beer tasting   beers out there – such as the winner        ering aftertaste held it back – it nearly   Steam Ale. He felt the pleasant aroma,       Our goal was to try some beers that
became a critique of the movie: how     of this tasting.                            overpowered subsequent beers we             easy-to-drink flavour and lack of         we’d never tried and see how we liked
nothing makes sense, the acting            Fourth: Propeller India Pale Ale.        tasted.                                     aftertaste was a good fit on a 4.8-per-   them, then share our verdict.
is terrible and how Jar Jar Binks is    We agreed that this strong, bitter, full-      Third (tie): Anchor Steam Ale            cent beer. I thought it tasted weak. We      That we got to watch Star Wars was
absolutely hateful.                     bodied ale was better than Alexander        and Bavaria Light Lager. Peter and I        both liked the Dutch Bavaria Light.       a bonus.

Indecent exposure: Facebook foodies show too much
                  disgraCebook             Frederick Kaufman, a writer for          extreme, that’s highly pleasurable.         Ramsay. The result is mostly crappy       Steve’s a graphic designer! Stacey’s
                                        Harper’s magazine, blames gas-              They can entertain themselves and           meals and boring photography.             a bike courier! – that’s not enough
                                        tronomy’s new voyeur culture on             other people.”                                 Of course, Generation Y’s obses-       for others. And for those people,
                  mark teo              the Food Network, which he says                Baumann says that like porn, the         sion with food isn’t just limited         their food choices can add a little
                  mark.teo@dal.ca       has turned culinary creations into          lavish portrayal of food on televi-         to carnal pleasures. Like extreme         spice to their personas.
                                        objects of fantasy.                         sion allows viewers to enjoy experi-        sports, straight-edge – abstaining           “People have multi-faceted iden-
   There’s a pornographic plague on        “That leg of lamb, that big chunk        ences vicariously. That’s why, like         from drinking and drugs for non-          tities,” says Baumann. “And they
my Facebook newsfeed.                   of steak, that was the star,” he told       a leaked Kim Kardashian sex tape,           religious reasons – and hammer            can combine identities with being a
   It’s not a Lindsay Lohan party       National Public Radio in 2005. “The         people can’t pry their eyes away            pants, foodie-ism is becoming a           foodie. You can be a business person
explosion or the cleavage of Meghan     fetishized focus on it was clearly a        from a glitzy gastronomic photo             cultural fashion trend.                   and a foodie.”
McCain, the social (media) butterfly    pornographic focus.”                        shoot.                                         “Foodie culture is defined around         Besides, unlike music, art or
daughter of a certain Republican           Unsurprisingly, Kaufman says                But Facebook snack spam – pun            eating practises, the way we pro-         film, food is a bare necessity of life.
senator.                                that the Food Network’s target demo-        intended – fails for the same reason        duce food and the way we talk             Incidentally, 25-year-olds declaring
   Nope, it’s photos of cupcakes. And   graphic are the 18- to 35-year-old          grainy, amateurish sexts fail: Betty        about food,” says Baumann. “Young         vegan lifestyles might be the new
soup made from scratch. But mostly      males – that tech-savvy bunch who           Crocker cupcakes pale in compari-           people tend to be more politically        16-year-olds wearing Ché Guevara
cupcakes.                               can’t get enough of social media, or        son to a Rachael Ray offering.              engaged, and there’s now aware-           T-shirts.
   This isn’t your grandmother’s        pornography for that matter.                   “Part of the big lie of porn and part    ness of political consequence of the         Facebook is, if nothing else, an
porn. Generation Y’s current               While that’s a target audience           of the big lie of the Food Network is       food choices we make.”                    online (and sometimes exagger-
fixation is snack smut.                 for advertisers, Shyon Baumann,             things are made to look extremely              More than ever, people are con-        ated) depiction of one’s persona, so
   And it’s parasitic to newsfeeds.     a University of Toronto sociology           simple when in fact they’re extraor-        cerned with ethical eating and            it makes sense that foodies would
   That Australian backpacker you       professor and co-author of Foodies:         dinarily complex,” Kaufman told             issues such as labour rights, animal      broadcast their creations online.
met in Laos is baking up titillating    Democracy and Distinction in the            NPR.                                        treatment and the environmental              But unadventurous food-spam
tilapia. Your pilates instructor is     Gourmet Foodscape, says there’s                Problem is, plenty of my Facebook        cost of a meal. Being a foodie, like a    still just feels like Facebook
making orgiastic okra. And some-        more to the story.                          pals believe that seductive lie – and       political affiliation, has become an      narcissism.
where, there’s the assumption that         “Men are interested in food as a         the delusion that with a wok and a          identifier.                                  Stick to the vacation pictures
you – their friend, according to        spectacle,” he told The Commoner.           dusty box of Hamburger Helper,                 While some are content using           because, sugar, I don’t care about
Facebook – should care.                 “It can be something that is                anyone can become the next Gordon           their profession as an identity –         your cupcakes.

                                                                                         page layout:   Casey dorrell
January 22 – 28, 2010                                                                                                                                                        saVour the City        11
Restaurants recovering from economic fall
Owners hopeful for thriving business following less-than-stellar 2009
kristy hutter                             were half what they used to be,” said
kristyhutter@gmail.com                    King. “Some of our regulars were not
                                          coming in as often as usual and we
  Halifax’s restaurant industry has       did not experience new clientele.”
taken a hard hit since the beginning         Nova     Scotia’s    spokesperson
of last year’s recession.                 for the Canadian Restaurant and
   But as the new year unfolds, some      Foodservices Association, Luc
restaurant owners say they are hope-      Erjavec, gave other reasons for the
ful their businesses will thrive again.   business slowdown over the past
  The owner of Halifax’s Da Maurizio      two years – H1N1 panic, the lack of
restaurant, Tanya King, said she          parking downtown, and the city’s
noticed business getting better           shabby snowplowing job.
in July. Since then, the number of           He said the fall in the restaurant
patrons eating at the Italian restau-     industry goes beyond the recession,
rant has increased tremendously.          and that the government does not
  She said last month was the best        recognize the value of the restaurant
December the restaurant has ever          business.
seen.                                        “You can’t open a newspaper with-
  “I really think it was because          out the government giving handouts
people were sick and tired of having      to farming or forestry industries,” he
nothing this Christmas,” she said.        said.
“The depression is over. They want           “We never ask the government
to get out and have a good time           for handouts – that’s not our indus-
because they can’t go without doing       try. To put that in a scale with other
that for a second year in a row.”         industries we employ more people
                                          than farming, fishing, logging,
                                          finance and insurance combined.”

                                             According to the association, the
    Culturally and                        restaurant industry makes on aver-
socially, we are integral to              age $1.5 billion in sales every year
communities. We are such                  in Nova Scotia and employs almost
                                          30,000 people, 13,000 of which are
a big part of the economy
                                          under the age of 25.
and governments have to                      “How many students have we put
recognize that.                           through university in the HRM?”
                    Luc Erjavec           asked Erjavec. “Culturally and
       Spokesperson, Canadian
   Restaurant and Foodservices            socially, we are integral to commu-
                   Association            nities. We are such a big part of the                                                                                                                 KRISTY HUTTER
                                          economy and governments have to          Tanya King, owner of Da Maurizio, says the restaurant has already booked wedding rehearsal dinners for August.
                                          recognize that.”
  But a year ago, business was               For example, he said the Nova           This means restaurants could offer     with the opportunity to come in for     dinners for August and businesses
rough. She listed a number of rea-        Scotia Liquor Corp. should offer         competitive prices on their alcohol      an inexpensive bowl of pasta, she       are booking the restaurant for corpo-
sons as to why her restaurant expe-       restaurants wholesale pricing on         and larger portions of each bottle       said she believes her restaurant        rate events in the fall.
rienced a lull – most resulting from      alcohol – something liquor boards        sold would go to the manufacturer.       is an essential part of community         “Things are starting to come out
the economic downturn.                    in other provinces do. He said res-        King said she agrees that the res-     development.                            of the hole,” she said. “I think that
  “Corporate groups weren’t book-         taurants would then be able to buy       taurant industry benefits all of soci-     She said she is hopeful for the       people just either bit the bullet or
ing as much, and if they did, it wasn’t   more booze and the economic spin-        ety. Between hiring faithful staff       coming year. Couples are already        that perhaps their financial situation
for the same capacity. The numbers        off would benefit local brewers.         members and providing students           planning     wedding      rehearsal     turned around.”

                                                                                                                              THE KING'S
                                                                                       Visit it online at www.kjr.ca
                                                                                         page layout:   JessiCa ilse
12 s           aVour the   City                                                                                                                                                    January 22 — 28, 2010

Decades later, celebrity chef still inspires
JessiCa ilse                              buzz around cooking and Julia Child.      of French Cooking with his ability to        the leader of an earlier generation.       could cook and they could have fun
js541806@dal.ca                              The movie is based on the lives of     truss a chicken.                                “There was no cooking program,          while doing it.”
                                          two women: Julia Child (portrayed            But, unlike Julie Powell, don’t           no Food Network. It was kind of like         The appeal of cooking, for
  Back in the late 1960s, standard        by Meryl Streep), the chef famous         expect Nickerson to cook his way             the Dark Ages: people stuck to local       Nickerson, is based in the senses.
meals in the small fishing village        for introducing French cuisine to         through Child’s Mastering the Art of         recipes, there wasn’t much innova-           “There’s nothing better than the
of Wood’s Harbour included stew,          Americans; and Julie Powell (por-         French Cooking.                              tion.”                                     smell of onions and garlic cooking,
soup, meat and potatoes, and bread        trayed by Amy Adams), a New Yorker           “If I had the time, which I don’t, I’d       Nickerson says Child is appeal-         or a loaf of bread just coming out of
and biscuits. No man would ever           who spent a year cooking the 524          never make it through the aspic sec-         ing because of her casual attitude         the oven. Then after you’ve enjoyed
admit to cooking, much less that he       recipes in Child’s Mastering the Art of   tion. God, I hate aspic.”                    towards a formal cooking style.            all the smells, you get to taste it.”
enjoyed it.                               French Cooking.                              Aspic is a savoury jelly made from           “She made everyone feel that they
  Yet Peter Nickerson can remember           “I didn’t know who Julia Child         meat and used in meat recipes.
his father buying Italian and Chinese     was,” says Nickerson, because in              “Imagine beef broth as a Jell-O
cookbooks and experimenting with          his rural home, the only TV stations      flavour.”
herbs and wine—then cutting-edge          available were CBC and ATV, which            The Culinary Arts program at the
cooking.                                  only came in if the weather was           Akerley Campus of the Nova Scotia
  Nickerson remembers his par-            clear.                                    Community College in Dartmouth is
ents having specific cooking roles:          It wasn’t until Nickerson was          always waitlisted, and up to 160 stu-
his mother, Grace, would cook the         living in Ontario, studying radio and     dents are enrolled. Five other cam-
meat and potatoes, and his father,        television arts at Algonquin College,     puses offer a form of the program.
Crandall, would experiment with           that he saw Child’s cooking show,            The two-year program teaches
ethnic dishes.                            Cooking with Julia, on PBS.               students the basics of fine dining,
  Nickerson first tried his hand at          “It was funny to watch her slam        including food-handling, plating,
cooking at the age of 14. Now, 40         food around, drop dishes on camera,       planning, and kitchen and restau-
years later and working as a para-        and just be fearless,” says Nickerson.    rant management.
medic, he has developed a repertoire         “I loved her attitude about cook-         “Some students are fresh out of
of recipes.                               ing. Her catchphrase, ‘Be fearless,’      high school. Some students come
  “Anything where you can play            sums it up. You can’t be too serious      from universities because they
around with the recipe ingredients        and unmoving when you cook,” he           didn’t find their niches. Some are
and change things to suit your own        says.                                     mature students,” says Claude
tastes is my kind of recipe.”                “The more you enjoy the process,       AuCoin, a culinary arts instructor at
  One of Nickerson’s cooking inspi-       the better the recipe turns out and       the Akerley campus.
rations is Julia Child, the iconic        the better it tastes.”                       “There’s something expressive
American chef.                               Nickerson has tried a few of Child’s   and creative about cooking,” says
  Last August, the smash-hit movie        recipes, including beef bourgui-          AuCoin. “It’s very therapeutic.”                                                                                          JESSICA ILSE
Julie & Julia premiered, creating a       gnon. He credits Mastering the Art           As for Child, AuCoin says she was         Julie & Julia continues to draw new cooks into the kitchen of Julia Child.

Nova Scotia uncorks a new taste for reds and whites
monika WarzeCha                                                                                                                  management student at Dalhousie            drinking wine. He cites pretension
monika.warzecha@dal.ca                                                                                                           University, grew up with wine on the       as one of the reasons people might
                                                                                                                                 table at family dinners.                   be soured on the drink.
   Alexander Keith’s grip on Nova                                                                                                  He says he had to work at enjoying          “People are intimidated, ner-
Scotia might be slipping.                                                                                                        wine, but stands by his decision to        vous,” he says. “If you’re willing
   The province has been evolving                                                                                                acquire the taste.                         to go out to a bar and try a beer,
into a society of wine drinkers over                                                                                                                                        there’s nothing intimidating about
the last decade.                                                                                                                                                            that. And it should be the same

   A 2006 Statistics Canada study                                                                                                                                           with wine.”
says wine sales in Nova Scotia have                                                                                                  The old strict rules about                Other people are noticing
doubled since 1993, the largest                                                                                                  what you can eat with wine                 increasing accessibility when it
growth in the country. The average                                                                                               are being broken.                          comes to wine.
wine sale per adult went to 13.6 litres                                                                                                                 Jane Wright            Jane Wright is the owner of Jane’s
in 2005 from 6.4 litres in 1993.                                                                                                                  Restaurant Owner          On the Common, a restaurant that
   “We’re growing at a faster rate                                                                                                                                          chooses its wine list with the help
because we had a lot of room to make                                                                                                Brisebois enjoyed the experience        of a sommelier.
up,” says Rick Barrington, vice presi-                                                                         MONIKA WARZECHA   of wine so much he took wine edu-             “The old strict rules about what
dent of communications for the Nova       Jane Wright matches the wines with the menu at Jane’s On the Commons.                  cation courses at the Bishop’s Cellar      you can eat with wine are being
Scotia Liquor Corp.                                                                                                              wine store and joined Dalhousie            broken,” she says, citing red wine
   Barrington says that in the late       years ago, the company mainly             drinks. Wine increased by about per          University’s Wine Society.                 with fish as an example.
1990s and early 2000s, customers          had promotions and sales for spir-        cent. It’s closest competition, beer,           William Demers, the chair of the           Keeping it casual and keeping an
were demanding more choice.               its on the floor, but now, the focus      only increased by 0.6 per cent.              society and a fourth-year history          open mind is what Demers suggests
   “While in the past the wine selec-     is largely on wine.                          A similar increase was seen from          and philosophy student, started the        when trying out different wines.
tion may have stayed pretty static,          The corporation’s annual reports       2007 to 2008. And last year’s report still   group to bring people from different          “It’s like music. You listen to
we bring in anywhere up to about          point to a steady rise in the amount      has wine leading in volume percentage        faculties across the school together.      album the first time and you go, ‘I
1,000 different wines in and out of       of wine sold.                             sold, though the number has leveled off         The wine society was founded by         like three songs on the album, but
the market every year now,” he says.         From 2006 to 2007, the percent-        at a little over four per cent.              Demers in 2007 and has a mailing           the rest I’m not too keen on.’ But the
   Barrington says that the corpora-      age of wine sold overshadowed                Some new converts to wine are             list of about 200.                         next time you listen to it, you pick
tion has also made an effort to pro-      spirits, beer, and ready to drink         becoming passionate about the drink.            Demers hopes the group can              up things you didn’t notice before.”
mote wine in the stores. Roughly six      products or packaged mixed                   Laurent Brisebois, a first-year           bring a more casual attitude toward
                                                                                          page layout:   mike gorman
January 22 — 28, 2010                                                                                                                                                            saVour the City     13
Pita pizzazz: Ethnic groceries thriving
monika WarzeCha                         also make shopping for food – often
monika.warzecha@dal.ca                  a confusing experience in a new
                                        country – easier for immigrants.
  From hummus to habitant soup,            “The store owner often knows
the shelves of the Mid-East Food        exactly what the person is asking
Centre hold an eclectic mix of items.   for,” she says, “and if they don’t have
  Though the independent gro-           it, they’ll go out of their way to get it.”
cery store at Agricola and North           When customers aren’t sure what
streets boasts goods from the           they’re looking for, they often turn to
Mediterranean and Middle East,          Mohamad for recipe advice. He says
there are a number of foods that lie    he always makes sure to leave room
outside these geographic confines.      for individual tastes.
  Amid pomegranate salad dress-            “When the customer asks, ‘What
ing, Turkish delight, and Arabic        do you mix? What do you put?’
pepper are tins of sardines from        I say, ‘Listen – different people,
Portugal, sesame oil, and Jamaican      different style. Whatever is good for
marinade.                               yourself.’”
                                           But conversations aren’t always
                                        limited to food.

                                           “They smile, they tell story
    The store owner often               sometimes. Sometimes they come
knows exactly what the                  to ask advice. Even about social
person is asking for, and if            things,” he says. “They ask about
they don’t have it, they go             relations, family.”
out of their way to get it.                Gregarious and with a wry sense
                Nabiha Atallah          of humour, the 54-year-old chats
    Immigration Settlement and          easily with everyone who comes to
           Integration Services         the counter at the front of his store.
                                           The shop contains a row of
  Salam Mohamad, co-owner of the        freezers of halal meats and four
store, caters to customers as varied    aisles of foods, the shelves closest to                                                                                                                 MONIKA WARZECHA
as his offerings.                       the window holding spices such as             Customers keep coming back to the Mid-East Food Centre because of the variety of products and the friendly service.
  He says about 60 per cent of          oregano, cumin and cardamom.
the people who visit the store are         The back of the store opens up to a          Mohamad found a farmer who             business.                                   “I come here very often because I
Canadian, while the rest make up        small café. A cluster of tables face a        would drop off a box or two of             “I never think about grocery. It       like to support the small, indepen-
a blend of different backgrounds,       counter filled with ready-to-eat foods        parsley a week in the summer.            was just opportunity – I saw that,”      dent grocers,” Anand says. “Also, I
Turkish being the most common.          such as tabbouli, lentil salads and             “Mostly, we use it for tabouli.”       he says.                                 find they have better quality food –
  Mohamad’s store is part of a          pitas with zaatar.                              The shop also sells local honey          Mohamad started out as a high          like the olive oils and the pita.”
growing trend. A 2007 report by            The Mid-East Food Centre                   and in-season greens.                    school physics teacher in Baghdad,          Independent grocery stores like
Agriculture and Agri-Food Canada        occupies a peculiar place in the                                                       and in 1990, moved to Vancouver.         the Mid-East Food Centre might
says world food products make up        grocery business. Though the                                                              He settled in Halifax in November     seem small, but they take up a
more than 12 per cent of all retail
food sales. These types of food have
a five per cent annual growth rate in
                                        store largely stocks foreign foods,
                                        Mohamad makes the effort to sell
                                        goods from local suppliers.
                                           Parsley       is      a      common
                                                                                      “   I come here very often
                                                                                      because I like to support the
                                                                                      small, independent grocers.
                                                                                                                                 He and Feras Abdal Rasoul, who
                                                                                                                               moved to Canada from Iraq in the
                                                                                                                               spring of 2007, bought the store and
                                                                                                                                                                        significant piece of the market.
                                                                                                                                                                           A 2008 Kraft Canada-Canadian
                                                                                                                                                                        Grocer sponsored study says inde-
                                                                                                                                                                        pendent grocers make up about
  Nabiha Atallah, manager of com-       ingredient in Middle Eastern                                          Nitin Anand      reopened under their management          40 per cent of Canada’s $76-billion
munications, research and devel-        cooking and Mohamad didn’t know                                         Customer       in January 2008.                         grocery industry.
opment at Halifax’s Immigration         the herb was available from local                                                        For Mohamad, interacting with             That’s why Mohamad isn’t too
Settlement and Integration Services,    farms.                                          While Mohamad speaks fondly of         people is the best part of his job.      worried about the big grocery store
sees ethnic grocers as playing a           “The first year was difficult,”            his own backyard garden of green           At the counter, he rings in            chains. He says he feels these rela-
role in helping immigrants main-        Mohamad says. “Then I found out               peppers, cucumbers and leeks, he         Nitin Anand, a biology student at        tionships will keep people coming
tain their sense of identity. They      that they grow it here in the Valley.”        says he never saw himself in the food    Dalhousie University.                    back to the Mid-East Food Centre.

                                                                                          Covering DAL, SMU, MSVU, NSCAD, KING’s, AST and NSCC

                                                                                         page layout:   James Whitehead
14       arts & Culture                                                                                                                                                        January 22 – 28, 2010

This ain’t your little sister’s vampire flick
Our reviewer checks out the latest action movies; sink your teeth into one but skip the other
                  pete’s piCks           vested of blood.                         while. It was overly orchestrated          but sadly, not in this case. His per-    really clear until about 10 minutes
                                             The lead in this film is Ethan       and seemed like it was trying to           formance was great but that isn’t        before the end. Then the movie
                                         Hawke (Lord of War, Training             emulate John Williams’ Star Wars           the problem, so just forget him for a    ends abruptly and you are left con-
                  peter Clarke           Day), who plays a vampire blood          score at times. They could have            moment.                                  templating what has just happened.
                  peter.clarke@dal.ca    researcher and is sympathetic to         toned it down a notch.                         The movie has a religious under-         With some writing tweaks this
                                         humanity’s plight. It’s great to see       If you’re tired of seeing vampires       tone that it is poorly explained. The    could have been a gem of an action
  Daybreakers and The Book of Eli        Hawke back on the big screen. He         fall in love on the big screen, on         characters are constantly making         movie. But instead, the audience
are the latest in Hollywood’s attempt    doesn’t do many movies but he            television and in books, you should        indirect references to Christianity.     is left disappointed and confused.
at saturating us with flavour-of-the-    picks quality roles that are within      check out this movie. No love, just        These are difficult to follow because    Rent it, or better yet, rent Children of
month genres: the apocalypse and         his range.                               action, violence and conflict.             religion is only briefly mentioned       Men with Clive Owen – same idea,
vampires. As tired as I am of the            Supporting him as a human                                                       by characters who should have            better movie.
subject matter, I gave these movies      underground fighter is Willem              The Book of Eli is the first disap-      made profound religious speeches
a shot.                                  Dafoe (Spiderman, Platoon, Life          pointment of 2010.                         in order to advance the story.
  Daybreakers basically takes            Aquatic) and, frankly, it’s always a         This movie boasted so much                The purpose of the movie is not
everything you’ve ever known             pleasure to watch him act. His char-     potential but was squandered with
about vampire movies and turns it        acters are always full of personality.   questionable writing and a weak
on its head.                             He has some timely comedic lines         supporting cast.
  The movie is set in the not-so-        in the movie that will cause you to          If you’ve ever seen the game
distant future where nearly all of       smile amid the blood and gore.           Fallout 3 for Xbox or Playstation,
humankind has been transformed              Speaking of blood, there was a lot    then you can generate a clear image
into vampires – a good deal for          of it in Daybreakers. You may want       of what The Book of Eli is like. It is a
some and not for others.                 to avoid seeing this movie if gory       post-nuclear-war world and almost
  The remaining humans form an           scenes bug you, because it’s damn        everything is reduced to rubble,
underground resistance and fight         graphic.                                 survivors doing what they can to
for survival while the vampires             This film is dark – really dark –     keep surviving.
hunt them down, only to put them         and is meant to be taken seriously            Denzel Washington (Training
in a Matrix-like holding facility        but the soundtrack will oddly bring      Day, Man on Fire) has the lead and is
where they are kept alive and har-       you out of your trance once in a         usually a shoo-in for a good movie                                                                           JONATHAN CHARLTON

CD Reviews: From post-rock to post-coital
                  hear here                                            R. Kelly – Untitled                                                 Caspian – Tertia
                                                                       kkk1/2                                                              kkk
                  mark teo                                                  Would-be recessionistas and mid-life accountants take               Let’s get this out of the way – a large majority of instrumen-
                                                                       notice: R. Kelly is the de-facto post-millennial renaissance        tal post-rock is cinematic. Explosions in the Sky’s tracks on the
                                                                       man. Once the star of the Space Jam soundtrack, Michael             Friday Night Lights soundtrack and Godspeed’s contributions
  By Divine Right - Mutant Message                                     Jordan, Bugs Bunny and Co. likely disowned him after he             to 28 Days Later prove that.
  kkk1/2 (out of 5)                                                    peed on a minor, videotaped it and blamed the whole fiasco              So, if there are any fans of the genre in Hollywood – and
                                                                       on his brother.                                                     it appears there are – someone should really send Spielberg a
     Don’t fault Jose Contreras, By Divine Right’s ringleader, for         But that was 2002.                                              copy of Tertia.
  having some pretty powerful friends.                                     Since then, he’s released three stellar albums, pioneered           For Caspian, density and technical brilliance is the name of
      He employed Broken Social Scene-sters Leslie Feist and           the hip-hopera genre with Trapped in the Closet and went            the game – it’s impossible to tell, through the layers of distor-
  Brendan Canning to create 1999’s Bless This Mess, one of the         viral with the cinema verité YouTube hit “Real Talk.”               tion pedals, whether the Boston collective absent-mindedly
  finest Can-con albums of all time. And with that CD, By Divine            And that’s where Untitled enters.                              strum their guitars or shred at them furiously.
  Right declared themselves Toronto’s answer to Thrush Hermit              Like the entirety of Kelly’s post-“Watergate” discography,          Like Spielberg’s Band of Brothers or Saving Private Ryan,
  or The New Pornographers: a power pop band that, perhaps             his latest has a singular focus: sex. But despite his one-track     there’s a constant tension between nervy stillness and all-out
  unknowingly, ultimately shaped the province’s musical canon.         mind, the true appeal of Untitled is the imaginative – and          war – a mix they developed on their debut album, The Four
      It has been a half-decade since the band released an album;      frankly, literal – way Kelly sculpts his sordid narratives.         Trees, but they’ve refined on Tertia.
  Feist and Canning have since departed. But luckily, Contreras’          And Kelly consistently surprises: he wants listeners to let          But the band is at its best when they’re hopeful and shim-
  knack for crafting tightly wound pop tracks and unforgettable        him impregnate them (“Pregnant”), play second fiddle to his         mering. Clean, antique piano cuts through the gloom on “Mie,”
  melodies hasn’t.                                                     girlfriend (“Be My #2”) and send him cell phone nudes (“Text        the opening track; “Ghosts of the Garden City” juxtaposes an
      Mutant Message’s opener, “I Love a Girl,” is a jagged, hand-     Me”). There’s no clear-cut single in this smooth, mellow col-       incisive, Pelican-esque riff with twinkling glockenspiel. “Of
  clap worthy epic – it boasts soaring choruses, psychedelic guitar    lection – the only club-ready song, “Supaman High,” is the          Foam and Wave,” the album’s finest track, has the band build-
  and muscular riffage in a concise, two-minute package.               biggest dud of the bunch – but there needn’t be: Kelly alone is     ing a giant, feedback-laden crescendo around an understated,
      And the band doesn’t take any breaks.                            a fascinating study.                                                three-note melody.
      “Cupid in Oilskins” is a fast-paced surf song reminiscent of         Pop critics have approached Kelly’s career like Jay Leno’s          Tertia displays enormous potential, and it’s the defining
  early Weezer; the chorus of “I Will Hook You Up” is the most         – a culturally significant train wreck – but that’s not accurate.   album of Caspian’s young career.
  instantly memorable camp-                                                Irony seekers are                                                   At this point, they’re
  fire sing-a-long on this side                                        missing the point: while                                            certainly good enough to
  of Omaha.                                                            Untitled isn’t Kelly’s                                              score a Hollywood film –
      Mutant Message doesn’t                                           finest release, he’s an                                             but until they can compete
  reach the lofty heights of                                           effortless storyteller,                                             against Neurosis and Mono,
  Contreras’ most defining                                             a savvy humourist                                                   they’re not at the top of the
  work, but, for him, burning                                          and one of the most                                                 genre… yet.
  out or fading away aren’t                                            profoundly self-aware
  options. Every moment of                                             singers in the game.
  this album feels completely
  necessary, and that’s a sign
  of a fine recording.
                                                                                         page layout:   your nhutter
                                                                                                        kristy ame
January 22 – 28, 2010                                                                                                                                                                            15
If a giraffe makes a sound does anyone hear it?
                 the Curio
                 VinCenzo raVina

   What sound does a giraffe make?
   Do you have any idea?
   Mona Keith has been taking care
of giraffes at the Calgary Zoo for
almost 20 years, and in that time,
she says she’s only heard a giraffe
make a sound maybe half a dozen
   Giraffes are quiet, cautious ani-
mals. They rarely use their vocal
   Keith has heard baby giraffes
make sounds – cow-like yawps –
when they’re distressed, but she’s
only heard an adult giraffe make a
sound once.
   She and some other keepers had
separated a mother giraffe from
her calf, so they could adjust some
straps the baby giraffe was wearing
to strengthen its weak shoulders.
   Generally, the keepers don’t let
the mother giraffe watch, and so a
solid door keeps the mother giraffe
and the calf separate.
   But this time, some hay kept the
door from closing properly, and the                                                                                                                                                 PHOTOS BY VINCENZO RAVINA
mother giraffe got curious.             A giraffe poses gracefully for the camera at a drive-through safari in Italy.
   “She just happened to peek, and
she saw us with her calf,” Keith         sitting in a chair.                        because he wants them to stand still   didn’t miss a paragraph.                if the female giraffe is adequately
says. “I thought the roof was going        But I still don’t have a giraffe         for him so he can mount them and         Ducks engage in a lot of reprehen-    charmed, she’ll stand still and splay
to come off. The sound she made         proper. (I consider this a failure on       breed them.”                           sible behaviour. Rape is a normal       her back legs.
was incredible. It was just a roaring   the part of my friends and loved              You can imagine my reaction: So      reproductive strategy for male             It’s downright romantic. How
bellow. It was an amazing sound.”       ones.)                                      many baby giraffes! They must not      ducks. Female ducks have evolved        civilized and pleasant they are.
   I have to interject here.               Now, as I’m sure you’re aware,           have room for them all. But giraffe    convoluted genitals like puzzles           Giraffes are just all-around better
   I am so bitterly envious of Keith    female giraffes ovulate every two           gestation is about 15 months and it    to keep the male ducks guessing.        citizens than ducks.
the giraffe keeper. She gets to hang    weeks. The male giraffes test for           turns out they make birth control      That’s how rampant the aberrant            “They’re very content animals,”
out with giraffes every single day.     this daily, by tasting the females’         pharmaceuticals for giraffes.          behaviour is.                           Keith says.
   Giraffes are awesome. I love them.   urine.                                        And Keith says, “We don’t give         Dutch researcher Kees Moeliker           They just want food, space and
   Over the years, my friends have         Keith says if a female is ovulat-        our babies away just to anybody. It    released a paper in 2001 exploring a    some company.
given me a lot of giraffe-themed        ing, a male will “push his chest            has to be an accredited facility.”     case of mallard necrophilia.               I can provide all three. Someone
presents like T-shirts, books, finger   up against their rump, he’ll rub              Dammit.                                Giraffes, on the other hand, have     please accredit my facility and send
puppets, and one particular favou-      their back leg with his front leg.            Anyhow, the point is that giraffes   a period of courtship, with the chest   some giraffes my way.
rite: a painted wooden giraffe          You know, he’s very nice to them            are better than ducks. No, you         bumping and the leg rubbing. And

    • Giraffes can kill a lion with one kick.
    • Male giraffes can be up to 18 feet tall. Females are up to 14 feet tall.
    • Male giraffes “joust” each other with their heads and necks for herd
    • When a giraffe is born, it falls about five feet to the ground.
    • Newborns are typically standing within a half-hour. They’re about six feet
    • Life expectancy is 20 to 25 years. They live in Africa.
                                                                                         page layout:   peter Clarke
16 s         ports                                                                                                                                                          January 22 – 28, 2010

Rainmen wash out Frost Heaves
peter Clarke                              team-high 28 points; and newly
peter.clarke@dal.ca                       acquired centre Mark Mazur had 14
                                          points and five rebounds.
   The Rainmen stand at three wins          Ferguson credited the team’s
and one loss after their 119 to 109       fourth-quarter defence for coming
victory against the Vermont Frost         out with the win. He said his squad
Heaves at home last Saturday.             was able to pull away in the fading
   It was a close game. At halftime,      minutes because of a few crucial
the Rainmen led 59 to 57. Leading         defensive stops.
their way for the first half was small
forward Desmond Ferguson with 17

points, three steals and a rebound.
He shot a deadly efficient five for six       I came here to try and
from the three-point line in the first    win a championship.
half. Guard Tony Bennett was also                       Desmond ferguson
knocking down shots for Halifax in                       rainmen forward
the first half, with 15 points.
   The Frost Heaves had a more
evenly distributed effort from their          Along with Mazur, the Rainmen
squad in the first half with all ten of   premiered three new players
their players contributing points. As     Saturday night. DeAndre Thomas, a
a team, they also managed to pull         six-foot-eight, 320-pound centre, and
down 10 offensive rebounds in the         six-foot guard Antwan Dobie.
first half to keep the score close.          Thomas, who had three rebounds,
   Halifax’s third quarter effort was     two points and a steal in 13 minutes
led by Eric Crookshank. The six-foot-     played is happy to be in Halifax.
eight forward scored 14 points in the        “I just want to play basketball,”
quarter and really got the crowd into     he said after the game, “and they’re
the game. He finished the game with       letting me play.”
a double-double – 22 points and 15           Rainmen owner Andre Levingston
rebounds.                                 said, “Thomas, who currently is
   Vermont just couldn’t keep             working hard on his physical con-                                                                                                               PHOTOS BY PETER CLARKE
Halifax’s scoring down, in spite of       ditioning, is a powerhouse who will     Tony Bennett of the Rainmen looks for an opening past Kendric Price of the Frost Heaves
a 23-point effort off the bench by        make a big impact once he is in top
power forward Jawan Baily.                form. We feel he can be the best big    Basketball League games.                 just sponsor anybody for fear of             He said he thinks Halifax is a great
   The Rainmen finished the game          man in the league.”                       According to an interview with         damaging their brand.                     city to play basketball in and that the
with all five of their starters scor-        Last Wednesday, Thomas hit the       Levingston in RaptorsHQ, a sports          “It’s wonderful,” Thomas said of        fans are really supportive and loud.
ing in double figures. Point guard        treadmill at the University of King’s   blog dedicated to the Toronto Raptors    his first experience as a Rainman.           The Rainmen will host the Lawton-
Gary Ervin recorded 15 points and         College gym – where they practice       and Canadian basketball, atten-          “The fans are great.”                     Fort Sill Cavalry of Oklahoma on
10 assists; Ferguson finished with        and shoot around.                       dance is up this year for the Rainmen.     “It’s a big reason I came here,” said   Friday Jan. 22 at the Metro Centre. The
23 points, shooting six for nine             There are big crowds showing         They’ve landed major sponsors such       Ferguson. “I came here to try and         Cavalry have handed the Rainmen
from three; Bennett finished with a       up at the Metro Centre for Premier      as Rogers, who Levingston said don’t     win a championship.”                      their only loss of the season.

Eric Crookshank goes up ...                                          finds the net ...                                                   slams it home.
                                                                                         page layout:   Casey dorrell

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