Durham Chronicle 17-18 Issue 12

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14 The Chronicle April 24 - 30, 2018 chronicle.durhamcollege.ca Campus Dental clinic fills cavity at Durham Dakota Evans The Chronicle Many programs on campus are identified by something which signifies the program they study, whether that be the new Chronicle newsroom, a room with large tables covered in paint - or the dental clinic located at SW 107 by the Mr. Sub in the Gordon Willey Building. Durham College students are welcome to a variety of benefits at the clinic, which range from basic cleanings to X-rays, if required. While clinics off campus offer more restorative procedures, such as fillings and extractions, the campus clinic likes to offer preventive maintenance like cleaning and examinations. “In our clinic they do tons of experiential learning, we don’t really call it a placement, it’s in our clinic,” said Gillian Dunn, the coordinator of the Dental Program. “They’re doing application of all the theoretical knowledge and actually seeing clients from the community.” The clinic also offers the students external placements, where the students visit local dental offices, general practices, specialty practices, and they do observational placements, working with other health professionals in the community. “The clientele that we have at our clinic often are coming for one they need to have the time because their appointments are longer, and the other thing is often they don’t have insurance benefits, because it’s $30 as opposed to $100-300 dollars that they’re going to pay a dental office,” said Dunn. But when asked, only four out of ten students knew the dental clinic was a benefit offered to students. “No, I didn’t know our school had one,” said Daniel Sidey, a Marketing student at Durham College. Sidey said he was not aware the dental office had advertisements either because he never saw one Photograph by Dakota Evans Durham College dental clinic, located in the Gordon Willey building at the Oshawa campus. himself. More information can be found by contacting the clinic at (905)721-3074, reading the advertisements that the receptionists put in the Oshawa Express or by looking through the provided information on MyCampus. “We don’t have specific events to promote the clinic, but it sounds like we should do more to promote it on campus,” said Dunn. “Well, considering that I’m paying for it when asked what advertising the Dental Clinic does around campus for students. I want to be able to know that I have that service provided to me, advertising is beneficial. I’m sure I’m not the only person who doesn’t know that the service is provided,” said Sidey. All full-time students pay for insurance coverage as part of their tuition which they are allowed to opt out of. The basic coverage includes vision health and dental. More specific plans like the Balanced Plan which covers 80 per cent of one examination and consultation and 80 per cent of one cleaning and one unit of polishing, or the Enhanced Dental plan which covers 100 per cent of one examination and consultation, and 100 per cent of one cleaning and two units of polishing. These plans range from $500 to 750 dollars. Other services include the Enhanced Drug Plan and the Enhanced EHC/Vision plan which run for $400 are available for students to choose if more coverage in certain areas are needed. Dental students celebrated National Dental Hygiene week the week of April 7. Chef Rinsma's story is a recipe for success Photograph by Amanda Levy Victoria Rinsma is a graduate of Culinary Management at the Centre for Food in Whitby. Justin Bailey The Chronicle It can be difficult for young adults to decide what they want to do for the rest of their lives while they are in high school. Not only did Durham College Culinary Management graduate Victoria Rinsma know what she wanted to do before college, she started doing it. Growing up, Rinsma spent a lot of time in the kitchen with her mother and grandmother. This inspired her to study culinary arts in high school, which led to her participating locally, and later, nationally, in cooking competitions. “Cooking was and is an important thing in my family,” Rinsma says. Even before she was a student at Durham College she was involved with the with the Centre for Food (CFF). Rinsma was coached by professors at the CFF while her high school was on strike. During the strike she could not have contact with any of her high school teachers and coaches, so the CFF invited her for training before she competed in the Skills Ontario Competition. Eventually, and while still in high school, Rinsma started winning medals in culinary competitions. In both 2014 and 2015 she won gold medals in the Durham Culinary Competition. She then won a gold medal in Ontario Culinary Skills in 2015. This gave her the opportunity to compete at the Skills Canada National Competition (SCNC) in Saskatoon in 2015. There she competed against 12 other students, one from each province, and earned a silver medal. After she won gold at Skills Ontario, Rinsma decided to study culinary management at Durham College in Whitby. “The fact that she chose us afterwards was a bonus for us,” says Chef David Hawey, a fulltime culinary professor at the CFF. During her time at the college, Rinsma won several awards. In 2017, she was the culinary student gold medalist for Durham College. The award included being sent to Italy to train at the Italian Culinary Institute with local and student chefs. She made the Durham College Honour Roll in both 2015 and 2016 and was on the President’s Honour Roll in 2017. “If we were going to have a poster child, it would be her,” says culinary management program coordinator chef Peter Lee. According to Lee and associate dean for the Centre for Food Tony Doyle, Rinsma volunteered for almost every extra-curricular event the college offered while she was here. Doyle even hired Rinsma and her friend and colleague Kristin Atwood to cater his wedding last year. “Victoria was just one of those students,” says Doyle Doyle says, Rinsma wasn’t afraid to question what was happening in the kitchen or classroom. Hawey says she made suggestions to change things for the better. According to Hawey the suggestions she made didn’t just make things better for Rinsma, they often made things better for her classmates. “She was super invested and wanting to do well,” said Hawey. Rinsma worked at Bistro ’67 where she worked alongside Chef Raul Sojo developing the menu and creating desserts. Rinsma had a desert named after her called Victoria’s Piñata. She worked alongside Sojo to create the dessert made from a meringue sphere that contained fresh berries, chocolate cake, passionfruit cream, and sweet mango gel. “She showed up at the B’67 at 7 a.m. without being scheduled until 4 p.m. and asked to be put to work.” Sojo says, adding Rinsma would often show up early in the morning and be at the college long after most students and staff had left. “She’s a machine, she just goes, goes, goes, and goes,” he says. Rinsma used to walk the garden at the CFF every day looking to see what was ready for harvest. The Bistro uses fresh ingredients grown on campus and locally to create dishes on its menu. On top of her current studies, Rinsma is now helping develop new menus for Bistro ’67 from Ireland, where she is studying for her bachelor’s degree in culinary arts. “She plays an important role in our kitchen,” said Sojo. Rinsma is still winning awards even now. In February, she earned a bronze medal for her Irish Beef Fillet at the Chef Ireland Culinary Competition in Dublin.
Campus chronicle.durhamcollege.ca April 24 - 30, 2018 The Chronicle 15 Move over steak, there's better protein here By Cecelia Feor The Chronicle Skip the steak and order…the salad? A recent study out of Dalhousie University has found that Canadians under 35 are three times more likely to be vegetarians and vegans than those over 49. But it appears those numbers are not supported at Durham College. A poll of 20 students at DC found three of the 20 were vegetarian, or 15 per cent. Elizabeth MacDonald is a student who used to be a vegetarian and then vegan, and now her favourite meat is ribs. “I don’t necessarily eat meat all the time, but it’s just convenient, more convenient than trying to find something that isn’t.” Changing and maintaining a diet isn’t easy. To stay healthy, a balanced diet needs to be achieved through supplementing protein with foods other than meat, according to JoAnne Arcand, an assistant professor at UOIT. She is also a nutritionist with a PhD in nutritional science, and a registered dietitian. Her studies have looked at how what we eat can cause cardiovascular disease prevention, and how dietary changes can be implemented. Arcand says there are many health benefits that come from a vegetarian diet. She says these diets can reduce the risk of some cancers and help with diabetes. But she says it is important the diet is healthy. There needs to be balance and variety, such as beans and chickpeas to replace the protein missing from traditional meat products. Arcand says people who follow a vegetarian diet need to make Copper Branch employees (from left) Sabrina Tarsitano, Liam Major and manager Trevor Paterson. sure that adequate amounts of nutrients are being met in that diet through a variety of food. If unbalanced, it can lead to an iron deficiency, and Arcand says that is a problem in young people with poor diets, vegetarian or not. Arcand says environmental sustainability and ethical reasons may be why many younger people are starting to follow these diets. “We would have to look at the research or do some research to find out why, and if this is impacting the decision to follow a vegetarian diet, but certainly I think it probably has a very big factor among young people these days,” she says. Restaurants can be places of indulgence, but DC’s own Bistro ’67 attempts to meet dietary requirements for its guests and students. The Bistro has weekly student features and a take-out option for students looking for good quality food on the go. Tuesday to Thursday students are able to take advantage of the Bistro food at The Pantry, located in the Galen W. Weston Centre for Food (CFF). The features range depending on the day, and on Thursdays there are tacos which can be made vegetarian. Kaitlyn Dover is the service manager at Bistro ’67 and handles food orders and events. Dover says a lot of items on the Bistro menu can be converted to suit dietary needs. This can be as easy as omitting an egg or sauce Photograph by Cecilia Feor to make something vegan, but the restaurant is also careful to not ruin the integrity of the menu items. “Having plant-based items on the menu gives all of our guests, whether they be vegetarian or vegan or not, gives them the option to choose something delicious and filling,” she says. For example, she says having a great vegetarian dish may sway someone interested in ordering steak to try something else. Copper Branch in Brooklin is a restaurant offering exclusively plant-based dishes. The menu has comfort favourites, such as burgers, but made with mushrooms or beans for the patty. Trevor Paterson is the restaurant manager. He works with suppliers and does promotional work for the restaurant. He says the restaurant is trying to break past the stigma of veganism. “Vegan food is so flavourful and there’s so many different options to imitate other foods that people may like.” Paterson says a lot of younger people come into the restaurant, and they offer a student discount. But there are older guests as well who have heard about it through word of mouth. Paterson says health factors are the reason people should look into vegan diets. “We’re not expecting people to just transition to veganism 100 per cent obviously. It’s a (process) but I think people should put more plantbased food into their diet.” Community gardens grow more than vegetables Rentable garden plots available in Durham create summer activity Morgan Kelly The Chronicle Spring is in bloom and seasonal activities will soon be as well. Beginner or avid gardeners will soon have the opportunity to rent a garden plot in Durham Region. There are many community gardens on city-owned land. The Mary Street Community Garden in Oshawa was created in 2011. Brenda Theriault, and Val Purnell are volunteers at the garden. “We’re all volunteers,” says Theriault “We get paid through what we produce.” Theriault was a garden co-ordinator for three years before stepping down. Purnell is currently the treasurer. The garden currently has 41 plots. Six plots are raised for accessibility-required gardeners and all plot rentals vary from $20 to $25 per year. Oshawa has four community gardens in total, but there’s room for more due to You Grow Durham. A financial grant, when available, of $500 is given to those interested in starting their own community garden. The grant was created by Durham Integrated Growers (DIG), a non-profit organization which supports local community food production through education, resources, and assistance. The grant is available whenever there is enough money provided through donations, repaid grants, and 25 per cent of all DIG membership fees. DIG members can have their community garden featured on DIG’s website durhamdigs.ca. Other membership benefits include access to research reports, newsletters, opportunities to participate in garden tours, and more. The You Grow Durham fund helped create the Mary Street Community Garden. “We paid it back. We cancelled something that we were saving for and paid them back so they could start another garden off,” says Purnell. She says they ask new gardeners what they would like to grow and recommend the best seeds to use and not to plant too many. “I think that’s the biggest thing novices come across is they plant so much that they get full and they don’t realize a little goes a long way,” says Theriault. Seeds should be planted by June 1. The garden water bins are filled every Monday, Wednesday, and Saturday. Gardeners can visit any day between 6 a.m. and 10 p.m. to water their respective plots. “We help. If you’re away you can ask someone to water your garden while you’re gone. It’s a community garden, everybody has to remember it, it’s for the community,” says Purnell. Volunteers at the garden vary from children to seniors. Apart from the wide age dynamic, Theriault says the Mary Street Community Garden has a certain “international flare.” She and Purnell have met many gardeners at Mary Street with different cultural backgrounds such We're all volunteers, we get paid through what we produce. as Australian, Afghani, Indian and more. They bring a variety of fruits and vegetables to the garden. “I know there’s people that started to grow okra now, which is really unheard of at one time growing in Canada. But they’ve developed strains that’ll grow in the climate,” says Theriault. Participation in a community garden has a lot more benefits than just fresh fruits and vegetables. The outdoor activity creates relationships and can relieve stress for some of the volunteers, says Theriault. The shared interest of gardening creates connections. Theriault reflected on some volunteers at the garden who deal with depression or have had cancer. “Going through that and being able to share that experience and being able to talk,” says Theriault. “It’s just good to get that communication going and letting people know you care about them.” Because the garden is on cityowned land, gardeners are not allowed to sell their produce after harvest. They can either keep their crops or donate them to local food banks. Previously, gardeners have included their produce in recipes for the Mary Street potluck, a social event held semi-annually in July and August. Contest prizes and draws are offered there. “Just like the ground, it’s a work in progress. It’s a growing community as well as growing vegetables, relationships, friendships,” says Theriault.
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Durham Chronicle 17-18 Issue 12

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