DC students travel to Peru as part of global learning partnership Posted on September 29, 2016 at 10:03 am. Three Durham College (DC) students are gaining international experience and perspectives on their chosen fields during a week-long visit to Peru as part of an institutional partnership between DC and the Centro Experimental de Formación Profesional (CEFOP), a technical and vocational college located in the city of Trujillo, Peru. As part of DC’s delegation of employees and students, Travis Fortnum (Journalism – Web and Print), Vik Panjwani (Digital Video Production) and Kyle Rist (Culinary Management) are in Peru to document and celebrate the partnership between the two schools, which was formed in 2015 with a view to having DC and its Peruvian counterpart share culinary arts expertise. While Rist, along with DC professor Dave Hawey, shares tips and tricks with members of CEFOP’s culinary program and demonstrates signature Canadian dishes — including, of course, poutine and maple syrup butter tarts — Fortnum and Panjwani, along with DC faculty Danielle Harder, are capturing the DC team’s adventures and sharing them with audiences back home through social media (#DCinPeru), as well as articles and videos for The Chronicle, DC’s student-produced print and digital news publication. Since May 2016, Katie Boone, manager, International Projects, DC, who oversees the college’s four international projects, has been developing the opportunity for the DC students through identifying objectives, funding and roles for their participation during the trip. “We work, live and breathe a very internationalized, globalized world,” Boone recently told Fortnum for an article. “Students or graduates that can finish their academic career with international exposure in their field are all the more ready to work in a globalized world.” The partnership with CEFOP is part of DC’s extensive commitment to supporting international education and training for its students and employees that allows them to learn about industry best-practices, gain global perspectives, exchanges ideas and incorporate them back into the local curriculum. Durham College wins gold at World Federation of Colleges and Polytechnics' Awards of Excellence Posted on September 26, 2016 at 1:44 pm. Durham College’s (DC) Centre for Food and its unique field-to-fork vision has been recognized internationally with the highest achievement – Gold – in the Green Colleges category at the World Federation of Colleges and Polytechnics (WFCP) Awards of Excellence. The college received the award at the 2016 WFCP World Congress held in Vitória, Brazil from September 23 to 25. The CFF is being recognized for its demonstrated excellence in advancing environmental sustainability through knowledge, tools, practices and technologies, including both its facilities and programs. Along with the gold award, the college was asked to facilitate a best practices session about the CFF during the World Congress, and also participated in a Green Colleges Panel Discussion with an institution from Brazil. “Durham College’s Centre for Food brings the field-to-fork philosophy to life in a unique post-secondary setting,” said Kevin Baker, dean of the CFF. “In just three years, the CFF has been recognized locally, provincially and now internationally for the sustainable practices we live every day in all we do. The CFF embodies the college’s focus on sustainability and social responsibility, and we’re honoured to be recognized with a gold award from this prestigious, global competition.” Focused on the field-to-fork concept, which is based on the planting, harvesting, storing, processing, packaging, sale and consumption of food – in particular the production of local food for local consumers – the CFF opened to students in September 2013. Supported by ambassador and celebrity chef Jamie Kennedy, it boasts numerous sustainable building features, including: Glass curtain walls to maximize natural light. A fully automated building controls management system. A two-storey living wall that includes herbs on the ground level. A comprehensive recycling and compost program that includes food waste in order to reduce the CFF’s carbon footprint. A hydration station for filling reusable water bottles. Use of compostable take-out containers. Low-flow toilets, touchless sensor faucets and waterless urinal technology. In addition, the CFF’s production methods have low environmental impact, demonstrate water stewardship and result in reduced energy consumption. Home to a range of complementary post-secondary programs, the building boasts numerous sustainable features and extensive grounds that include an apple orchard, agricultural planting fields, an unheated hoop house, gardens and greenhouses that support applied learning and research while growing produce for use in the CFF’s kitchens and laboratories, as well as Bistro ’67, a full-service, teaching-inspired restaurant, and Pantry, a unique retail store for student-created goods, both of which are housed in the CFF and open to the public. The south side of the CFF includes a ramped garden feature with a pollinator garden for native birds, bees and butterflies and a two-acre arboretum. These areas also feature trees, shrubs, perennials and fruit-bearing plants, providing a teaching and learning environment for students, the local agri-food industry, community organizations and the general public. Along with the college’s keen focus on environmental stewardship, DC faculty and students are collaborating on unique, agri-focused applied research projects at the CFF, including the development of cold-frame technology, which harnesses the sun’s energy to support the growth of fresh, local produce year-round, and the improvement of drones’ data-collecting capabilities to help local farmers with crop management. The CFF is also developing its global reach with the college working on a pilot project designed to investigate options for adapting its field-to-fork philosophy for the Centro Experimental de Formación Profesional (CEFOP), a technical and vocational college in Trujillo, Peru. The relationship is helping to reinforce industry engagement strategies, highlight the importance of inclusive management and student-centered teaching strategies and facilitate improvements to CEFOP’s revenue generation activities. In addition to receiving Gold honours from the WFCP, the CFF was recognized with an Eric Krause Innovative Plans/Policies/Initiatives Award (Eric Krause Award) for its commitment to conserving energy and protecting the environment in June 2016. It was also upgraded to a 3 Star Certified Green Restaurant® by the Green Restaurant Association for DC’s commitment to environmental sustainability in food and beverage preparation and presentation and honoured with a Feast ON designation in recognition of its support for local food producers in July 2016. As a whole, the CFF’s many green and sustainability-focused initiatives thoroughly impressed the WFCP judging panel comprising committee members from China, Tanzania, the United Kingdom and the United States who determined this year’s awards recipients. Now in its second year, the WFCP Awards of Excellence recognize post-secondary achievements in a range of categories that includes green leadership, access to learning, applied research, entrepreneurship, higher technical skills, leadership and student support services. DC’s Global Class to host discussion on the legalization of marijuana Posted on September 26, 2016 at 10:31 am. The legalization of marijuana has been a hot button topic for years. In Canada, it has gained considerable momentum since the Federal Liberal government announced that it will introduce legislation in 2017 to legalize the drug. To explore the complexities around this issue, Durham College (DC) professor Ruth Martin has organized a Global Class discussion on Canada’s prospective decision to legalize the medicinal and recreational use of marijuana. The event will be held on Tuesday, September 27 from 8:30 to 10 a.m. and will feature speakers in two locations brought together using the Global Class platform. Canadian Army veteran Sergeant Fabian Henry, president and founder of Veterans Helping Veterans: Marijuana for Trauma Inc., a consultation service to help veterans register for legal supplies of marijuana from licensed producers, will participate from the Global Class in Room A150 of the Gordon Willey building at DC’s Oshawa campus, and Dr. Lester Grinspoon, associate professor emeritus of psychiatry at Harvard Medical School, will join from the university’s campus in Cambridge, Massachusetts. A 12-year veteran of the Canadian Forces, with six deployments, Sgt. Henry developed post-traumatic stress disorder during a second tour in Afghanistan. After suffering from depression, he was prescribed antidepressants that left him agitated and suicidal. Sgt. Henry experienced a pivotal moment in his care when he was accidently offered marijuana and found that for the first time he was able to feel and deal with his memories of combat, war and destruction, and their aftermath. Since then, he has worked with countless doctors and neuroscientists to investigate the brain to see exactly how tetrahydrochloride (THC) and Cannabidiol (CBD) respond to the cannabinoid receptors in the brain. Dr. Grinspoon was the senior psychiatrist at the Massachusetts Mental Health Center in Boston for 40 years and is the author of several books including Marijuana Reconsidered, Psychedelic Drugs Reconsidered, Marijuana: The Forbidden Medicine and Psychedelic Reflections. As a physician, Dr. Grinspoon was initially against the use of cannabis until 1967 when the drug helped his young son while he was dying from leukemia by eliminating the horrible nausea and vomiting he experienced after each round of chemotherapy. That was the tipping point for Dr. Grinspoon as he decided to research cannabis and the positive effects of the plant. DC’s Global Class allows for an open exploration of common topics free of outside influence and geographic boundaries. Participants interact with provocative guests, meet people from varied backgrounds, share materials and learn from one another. The experience offers a better understanding of our societies and ourselves in complex “glocal” times. The classes are free and open to everyone. The event will be livestreamed on the Global Class website and viewers can submit questions and comments via Twitter to @GlobalClassDC. Kia Canada Inc. donates luxury sedan to Durham College Posted on September 23, 2016 at 2:58 pm. Kia Canada Inc.’s (Kia) slogan – The Power to Surprise – was in evidence today as the award-winning automotive manufacturer donated a 2014 Kia Cadenza Premium to Durham College’s (DC) School of Skilled Trades, Apprenticeship & Renewable Technology. Representatives from Kia, including Ted Lancaster, vice-president and chief operating officer, were joined by DC President Don Lovisa and DC students and employees at an event held at the college’s Whitby campus to reveal the details of the donation. This includes the importance of community partnerships to both organizations and the value that donations such as this provide in terms of offering students access to hands-on training opportunities using current and in-demand technology and equipment. “At Durham College we prepare our students to meet the demands of a technology-driven workplace,” said Lovisa. “Thanks to Kia’s continued support of our automotive programs and this donation of the world-class Cadenza Premium, our students will be equipped with the latest skills and training required to be successful in Canada’s competitive and evolving automotive industry post-graduation.” The Cadenza Premium, a fully-equipped sedan rivaling its luxury counterparts, was delivered to the college’s Whitby campus last week. It will serve as an important training tool for students enrolled in the Automotive Service Technician Apprenticeship, Motive Power Technician – Service and Management program and the School-College-Work Initiative – Dual Credit and Ontario Youth Apprenticeship. “Kia Canada is proud to be supporting the community at Durham College by donating a Kia Cadenza to prepare students for the future through education and experience.” said Lancaster. “This vehicle offers cutting-edge technologies which will provide students hands-on experience and the depth of knowledge necessary to succeed in their careers.” Known for its well-designed interior cabin, the 2014 Cadenza Premium has loads of standard features and a powerful 293 horsepower V6 engine. It has received high praise and numerous accolades for its smooth ride and handling as well as its high level luxury features including onboard navigation and entertainment systems, premium Nappa leather interior, heated and cooled front seats, Lane Departure Warning System (LDW), Vehicle Stability Management (VSM) and Blind Spot Detection System. DC students bring field-to-fork to life at second annual Harvest Dinner Posted on September 23, 2016 at 10:39 am. Traditionally, harvest time is a time for community celebration. That was certainly the case at Durham College (DC) on September 22 as students, faculty and more than 130 community members came together for the second annual Harvest Dinner in celebration of the amazing work being done at the college’s Centre for Food (CFF) at the Whitby campus. The sold-out event brought DC’s field-to-fork vision to life and marked the culmination of countless hours spent in the fields, labs, classrooms and kitchens as students and faculty from the culinary, horticulture, hospitality and events programs worked side-by-side to plan and execute an evening that guests won’t soon forget. “Watching our students in action at all stages of the planning and execution of this event filled me with immense pride,” said Don Lovisa, president, DC. “The Harvest Dinner is both an incredible opportunity and an immense undertaking for everyone at the CFF and I want to extend my sincere thanks to everyone, and our students and employees in particular, who helped make the evening a resounding success.” CFF ambassador and celebrity chef Jamie Kennedy was also in attendance to show his support and greet guests. The multi-course, family-style meal was served under the stars, surrounded by the CFF’s fields and greenhouses, and featured recipes inspired by and featuring food planted, picked and prepared by DC students. “It’s extremely meaningful to have so many members of the community joining us tonight to celebrate our students’ achievements,” said Kevin Baker, dean, CFF. “Tonight’s dinner embodies what field-to-fork is all about and this experience of working together to put it into action is one our students will draw on throughout their careers.” The evening’s delicacies started with sweet corn cakes with cranberry caviar, and baba ghanouj served on a beet chip passed during the cocktail hour. Next, the meal was presented in three rounds that featured a wide range of flavours and ingredients, including a pickled-and-cured platter of vegetables and venison-pork salami; pan-seared trout with lemon geranium and chili; a Caprese salad made with DC-produced mozzarella; smoked Ontario turkey with braised fennel and cranberries; and roasted Ontario pork loin with red cabbage and apples, among numerous other dishes. “To be in the gardens harvesting produce this morning and then see our guests enjoying the fruits of that labour this evening is a special experience,” said Ryan Cullen, a second-year student in the Horticulture – Food and Farming program and student governor with the college. “It’s wonderful to see all the programs working together and students applying what we’re learning to one convivial harvest experience.” Anyone who missed out on the Harvest Dinner is still in luck. CFF produce and other local ingredients will continue to inspire the dishes being served at Bistro ’67, the CFF’s full-service, teaching-inspired restaurant, which recently received a prestigious Feast ON designation for its use and support of locally sourced products. Garden Fresh Wednesdays will continue at Bistro ’67 until the end of November and upcoming Jamie Kennedy Thursdays special dining experiences are scheduled for Thursday, November 17 and Thursday, December 15. There will also be a celebration of Bistro ‘67’s new Feast ON designation with a 100-mile dinner on Thursday, October 20. Food lovers can also enjoy pre-packaged meals and daily lunch specials from Pantry, the CFF’s unique retail store for student-created goods, or expand their own culinary skills and knowledge through the CFF’s cooking experience classes and demonstrations. For more information, visit www.websiteredesign.durhamcollege.ca/cff. Going the #distanceforDC at the Scotiabank Toronto Waterfront Marathon Posted on September 21, 2016 at 2:54 pm. Next month, 26,000 people will take part in The Scotiabank Toronto Waterfront Marathon (STWM) and this year Durham College (DC) will be front and centre! Earlier this year, DC was selected as an official charity for the event and on Sunday, October 16, three teams of DC walkers and runners, comprised of employees, students and alumni, will participate in the marathon, half-marathon and 5 km events to help raise funds for the construction of the new Centre for Collaborative Education (CFCE) at the Oshawa campus. To support the Run for DC, please visit DC’s page on the STWM website. A legacy project tied to the college’s 50th anniversary in 2017, the CFCE will replace the aging Simcoe building, which was built at the Oshawa campus in 1969. It will serve as an educational access point for students while bringing together local, Indigenous and global community groups and members of key business sectors. “We’re very grateful to everyone who has signed up to participate in the Scotiabank Toronto Waterfront Marathon to support the new Centre for Collaborative Education,” said Linda Marco, associate vice-president, Office of Development and Alumni Affairs. “We hope that our terrific college community, along with our alumni and community supporters, will rally and sponsor our walkers and runners. With the college’s 50th anniversary in 2017, now is the time to help us build something amazing at Durham College.” The STWM, is an elite-level marathon with Gold Label status from the International Association of Athletics Federations. Both the marathon and half marathon begin at Queen Street West and University Avenue in Toronto and finish on Bay Street, with the 5 km starting on Lake Shore Blvd and also finishing on Bay Street. Event activities get underway at 8 a.m. with the 5 km kicking off first. Go DC! Durham College men’s soccer nationally ranked Posted on September 21, 2016 at 10:24 am. After their strong start to the season, the Durham College (DC) men’s soccer have landed themselves in the Canadian Collegiate Athletic Association (CCAA) rankings. Released by the CCAA on September 21, the Lords have moved into the national rankings in the 14th position. Ranked fourth in the Ontario Colleges Athletic Association (OCAA) polls, Durham has a 2-1-0 record to start conference play including a 2-1 comeback victory over the Fleming Knights on the road Saturday. “We are very proud of our men’s soccer program’s success this season,” said Ken Babcock, director of athletics. “Since becoming head coach, Dave (Ashfield) has made our program an annual contender in the OCAA and CCAA. It is a good start to the year, but the team knows they will have to continue to work hard in order to achieve their year-end goals.” The Lords only loss came to No. 3 ranked Algonquin, as they dropped a 2-1 decision to the Thunder on the road. Overall Durham has posted a 6-2-0 record including a pair of wins against National Junior College Athletic Association opponents. The last time DC’s men’s soccer was nationally ranked was in Dave Ashfield’s first year as head coach when the Lords reached the 12th spot in October of 2014. That season, the team had their first OCAA final four finish since 1999. Durham is set to host two games at home this weekend as they welcome the St. Lawrence Vikings (Saturday) and Cambrian Golden Shield (Sunday) to Vaso’s Field. Kickoff is at 3:15 p.m. and 2:15 p.m. respectively. Taylor Murray’s FUNctional Accessories – A FastStart DC success story Posted on September 19, 2016 at 10:57 am. What if guitars had clothes? The thought came to Taylor Murray at a young age when as her step-mom was teaching her to sew, she realized that any shape could be wrapped in fabric. It was a strange question, but it proved to be an important one. Murray took her passing thought and turned it into a business idea at age 11, then held on to it for years until she was finally able to make it a reality. In October 2015, Murray launched her first product, AcouSkins, a line of machine-washable fabric covers designed to personalize and protect acoustic guitars from daily wear, which eventually led to her founding FUNctional Accessories, a creative guitar accessories business. Back when AcouSkins was still only an idea, Murray enrolled at Sir Wilfred Laurier University, where she pursued a degree in Concurrent Education with hopes of becoming teacher. However, by her third semester she felt teaching might not offer the kind of flexibility and creativity she craved. Murray left the program in pursuit of more control over her career path, and after careful consideration of numerous options, she chose the Entrepreneurship and Small Business program at Durham College (DC). “I felt this particular program could help me gain the tactical skills I needed to support my ideas — and I was right,” said Murray. “By my second semester I was creating the business plan for what would become FUNctional Accessories. When I started, I didn’t know about marketing and branding strategies, so going through the programs, I learned a lot.” It was also during this time that Murray learned about FastStart DC and met team member and mentor Jay Fisher. “Jay was extremely supportive in terms of solidifying my idea,” said Taylor. In the course of her entrepreneurial journey, Murray has found the manufacturing process to be the most challenging. The production of AcouSkins was an intensive process. She first approached several professional sewers with the project only to hear that a customizable, one-size cover would be impossible to produce. Finally, Murray purchased a sewing machine and spent months learning how to use it just to be able to finalize a prototype that she could share with potential manufacturers. Next, with her custom product designed, Murray moved into her sales and marketing mode, going so far as to audition for the hit reality TV show Dragons’ Den, where entrepreneurs pitch their business ideas to a panel of venture capitalists in the hopes of securing financing. As she gained experience and confidence in her business abilities, Murray added to her stable of brands, including her own Freshly Picked line of guitar picks, which feature designs of fruits and flowers (pun intended!), as well as Strings by Aurora and Inlay Stickers, for which FUNctional Accessories holds the exclusive Canadian licensing rights. Now she is focusing on developing a family-oriented music accessory brand and getting her products into more major retailers. Murray has already found success with Long & McQuade, Canada’s biggest music store chain, and Amazon.ca, both of which are now carrying FUNctional Accessories products thanks to her hard work, persistence and passion. Armed with a clearer understanding of her market segment, Murray plans to eventually launch an online store and hire staff, including sales representatives, administrative assistants and a social media manager. The FastStart DC team has helped Murray throughout her journey and taught her how to see the bigger picture. No wonder she references the program when asked for her advice to young and aspiring entrepreneurs. “Just start talking to people and get useful feedback,” she said. “FastStart was great for this and it introduced me to the best tools.” For more information or to connect with FUNctional Accessories: Telephone: 647.956.4802 Email: Taylor@Acouskins.com Facebook: https://www.facebook.com/acouskins Twitter: https://twitter.com/funcmusic Instagram: https://www.instagram.com/funcmusic/ Website: http://functionalmusicaccessories.com/ Jennifer Whyte’s Barefoot Veggies – A FastStart DC success story Posted on September 16, 2016 at 11:30 am. Jennifer Whyte’s interest in sustainable energy and living methods led her to the Renewable Energy program at Durham College (DC). But when she was faced with a serious health condition, Whyte was forced to change course — literally. She transferred to DC’s Office Administration – General program, and was inspired to make another move after taking a business course. Whyte joined DC’s Entrepreneurship and Small Business program, where she met members of the FastStart DC team. During this time, she also came up with an idea to combine her passions for sustainability and business. Under the guidance of FastStart mentor Jay Fisher, she began to fill in her knowledge gaps and build a business. “Jay really made me aware of the realities of running a business,” said Whyte. ”His experience made him a great guide who could point me in the right direction.” With a goal to provide fresh, local vegetables from her garden to her community, and a habit of picking them barefoot, Whyte officially launched Barefoot Veggies, an urban organic farm in Oshawa, Ontario, on July 15, 2015. She even threw a successful, sponsored launch party where not even rain could stop DC representatives and other attendees from showing up to support Whyte’s exciting venture and sample the produce. Since its launch, Barefoot Veggies has captured the attention of local media and benefited from strong word of mouth that’s drawing customers from surrounding areas, including Courtice and Brooklin. The unique Barefoot Veggies shopping experience of buying groceries that can be picked at the time of purchase sets Whyte’s business apart from conventional grocery stores. Whyte’s garden is also becoming an experiential learning ground where children discover the nature of healthy foods while having fun and picking their own green beans and tomatoes. Parents are drawn to Barefoot Veggies to not only buy fresh organic produce for their families, but to also let their kids explore a fun, new side to nutrition. Following the recent milestone of Barefoot Veggies’ one-year anniversary, Whyte is now turning her attention to growing her team and expanding her business. She’s planning to build an irrigation system for the raised beds that were recently added to the farm, and her greenhouse includes a nutrient filtration system with the potential to support over 1,000 plants. Her five-year plan also includes keeping her home open as office space and expanding through partnerships with community-based organizations, such as Habitat for Humanity. Whyte is also looking to move her business toward the edible landscaping field, where she can teach people how to use their lawn space as a garden and grow their own fresh food. She hopes to continue teaching kids about growing their own food and has several ideas for continuing education courses on organic farming that she’d like to teach, perhaps even at Durham College. “It’s comforting to know that FastStart is always around and I can always come back for help,” said Whyte. “I didn’t know much about business when I started, but it really helped me out.” Asked if she now has advice for students with a dream or a business idea, Whyte shared: “If you just ask, stuff happens — you can’t sell a secret. Just do it. Don’t overthink it and it will come together.” For more information or to connect with Barefoot Veggies: Telephone: 905.718.0830 Email: jenkwhyte@hotmail.com Facebook: www.facebook.com/Barefoot-Veggies-Inc-434335653394833 Website: www.barefootveggies.ca Applications now open for FastStart’s Pitch It! student entrepreneurship competition Posted on September 15, 2016 at 8:43 am. Have you envisioned a way to help combat the climate crisis? Have a beef with the state of industrial agriculture? Maybe you’ve dreamed up an innovative technique to enhance a trade or brainstormed a new IT or media technology? If you’ve spent time on any of these topics, it’s time to take your idea and Pitch It! Applications are now open for Pitch It!, FastStart’s second annual entrepreneurship competition, which offers aspiring student entrepreneurs the opportunity to meet like-minded peers, get help bringing their ideas to market and win $500. Students enrolled at Durham College (DC), Fleming College, Trent University and the University of Ontario Institute of Technology are eligible to compete by submitting applications under one of four categories: Agriculture and food Information technology and media The environment The trades Applications must be submitted by noon on Thursday, September 22. A judging panel comprising top-notch industry leaders will review all submissions and create shortlists of three to five entrants per category who will then battle it out in a Dragon’s Den-style pitch competition on Wednesday, October 5 for a chance to win one of four $500 prizes. Pitch It! is presented by FastStart, an entrepreneurial training partnership designed to increase the entrepreneurship skills and awareness of college and university students, as well as help them to develop solid business plans and take their products to market. FastStart enables students to apply entrepreneurial thinking to their future careers, whether in startups, established businesses, social innovation or public service. For more information about Pitch It! or to download a submission form, visit faststartfs.ca/pitchit2016. « 1 … 82 83 84 85 86 87 88 89 90 91 92 … 166 »