Author: Laurie Brand

Props, please

Cosplayers’ prop weapons swiped at entry by Woods Fines The prop check team at the Manitoba Comic Con & Sci Fi Expo was careful about what kind of weapon props they allowed into the convention last Saturday. 14-year-old Adrian Peters cosplayed as Harley Quinn from Suicide Squad at the con. To complete her costume, Peters brought a baseball bat to the event, but was not allowed to bring it into the arena. “Somebody could have used the bat or I could have used it, but I wouldn’t have,” said Peters. “I thought it was kind of unfair.” Security gave Peters the option to store the bat somewhere else, but Peters settled with giving it to the prop check desk instead, where she could later retrieve it. C4 Central Comic Con’s website contains a weapons policy that states the prop check desks have full authority to approve or deny entry to all props resembling weapons. Dan Fedoryshyn wrote C4’s prop weapons policy in 2015, and ran security at this year’s Manitoba Comic Con. Fedoryshyn said that his security recognizes the effort that cosplayers put into making their costumes, but sometimes their prop weapons are clearly unacceptable. “I had one come in with a real baseball bat wrapped in barbed wire from The Walking Dead,” said Fedoryshyn. “It just doesn’t occur to people that you probably shouldn’t carry that around in...

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Musick to my ears

Modern melodies or new noise by Larysa Musick Lined up in my parents’ basement, next to an old record player, are stacks of vinyl. Albums by Led Zepplin, Styx, Supertramp, and The Beatles are sliding sideways like the Leaning Tower of Pisa. In my mind, I imagine the stacks tipping over into an abyss. The changing music scene unnerves me. Call me old school, but pressing play on a streaming site doesn’t feel as homey as dropping the needle on some shiny vinyl. Despite my scruples about the new ways we music listen to music, I try to keep up with my friends who look at me funny when I slip a CD into my van’s music player. “As long as the musicians are getting paid what they deserve,” I say to myself, as I hit the shuffle all button on Spotify. But maybe artists aren’t getting paid. According to Xapp Media, based on data from RIAA and IFPI, profit percentages were the smallest for artists: 11% to songwriters, 8% to recording artists, 50% to the music labels, and 30% to audio streaming services. What’s the deal? Why are the creators getting the smallest slice of the pie? This isn’t good for my peace of mind. On top of it all, the barrage of song choices on streaming apps and sites can’t be relaxing for my brain. Have you...

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The millennials list of the 100 greatest movies ever made

by Matt Abra 15) Mean Girls (2004) When compiling this list, there was nothing else that met with such all-around agreement: Mean Girls needs to be on it. It is, unquestionably, the quintessential high-school movie of the 21st Century. Sure, it perfectly captures the sticky interpersonal politics of our formative years, but it’s the little things that make every scene spill to the next with near-perfect cleverness: no way is “fetch” going to be allowed to happen; most people “don’t actually make a speech”; and the girl who doesn’t even go there. It’s all, like, totally fetch. (It happened!) 14) Jurassic Park (1993) For millennials born before 1990, in a way, this was our Star Wars—a trip to the movies that didn’t just impress our eyes, it took us somewhere. In this case, it was a tropical island where dinosaurs lived and breathed. And we believed in every acre of it. When we first saw that T-Rex, casually swallowing a goat’s entrails, we said, “This is the new standard for visual delight,” and we asked, “What will those visuals look like in 20 years?” The answer: about the same. That’s how amazing this movie was. 13) Monty Python and the Holy Grail (1975) From limbless black nights, fierce killer rabbits, and cattle tossing Frenchmen, Monty Python packed so much ridiculous comedy mayhem into their first motion picture that you...

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Jumping for jobs

Students search for summer salaries by Katie Woychyshyn With the end of the school year in sight, students have been searching for the jobs they will need to ‘make bank’ over the summer. On March 25 and 26, hundreds of students from across the city stood in line at the Delta Hotel on St. Mary Avenue. With resumes in hand, the hopefuls waited in the cold wind for a chance to apply for the first 1000 positions at the new outlet mall opening on Kenaston. Some waited for three hours but didn’t make it inside before the fair ended. To those who saw it, it was a demonstration of how many people are looking for summer jobs in Winnipeg. To students who participated, it meant that their job search was well on its way. Though the period for summer job searching is starting to close, there are still opportunities for job applications. The City of Winnipeg, among other employers, is still hiring students. Alison Moist, manager of corporate staffing and diversity at the City of Winnipeg said students are important to their workforce. The city hires approximately 400 students for seasonal positions. Positions with the include labourers, recreation technicians, meter readers and technical assistants. “A lot of our jobs are going out into the community,” said Moist. Other places hiring are the Winnipeg Blue Bombers, Manitoba Public Insurance, and...

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Cooking with gold flakes

Aspiring RRC chefs aim to represent Manitoba on national level by Will Reimer Early in the morning on April 1, five young aspiring chefs faced off in the provincial Saputo Junior Culinary Challenge, hosted by the Canadian Culinary Federation of Cooks and Chefs and Red River College. The competitors — three current Red River College students and two grads — had the morning to prepare a three-course meal, with each dish featuring chicken and a preselected cheese provided by Saputo. The winner would then move on to represent Manitoba at the national competition in Calgary in May. Even though each contestant had three and a half hours before presenting their first course, the entire menu had to be prepared on-site, meaning there was no time to lose. The chefs worked quickly, while three kitchen judges watched them carefully. “The contestants are going to want to get the chicken butchery out of the way first,” said organizer and instructor Michael Fitzhenry. “That way they can get it put away, and get their station sanitary once again.” Fitzhenry noted that the judges are also looking for cooking efficiency. This includes checking to see how much meat is left on the bones, and if the pieces are being cut clean. About one third of each contestant’s score was generated in the kitchen. Marks were based on organization, sanitation and cooking skill. “We’re...

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