Categories
News

Echoes of silence: teachings from the pandemic

Students who began their university years online due to COVID-19 revisit the early days of virtual learning.

The rhythmic tapping of keyboards and murmurs of conversation usually fill Concordia’s CJ building newsroom, a place where stories are chased and the news never sleeps. But on a Friday afternoon, just one week before the semester’s start, the room was an island of solitude on an equally empty campus. The only exception was Elisabeth Ndeffo, a fourth-year journalism student, who sat alone, immersed in the quiet that was once a rarity here.

This stillness was a stark contrast to the typical atmosphere, but it was a familiar one for Ndeffo. It mirrored the quiet that had descended upon the space during the pandemic semesters when the vibrant exchange of ideas was replaced by the silence of remote learning. The newsroom became a reflection of the isolation that students like Ndeffo experienced during the height of COVID-19.

Concordia beckoned, but the virus’ shadow loomed. “I knew that it was going to follow me in university,” she recounted, her voice carrying the weight of a premonition come true. The shift to university life in fall 2020 was supposed to be a fresh chapter. Instead, it posed the question: how long is this going to last? 

“It honestly sucked,” Ndeffo admitted. The rites of passage for first-year students—frosh, activities, the social rites of university life—were absent when she started university. “We couldn’t do frosh, activities, or anything that you’d normally do.”

“I didn’t want to do something reduced,” she said. Yet the circumstances demanded compromise and innovation. “We had to craft it out,” she explained. “You had to interview your family. I remember I did an assignment on how to hard-boil an egg. It was a Martha Stewart recipe.”

AJ Cordeiro, media instructor at Concordia, reflected on what came with the shift to online classes. “It got way lonelier,” he said, explaining his expanded role during the pandemic. Troubleshooting shifted to platforms like Zoom.

The delay in accessing professional equipment was also a frustration for Ndeffo, who was keen on gaining practical skills. “I only got to use a lot of the video equipment in third year, a bit in second year,” she said. “I knew about cameras, but there was a lot of hands-on training that we missed out on.”

When in-person classes cautiously resumed, a different kind of connection emerged. “It was exciting. I had met some of my peers, even though we were online. We would see each other on video,” Ndeffo recalled, finding solace in the digital faces of her classmates. Even with the return to campus, the mask mandates created a new barrier, contrasting the openness of virtual interactions with the masked, in-person ones.

Amidst the pandemic’s challenges, Cordeiro observed a significant shift at Concordia’s journalism school, leading to unexpected benefits. “It was an opportunity to reevaluate and explore new solutions,” he said, highlighting the adoption of cross-platform solutions and the use of more accessible technology such as smartphones. This transition, according to Cordeiro, fostered a more adaptable and flexible approach to education.

Despite a rocky start and the uneven playing field that the pandemic exacerbated, Ndeffo is forging ahead with a prestigious internship at CBC News. Her journey, like many others, reflects the resilience and adaptability fostered in the face of unprecedented times.

Categories
Student Life

Making veganism palatable

Chef Jean-Philippe Cyr talks about the food industry and his diet transition

Are you curious about vegan food? Always wondered if it’s affordable for you as a student? Here’s your chance to learn more about it! The Montreal Vegan Festival will be hosting its fifth edition this weekend, on Oct. 20 and 21.

Given the festival’s success in previous years, organizers had to relocate from Marché Bonsecours to the Palais des Congrès for this year’s event. The Montreal Vegan Festival is one of the biggest in Canada and is free for all, since the organisers want to keep it accessible and affordable. Many activities and workshops will be held in both French and English by well-known vegan chefs—such as Gaz Oakley and Sébastien Kardinal, a French chef and founder of VG-Zone.net, a platform for an array of restaurant reviews, food tastings and new recipes.

Jean-Philippe Cyr—known for “La cuisine de Jean-Philippe,” a Facebook page, website, and now a book of recipes translated into English—is this year’s festival spokesperson.

Photo courtesy of Danny Payne.

Environmental and ethical issues surrounding the food industry are some aspects of veganism the chef wanted to share. Cyr said that, since the 1960s, the world population has doubled, while the population of cows has quadrupled, meaning our beef consumption has increased significantly in that time. He also mentioned issues concerning antibiotics given to the animals we consume. Cyr said the main problem our society faces now is caused by industrialization. “Back in the day, people had a cow and a pig to feed the family; it wasn’t a major environmental problem,” he said.

Cyr is a good model for students that want to try to out a vegan diet. He said becoming a vegan can’t be done on the drop of a dime—it requires a period of transition. “I was a classically [trained] chef, already cooking vegan food in a Buddhist temple, but still I was going to McDonald’s like everyone,” said Cyr. When asked about how he began cooking vegan food, he said his breaking point came one day when he had to serve lamb at a funeral home. The atmosphere of the funeral home combined with the fact that Cyr was serving a dead baby animal was, for him, a revelation. “It was an intense connection,” he said. That day, Cyr decided to quit his job. His wife suggested that he start sharing his vegan cooking knowledge online—which Cyr thought was a good idea—so he began to do so on Facebook.

Aiming to make vegan food accessible to as many people as possible, Cyr offers alternatives for traditional recipes to help make this transition easier. “My meals are simple and easy to do and are cultural references; spaghetti sauce tastes the same whether you put beef or tofu. There are ways to eat vegan without noticing it,” Cyr said. “I am a chef, not a nutritionist,” he added.

If you are on a tight budget, switching to a vegan diet can actually help you save some money. “Last time I checked, chickpeas were still cheap and tofu is half the price of ground beef,” said Cyr.

The Montreal Vegan Festival will take place Oct. 20 and 21 at the Palais des Congrès. Jean-Philippe Cyr will give a workshop on how to prepare tofu on Saturday, Oct. 20. On Oct. 21, he will take part in a vegan poutine contest with Sébastien Kardinal.

Feature image courtesy of Danny Payne.

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