Through both its decor and food, Electric Diner is a throwback to the '80s
Located at 96 George Street, Electric Diner brings patrons back into a 1980s nostalgia wonderland. Cooking to the tune of the jukebox, owners Erika Puckering and Jamie Ewing invite you to take a seat at a booth, put down your cell phones and enjoy some comfort food.
Puckering grew up in Ottawa, where she attended school for fine arts and developed her love of visual design. After many years at her small marketing company, she relinquished the hustle and bustle to start a family business in Hamilton. With her husband Ewing, Puckering settled down to open Electric Diner.
The diner is the perfect intersection of Ewing’s culinary innovation and Puckering’s visual design. Puckering’s visual prowess manifests itself in the bright colour scheme, with tastefully over-the-top hot pink barstools, neon signs and sparkled paint. The ‘80s aesthetic comes out in details such as the jukebox and antique accents. They drew from their shared childhood experiences to create an epicentre of nostalgia.
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“[The ‘80s were] a very different time than what we’re living in right now. There were no cell phones. When you [were] trying to find your friend, you would just . . . find their bikes on the front lawn and that’s how you’d know where they were,” said Puckering.
“[The ‘80s were] a very different time than what we’re living in right now. There were no cell phones. When you [were] trying to find your friend, you would just . . . find their bikes on the front lawn and that’s how you’d know where they were.”
For the full sensory experience, a projector plays movies all day long, mimicking the experience of early morning retro cartoons.
“[Now] we have Netflix you can watch whatever you want, but back then if it was on it's on and if you missed it, you missed it . . . so we play cartoons from the '80s like He-Man and Transformers on Saturday and Sunday mornings so everyone can experience all five senses,” said Puckering.
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The flavours of the menu are equally suited to the diner’s eclectic and vibrant atmosphere, as Ewing elevates traditional diner food.
“[We} have a grilled cheese eggs benny, so instead of an English muffin it’s two miniature grilled cheese . . . it’s like an elevated eggs benedict, so it feels higher end but it’s also comforting,” said Puckering.
A fan favourite is the classic Electric Burger, where their commitment to sourcing local produce shines through. The burger is made using local artisanal bread, ground beef from a local butcher and a touch of hickory sticks for Jamie’s own spin on your classic burger.
Due to the COVID-19 pandemic, the diner was open exclusively for takeout and pick-up in late March. Outdoor seating re-opened in mid-June. Currently, Electric Diner has an outdoor heated tent on the patio for diners looking to enjoy their food in an open, well-ventilated space. They have further adopted rigorous sanitation measures to ensure the safety of all diners.
While the diner initially struggled with reducing employee hours as business slowed, Puckering and Ewing try to maintain a positive outlook on the situation and used the pandemic as an opportunity to expand their social media presence.
“Our amount of followers and online presence really excelled during that time, so there’s sort of a silver lining. When we reopened, it was busier than it had ever been . . . it’s not about survival, it’s about adapting and changing,” said Puckering.
“Our amount of followers and online presence really excelled during that time, so there’s sort of a silver lining. When we reopened, it was busier than it had ever been . . . it’s not about survival, it’s about adapting and changing,” said Puckering.
As Electric Diner adapts their '80s setting to the climate of 2020, the diner serves as a reminder to all to live in the moment. Ewing and Puckering continue to find ways to be creative with the tools at their disposal and make the best of each day.
Pearl Street Chocolate Co. brings much-needed joy to the community during these trying times
Food often facilitates connection and is a focal point at many gatherings. Chocolate is one of those foods that is almost universally a favourite. For many, it is a comfort food, a connection to happier and celebratory times. It seems fitting then that Pearl Street Chocolate Company launched during a time when we are so desperately in need of connection and joy.
“We started in April, so it was in the thick of [the pandemic] and it was kind of exciting because we did these deliveries for people and it was this little small thing that made people happy you know? We’re not saving the world or anything but it just brought smiles to people's faces,” explained Blaise Misiek, founder of Pearl Street Chocolate Company.
Chocolate has always had a central role in Misiek’s life and was a particularly prominent feature of family celebrations and holidays for him growing up. In recent years he began to explore the history of chocolate and the process of creating it. Combined with his desire to connect and give back to the Hamilton community, this research culminated in the creation of Pearl Street Chocolate Co.
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Given the place that chocolate had in his life growing up, it’s been important for Misiek that Pearl Street Chocolate Co. be a family project. He involves his children in various aspects of the business, including making and tasting the chocolate.
“For us it's very important to have our family involved and our kids involved . . . they’re tasting, they're trying. They're the biggest critics,” said Misiek.
At Pearl Street Chocolate Co., all the chocolate is made from “bean to bar,” meaning that Misiek and his family are actively involved through every step of the lengthy process. They communicate and work closely with the farmers growing the cacao beans and make the chocolate bars themselves. Misiek felt it was crucial that all their products were made in the most ethical and sustainable way possible.
“I like to urge people to learn about what they're eating and where it comes from and [I want them to] know that there's a process that can happen that could benefit a lot more people,” explained Misiek.
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Making chocolate isn’t the only thing Misiek’s business does though. Pearl Street Chocolate Co. also donates a portion of its profits to local charities. Misiek and his family made a point of choosing charities that were close to their heart, feeling that it was important for them to work with causes they understood and had experience with.
Giving back and supporting the community, especially in these times, is particularly important to Misiek both at this higher level of connecting with charities and supporting crucial causes, but also at a personal level, by bringing joy and uplifting individuals during these trying times.
“[I hope people come away with] a smile on their face, even if it's for that little bit. For me, having a bar and doing the snap and tearing the package, things stop for me and it still happens all the time for me. It just gives you a reason to stop and enjoy it for a little bit and I think we could all use that right now, just a little bit of stop and enjoying the moment,” said Misiek.
It is still early days for Pearl Street Chocolate Company and in the future they hope to open a store of their own and to run workshops. However as it is, they’re off to a lovely start, bringing quality chocolate and much needed joy to the community during these trying times.
Environmental conservation education from an Indigenous perspective
From Oct. 25-30, the McMaster Students Union ran an online virtual sustainability-focused event called Earth Week. The MSU collaborated with various campus and community organizations to host an event each day of the week.
Adrianne Xavier, an Indigenous studies professor at McMaster University, said that events like Earth Week are great awareness builders. They can allow people to engage in more conversations regarding sustainability and think more critically about the environment.
However, Earth Week was an event created through a rather colonial perspective on environmental conservation. Speaking about the difference between Indigenous sustainability and colonial ways of sustainability, Xavier said that there isn’t necessarily a strict comparison between the two. One of the greater differences would be the way Indigenous communities approach sustainability and view their own personal involvement with the environment.
“I think Indigenous sustainability is about understanding that we all have a responsibility to every part of life, that it isn't just ourselves and our families and the people around us, but also the things that impact the people around us. The environment is a huge part of that, including things like our food, our health and well being and all that stuff. But also, then, by extension, how we get the food and where it comes from and what the environment itself is being cared for in and in what ways,” said Xavier.
“I think Indigenous sustainability is about understanding that we all have a responsibility to every part of life, that it isn't just ourselves and our families and the people around us, but also the things that impact the people around us," said Xavier.
One of the events during Earth Week was No Meat Monday. Hosted by the McMaster Veggie Club, people were encouraged to not eat meat that day and try out meatless recipes. Xavier shared that for Indigenous peoples like herself, most of the meat that she eats is hunted. Therefore, it undergoes a very different process from most commercially available meat and may not encompass the same concerns that those who don’t eat meat for environmental reasons may have.
At McMaster, Xavier said that she has seen ongoing conversations where various faculties and organizational partners are trying to find ways to assist Indigenous students. However, Xavier said that change can begin with an acknowledgement and understanding that the current assistance is inadequate.
The Post-Secondary Student Support Program provides financial assistance to First Nations students who are enrolled in eligible post-secondary programs. However, the PSSSP does not provide adequate or equitable support for all First Nations students.
In addition to financial support, Xavier also noted that Indigenous students may require other supports such as access to healthy food options. Conversations about Indigenous food options and education regarding Indigenous practices with environmental conservation could also be beneficial to events such as the previous Earth Week.
Conversations about Indigenous food options and education regarding Indigenous practices with environmental conservation could also be beneficial to events such as the previous Earth Week.
Aside from No Meat Monday, another Earth Week event included a talk with Wellness and Sustainability Manager and Registered Dietitian, Liana Bontempo, about reasons why people should buy locally-grown food.
Xavier added that it would be beneficial to expand conversations about healthy and sustainable food options. These conversations could include education on the food cycle of an omnivore who is eating off of the land, such as herself.
“There are lots of really cool farm programs in the region. There are lots of cool groups of people who are doing gatherings and things like that of wildcrafted food, which are much more sustainable ways of understanding because when you do those sorts of things, you are more apt to learn the basics of respect for the plants that you’re taking in. [Reason being,] wildcrafted food has to be left enough for the next year or for other animals as opposed to large scale farming, which of course is crop grown specifically to be taken for food,” explained Xavier.
Xavier said that another big issue to consider across colonial approaches to environmentalism is the issue of food waste. Most grocery stores purchase large scale, aesthetically pleasing produce. They will pay less for imperfect produce unless it is organic, but even then, it is not easy for companies to sell organic produce.
“You’re paying a higher premium and a cost for perfect looking fruit that doesn’t necessarily taste better, or isn’t even necessarily better for you because how it looks is not indicative of nutrition,” said Xavier.
Produce that are deemed imperfect are often either composted or sold at a lower price.
“We are being trained as a society to only want fruits and vegetables that look a certain way,” added Xavier.
“We are being trained as a society to only want fruits and vegetables that look a certain way,” added Xavier.
In addition to imperfect-looking produce, best before dates are also a factor in producing food waste. Xavier discussed how grocery stores typically won’t sell food when it comes within three months of the best before date or they sell them in a clearance section.
Xavier noted that there are lots of costs to getting food to where they are in grocery stores, including shipment, packaging and other environmental costs and often, the food that is thrown out may not even be food that has gone bad.
"Because inevitably in classes that I teach, there’s always a component at some point in the class no matter what the topic is about where we fit in the world and remembering where we fit in the world, what our role is in all of those things, because that as well is a big piece of understanding sustainability. What part do we play in it?” Xavier said.
“A lot of times when it comes down to things like sustainability and sustainability weeks and events like that, I urge people to at the very least be aware of them. Think about them and talk about them. Because inevitably in classes that I teach, there’s always a component at some point in the class no matter what the topic is about where we fit in the world and remembering where we fit in the world, what our role is in all of those things because that as well is a big piece of understanding sustainability. What part do we play in it?” Xavier said.
Despite being hit hard by the pandemic, the Hamilton Farmers’ Market is maintaining a steady presence downtown
On a typical day, the Hamilton Farmers’ Market would be busy, full of people either drifting from stall to stall or marching down the aisles with purpose. The air would be filled with the sounds of cheerful chatter as regulars caught up with their favourite vendors or friends they ran into by chance. Established in 1837, the market is an important place of community for Hamilton and a steady constant throughout the city’s history.
“I think it's one of the best things that Hamilton has to offer, right up there with waterfront escarpment, arts and culture and the music scene and all that . . . I would say that Hamilton Farmers’ Market [is one of] of the great assets of the city,” said Eric Miller, chair of the market’s board of directors.
“I think it's one of the best things that Hamilton has to offer, right up there with waterfront escarpment, arts and culture and the music scene and all that . . . I would say that Hamilton Farmers’ Market [is one of] of the great assets of the city,” said Eric Miller, chair of the market’s board of directors.
However, the market has experienced some dramatic changes due to the pandemic. In March, they implemented the necessary public health measures, including wearing masks, social distancing protocols and hiring security to help control the flow of people. While these changes were necessary, it meant that all fronts of the market have been sharply impacted by the pandemic.
All vendors at the market were affected, though some more so than others. In terms of their operations specifically at the market, many were limited in what they could sell, especially during the early stages of the pandemic. Miller noted that in some cases these limitations were because of disruptions to the supply chain. Many farmers were unable to hire help to pick their harvests and florists in the region experienced interruptions to the system by which they exchange flowers. Vendors offering cheese and meats also faced supply challenges during the pandemic.
For other vendors, particularly those selling non-food items, they found there was little to no demand for their products. One such vendor is Saji Kollanthara’s Folk Art Prints, who sells hand-printed artisan items imported from India.
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“Since the COVID [pandemic] started . . . people have no interest in buying anything other than food . . . So I waited for one week then I noticed that there is no point [in] opening the shop, because nobody's buying it. Nobody [was] even looking at my place because they were invested only in food items and nothing of anything else, so I stopped going there after one week,” said Kollanthara, who closed his stall for three months during the pandemic.
“Since the COVID [pandemic] started . . . people have no interest in buying anything other than food . . . So I waited for one week then I noticed that there is no point [in] opening the shop, because nobody's buying it."
While Kollanthara’s stall was only closed on a temporary basis, four other businesses, including Cake and Loaf and Jamaican Patty Shack, were forced to terminate their contract with the market during the pandemic.
Additionally, immediately following the pandemic announcement, the market also saw a dramatic decrease in customers, by almost 75 per cent during stage one according to Miller. This is likely because customers were being encouraged to limit trips into the community or order online.
Furthermore, while the market itself was not closed at any point during the pandemic, customers’ ability to access the market was restricted. This was in part due to the closure of the Jackson Square entrance during Stage 1 and much of Stage 2, which is a primary entry point to the market. Many also relied on public transportation to attend the market and were understandably concerned about continuing to do so.
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However, despite these difficulties, the market remains open and continues to persevere. While the numbers have not reached typical levels for this time of year, customers are slowly returning to the market. Some customers have commented to the market’s board of directors that they actually feel safer at the farmers’ market, as opposed to a larger supermarket.
However, despite these difficulties, the market remains open and continues to persevere.
Some current vendors, including Kollanthara, have also mentioned that while the pandemic brought many challenges, it also provided them with new opportunities, such as the time to learn how to develop and create an online platform for their business.
A couple of new businesses are even preparing to launch stalls at the market. The first, which opened in the market a few weeks ago, being Hotti Biscotti, a local, small-batch bakery. There are currently two other businesses in the process of setting up shop at the market.
“Two of them just presented to us at the last board meet on what they have to offer. So that's exciting for us . . . I would say it boosts our spirit to have new vendors setting up shop,” said Miller.
While these are without doubt difficult times, there is comfort to be found in the steady presence and perseverance of the Hamilton Farmers’ Market. The market and its vendors have been present through all the storms that Hamilton has had to weather and by continuing to offer delicious food, fantastic flowers and charming crafts, they will help us weather this one as well.
Mother-daughter duo’s travelling tea trailer continues to deliver tea and comfort during COVID-19
Autumn is the season of change. Leaves begin to change to brilliant, bright and beautiful colours and the warmer temperatures give way to cooler, wintery weather. This is also the season of good company. It is the time to sit down with a friend, share a pot of tea and enjoy good conversation. While gatherings may look different this year, taking place often over Zoom rather than in person, businesses like the mother-daughter-run Tea Amo are still finding ways to bring people together.
As part of a big Irish family, tea has always played an important role in Marian Peter’s life. This love of tea is something she passed down to her daughter, Heather Peter. In 2013, Heather purchased a vintage trailer with the intention of setting up a tea service. When Marian retired from her job as an English as a Second Langue teacher, the mother-daughter duo went into business together, selling tea out of the trailer at parks and private events.
“Having tea with people [is] a lot about [the] memories that you have around tea and making new memories. I think a lot of people have that nostalgia [towards tea] and they already love the memories around afternoon tea, so they want to bring that back,” said Heather.
“Having tea with people [is] a lot about [the] memories that you have around tea and making new memories. I think a lot of people have that nostalgia [towards tea] and they already love the memories around afternoon tea, so they want to bring that back,” said Heather.
Many of the loose leaf teas that they offer are made in-house. As their business continues to grow, the duo hopes to blend more of their teas themselves to create new flavours. Those not made in-house are sampled and then carefully selected from importers. All of their blends are free of artificial flavours, preservatives and added sweeteners.
Tea Amo sells their teas and a number of thoughtfully selected tea-related products on their website. These include traditional products such as teacups and teapots, as well as novelty items, such as perfume oil and teapot-shaped earrings. The latter they opted to include because they felt these items would make nice gifts for tea lovers. Many of these products are locally made.
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However, the pandemic has forced them to pivot their approach. Many of the events they would have attended are now on hold and they can no longer bring the trailer around to parks as they had previously done.
In conjunction with their online store, the duo is now offering afternoon tea boxes. Each afternoon tea box includes finger sandwiches, cookies, fruits and vegetables and two bags of loose leaf tea. These boxes are created in-house and delivered weekly in the trailer.
Especially during this time when many are having socially distant gatherings, the afternoon tea boxes are fitting because everyone can have their own box. As there is no need to share food, individuals are still able to gather safely. For those connecting via Zoom or other video platforms, the tea boxes are also convenient in that they can be ordered individually and then enjoyed together during the call.
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“[W]e're bringing happy to people. So many people have sent this afternoon [tea] box to a friend that's been depressed or a mother that’s sick . . . Or just to themselves with a couple of friends, distancing. So it was just a perfect idea for this time to do the afternoon tea box. So, we're doing quite well with that and enjoying it. It's like a feel-good kind of service for sure,” said Marian.
"So many people have sent this afternoon [tea] box to a friend that's been depressed or a mother that’s sick . . . Or just to themselves with a couple of friends, distancing."
In these trying times, Tea Amo continues to spread the warmth and comfort customary of tea. They are also bringing people together, reminding them of better times as well as providing them with the opportunity to create bright, happy memories that they will look back on fondly for years to come.
Photo C/O Motel
By Adrian Salopek, Staff Writer
News of the first COVID-19 related death in Hamilton came just two weeks ago. The outbreak has had devastating effects on communities across Canada, and Hamilton is no exception. Local businesses and members of the Hamilton arts community have suffered economically, as many have had to shut their doors to prevent the spread of the virus. However, in the midst of this stress and uncertainty, community members are coming together through acts of generosity and resourcefulness.
As all non-essential businesses were recently forced to close, most businesses across Hamilton have indefinitely closed their doors. Small businesses like Big B Comics (1045 Upper James St.), a local comic book store, have suffered major losses and so have their entire staff. For many, the COVID-19 outbreak has meant disappearing paychecks or even sudden unemployment.
“Our staffing needs were cut dramatically in the blink of an eye,” said Dylan Routledge, manager of Big B Comics.
However, businesses are not losing hope. Many businesses, Big B Comics included, have implemented new methods of serving their customers while taking all precautions to avoid spreading the virus.
“[We had to] be innovative and inventive in our approach to business,” explained Routledge, “We instituted a ‘door pick up’ system, wherein customers can collect their products at the door but aren't allowed to enter the store.”
Businesses within the food industry have also been stepping up. Motel (359 Barton St. East), a local brunch restaurant, created take-out packages for their customers. These allow customers to still enjoy their food while trying to give them a taste of the experience that they would have had in the restaurant.
“We created brunch packages that mirror the fun you would have in the restaurant,” said Chris Hewlett, owner of Motel. Hewlett and his team are now offering specials that include two entrées and a side dish. To further push the limits, the brunch restaurant is also including decorative tropical decor, including palm leaves, cocktail beach umbrellas, and a light-up neon sign of your choice. The special and regular menu items can all be picked up curbside to help reduce contact between customers and employees.
Businesses and community members alike are not only being resourceful in this dark time, but are also coming together through acts of generosity. It is often said that in the hardest of times, the best in people is revealed, and the actions of many in Hamilton have lived up to this. Vintage Coffee Roasters (977 King St. East), a local family-run coffee shop, has witnessed this in both their own customers and the wider Hamilton community.
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“I have been seeing so many posts on social media of [both] our customers and community members reaching out to neighbours and helping out with food purchases or other errands,” explained Lisa Stanton, Vintage Coffee Roasters owner. “Many of our customers were buying beans to be delivered to their friends who may be in quarantine.”
Some businesses have even attempted to give back to the community by making tangible efforts to help those at the front lines of the fight against COVID-19. A notable example of this is Motel with their generous support for healthcare workers.
“We also decided that at this time we wanted to do business mixed with ways to help our community,” said Hewlett, “We offer call ahead free coffee for healthcare workers. We are also using our suppliers to get produce packs to people so they can purchase eggs, bread and fresh produce.”
While local businesses have suffered major financial losses, the arts community has also suffered due to the outbreak and closures. Hamilton Artists Inc. (155 James St. North), an art gallery downtown, had to close its doors to the public and spring exhibitions had to be cancelled. This was a blow to not only the gallery and the Hamilton community, but also to local artists.
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“I want to remind people that nonprofits and charities are struggling too, and that even small donations towards these organizations can go a long way,” stressed Julie Dring, Hamilton Artists Inc. Executive Director. "Many of the artist-run centres and arts organizations in Hamilton support artists by paying Canadian Artists’ Representation rates to artists. Donating to your local artist-run centre is a great way to aid artists who are experiencing lost income during this time.”
McMaster’s very own Museum of Art has also suffered in this stressful time, having to close its doors and cancel all events. This has not only affected the museum and its staff, but also McMaster students.
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“One of the most significant cancellations at this time is the annual student studio programme (SUMMA) graduation exhibition,” explained Carol Podedworny, the museum’s director. “[It is] cumulative, following four years of study for the students . . . We engage a guest curator for the project from the Canadian arts community — this year, local artist Stylo Starr. It is disappointing that the students will not experience this event.”
Much like their business counterparts, the arts community has had to become resourceful in order to survive the pandemic.
“I think art can be a balm,” said Podedworny. “I think in the COVID world, art museums through a virtual presence (exhibitions, programs, inter-actives, didactics) can provide answers, reflections and opportunities for wellness and self-care.”
It is saddening to see so many businesses, art services and community members negatively impacted by COVID-19. On a positive note, much good has come from this dark time as Hamiltonians make efforts to support one another. Here’s hoping that we don’t forget the lessons learned and the efforts that people have made to help one another.
The bread episode of The Great British Bake Off is notoriously difficult. Every season, contestants struggle to capture that perfectly crunchy crust with a light and fluffy interior. For something with so few ingredients, bread can be extremely finicky. Just one wrong move and you’ll be left wishing you’d never started. As one example, if it’s undercooked it can wind up doughy and inedible. But fear not! With this short recipe and a dash of patience, you’ll soon have your very own freshly baked bread to enjoy.
This recipe is adapted from Edna Staebler’s “Neil’s Harbour White Bread” from her book Food That Really Schmecks.
The Ingredients
1 cup lukewarm water
1 teaspoon white sugar
2 tablespoons yeast
2 cups lukewarm water
1⁄2 cup white sugar
1 tablespoon salt
1⁄2 cup canola oil, or substitute vegetable oil
8 cups all-purpose flour
Part One — Making the dough
Part Two — Proving yourself
Once you’ve finished kneading the dough, it needs a chance to rest and rise—also known as proving. To do this, place the dough in a large bowl that’s been lined in oil. Flip the dough to cover both sides in oil. Loosely cover the bowl with a damp cloth and leave it to prove in a warm spot for 1-2 hours or until it has doubled in size. Leaving it by a sunny window is generally your best bet. Here is a trick to know when you’re ready to move to the next step: when you stick your finger in the dough, your imprint should remain.
Punch the dough down until it has deflated a bit, and divide into 4 equal-sized loaves. Place the loaves onto parchment-lined sheet pans and let rise for another hour in the same sunny spot, covered in a damp tea towel. Make sure to leave room between the loaves.
While you’re waiting for the dough to rise, go enjoy spring days that will hopefully be here soon. You could go for a hike, grab coffee with a friend or maybe catch up on the Netflix show you’ve been binging. Better yet, invite someone over for a date and impress them with your incredible baking skills. You could even make the dough before class and then finish it when you get home.
While you’re waiting for the dough to rise, go enjoy spring days that will hopefully be here soon. You could go for a hike, grab coffee with a friend or maybe catch up on the Netflix show you’ve been binging. Better yet, invite someone over for a date and impress them with your incredible baking skills. You could even make the dough before class and then finish it when you get home.
Part Three — Let’s get this bread
Take the same four loves on the parchment-lined pans and bake at 400 degrees Fahrenheit for 20-30 minutes, until both the top and bottom of the loaves are golden, and the loaves sound hollow when tapped on the bottom. After you’ve removed your loaves from the oven, let them cool on a rack. This is the hardest part, but trust me, if you try to eat it right away you’re going to burn your tongue.
Voilà! You now have four delicious loaves of bread, perfect for any kind of sandwich you can think of. If you try this recipe, make sure to tag the Silhouette, we would love to see your baking adventures!
Voilà! You now have four delicious loaves of bread, perfect for any kind of sandwich you can think of. If you try this recipe, make sure to tag the Silhouette, we would love to see your baking adventures!
[thesil_related_posts_sc]Related Posts[/thesil_related_posts_sc]
By: Elisa Do, Staff Writer
CW: death
A lot of people hear the word “allergies” and think of seasonal allergies. Maybe they think of a sniffling nose or an itching skin rash. Maybe they think of watery eyes and sneezing; something that comes and goes. However, an allergic reaction can be much more severe than just that. Anaphylaxis is an allergic reaction that is severe, life-threatening and terrifyingly common. In 2015, Andrea Mariano, a student from Queen’s University, passed away from a serious anaphylactic reaction. At the time of her passing, Andrea was a first-year student in her first week of classes. Adjusting to new environments always comes with challenges, but for individuals such as Andrea, there is the added obstacle of avoiding allergens in an unfamiliar place. Sadly, a lack of allergy awareness is still ongoing in our community today.
Post secondary education is often associated with busy schedules and inconsistent meal times. For most students, double-checking food ingredients before they eat is something that can easily slip one’s mind. Because of this, it is important for students at McMaster to take allergies more seriously on campus, regardless of whether or not they have allergies themselves. Compared to elementary or high school, university is comprised of a much larger population and therefore also becomes much more difficult to control for certain regulations. However, as an institution, boundaries should still be placed. For example, faculty members can promote allergen-free spaces in the classroom by asking students to notify the instructor of any food allergies. In addition, students themselves can also be more cautious when choosing to eat a snack (especially ones containing common allergens) in a place with students they don’t know, such as a large lecture hall. Currently, students can choose to eat just about anything they want, anywhere on campus. This could mean cross-contamination through objects in libraries, residences or any other shared space. However, something as simple as a five-minute announcement on the first day of classes from professors reminding students to be more cautious or the addition of allergen-free areas on campus can help to minimize these risks.
Furthermore, many folks without allergy restrictions complain about the lack of food options on campus. However, for folks who do live with dietary restrictions, campus food becomes more than just a barrier to food enjoyment. Limited food options prevent allergic students from being able to purchase meals without the presumed risk of allergens. Although McMaster Hospitality Services has made notable changes to increase its accommodation for dietary restrictions in recent years, such as including SMPL, the allergen-friendly station in Centro, greater improvements are still waiting to be made. With SMPL being the only specified source of allergen-friendly food on campus, students are limited in their food choices, and for most first-year students, this proves to be especially difficult when they are often restricted to purchasing meals on campus with their meal plan. If a wider selection of allergen friendly stations can be included in other parts of campus, it would not only enable students to purchase meals more conveniently between classes, but would also provide allergic students with the opportunity to choose from menus they feel safe eating from.
Finally, it is also important that both staff and students remember to provide an empathetic understanding towards folks with allergies. Individuals with allergies live with the added barrier of having to constantly disclose their personal information to strangers. This can mean receiving supportive responses, but it can also mean hearing discouraging remarks from those who lack understanding for allergies.
Alyssa Burrows, co-president of the McMaster Food Allergy Club, remembers her first disappointing experience with campus hospitality staff, where the staff member remarked that Burrows was “just like [Andrea Mariano] who died at Queen’s.”
Many students like Burrows need to disclose their allergies to front-line staff when ordering food for their own safety. Unfortunately, the lack of empathy from staff members can discourage many students from disclosing this information, when it is so crucial and life-saving.
Allergy awareness on and off campus starts with each student understanding the severity behind allergic reactions. It requires compassion and empathy across all members of the community. When we are able to empathize with others, further considerations can be made: campus food options can be expanded, better preventative measures can be taken and communication between all folks can be improved. Put simply, it requires each and every one of us to think of more than just ourselves to keep everyone alive.
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On Dec. 5, 2019, a video titled “Cockroaches at Centro (McMaster University)” was uploaded to YouTube. The video compiles several sightings of cockroaches at Centro cafeteria.
“McMaster University must decide when to address these issues and stop pretending that they don’t exist, like they have been for the last couple years. Just because health inspections are passed does not mean the facility is clean,” reads the description of the video.
On Dec. 9, 2019 another video, titled “More cockroaches at centro” was uploaded to Youtube. It shows a cockroach sitting on the metal lid of a grill while food was being prepared.
“Some people were questioning whether the pictures were not from Centro . . . As you can clearly see there is a cockroach at Centre Stage, one of the most popular locations within Centro itself. It doesn’t take that much imagination to foresee a scenario where a cockroach could fall into your food,” reads the description of the video.
More recently, additional sightings of cockroaches at La Piazza cafeteria were posted to Mac Confessions, one of McMaster’s student confessions Facebook pages.
On Feb. 4, 2020 Mac Confessions published a video titled “The cockroaches from La Piazza would like to say hello” that shows a cockroach sitting on a napkin near baked items at La Piazza.
https://www.facebook.com/spottedat.mac/videos/1726495940814335/
Director of McMaster Hospitality Services Chris Roberts cautions students against students accepting online posts as fact.
“We cannot control the posting of comments or photos on social media sites, whether they are actual or fictitious,” states Roberts in an email to the Silhouette.
Roberts explains McMaster Hospitality Services has a transparent relationship with the City of Hamilton health department.
“As soon as [student complaints were] brought to our attention, we notified the [City of Hamilton] health department in early December and asked them to come and inspect our locations and review our pest control plan. They determined that we had an aggressive pest control plan and no food safety/cleanliness issues were identified,” stated Roberts in the email.
“As soon as [student complaints were] brought to our attention, we notified the [City of Hamilton] health department in early December and asked them to come and inspect our locations and review our pest control plan. They determined that we had an aggressive pest control plan and no food safety/cleanliness issues were identified,” stated Roberts in the email.
Moreover, Roberts explains that McMaster Hospitality Services has already met with Orkin Canada, McMaster University’s pest control provider, to increase pest control efforts throughout the school year.
“As of December, we have increased our preventative maintenance service from once a month to twice a month and also now schedule ‘blasts’ of all public spaces during breaks when students are away (Christmas, Reading Week, Summer and Fall Break),” added Roberts.
According to Roberts, pests are not always indicative of food safety issues.
“As McMaster has many older buildings on campus, pests are not an uncommon site [sic] regardless of the use of the building (academic, administration, facility services or food service)” stated Roberts.
Cockroaches on campus may have additional impacts on students. According to the World Health Organization, cockroaches may carry germs that spread disease. Additionally, according to Orkin Canada’s website, cockroaches are known to trigger allergic responses in approximately 12 per cent of individuals with no other allergies.
Roberts adds that McMaster Hospitality Services is continuing to work with the CIty of Hamilton’s health department and Orkin Canada.
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After settling in the dust for a few years, a vacant restaurant space on 631 Barton St. E. has been given a new name and identity. The space now breathes the essence of tiki culture as extravagant drinks are set on fire and music pulsates through its art-covered walls and wooden floors etched in Polynesian-inspired patterns.
MaiPai is adding to a renewed sense of prosperity on Barton Street East as new businesses open up and historic establishments are restored. It’s also riding on a wave of local tiki bar resurgence. In 2015, The Shameful Tiki Room and The Shore Leave opened in Toronto, reintroducing the concept of a Toronto bar entirely dedicated to tiki culture for the first time in two decades.
The original tiki movement can be traced back to the early 1930s when the first Polynesian-themed bar and restaurant, Don the Beachcomber, first opened in Hollywood, California following the end of Prohibition— a nationwide ban on manufacturing, transporting and selling alcohol in the United States.
Ironically, prohibition drove an accelerated production of rum, much of which aged in casks waiting to be discovered by enterprising bar owners, like Victor Jules Bergeron, Jr., who founded Trader Vic, a Polynesian-themed restaurant chain, and claimed to have made the first Mai Tai, a staple tiki bar favourite, in 1944 from 17-year-old rum from Jamaica.
History then tells the story of a post-war urge for escapism in the 1940s, igniting a tiki bar obsession all across the United States, and eventually Canada, as bargoers imagined themselves escaping the realities of the world they lived in.
By the 1960s, tiki bars were all over Ontario, and in 1975, the Trader Vic chain arrived to downtown Toronto. Tiki bars continued to provide a sense of escape until the 1970s, when their novelty eventually sizzled out as people began to lose interest. Trader Vic’s Toronto location closed its doors in 1993.
The resurgence of modern-day tiki bars begs an important question—what are we escaping from? Or perhaps the love of tiki culture is just enough reason to bring back an experience in the past and reinvent it—which is exactly what MaiPai is introducing to Hamilton and Barton Village.
MaiPai’s menu is dedicated wholeheartedly to tiki culture with a Detroit-inspired pizza twist. This style of pizza originated in the 1940s when Gus Guerro from Buddy’s Pizza made a sicilian dough pizza in a thick rectangular steel pan with cheese going right to the edge—winning over the hearts of Detroiters and Hamilton chef Salar Madadi, who’s known for opening up Pokeh, one of the first restaurants in Canada dedicated to serving poke, a Hawaiian appetizer.
It all came full circle when Madadi happened to be in Detroit, at a tiki bar, and the idea of MaiPai came to be.
Madadi then reached out to long-time friend Peter Lazar, Director at UrbanRoom Group, a Hamilton-based event production company, and asked him if he wanted to open a tiki bar.
Despite shamefully name-dropping Niagara Falls’ Rainforest Café as his closest exposure to tiki culture, Lazar quickly fell in love with the idea and Madadi’s pizzas. MaiPai brings together both their talents of creating memorable and quality experiences with food and space.
“The more I got into it, the more I fell in love with tiki as a culture . . . We both love creating an experience that really transforms [a space] or moves people into an escape,” said Lazar.
“I really like the idea of people having somewhere where they can go in and there’s basically just no reminders of the outside world. There’s no TVs, there’s no windows. You just go somewhere and like, you just need to check out and have a good experience and good food,” added Madadi.
It only takes a few seconds for your eyes to adjust to MaiPai’s atmosphere and for you to feel transported back in time and into another world. Antique lamps, lights, dozens of tiki mugs and decorations were salvaged from flea markets and tiki restaurants that were open in the 60s. Some interesting finds include a skull-shaped mug covered in what appears to be melted cheese and pepperoni and a matchbook from a long-gone Hamilton tiki bar rumoured to have been the Tiki Trapper.
While MaiPai Tiki Bar may be a new concept to the Gibson neighbourhood, co-owners Madadi and Lazar are no strangers to this area — in fact, they live just a couple minutes’ walk from each other and the restaurant. It felt very natural for them to be working together on a project so close to home.
Their neighbours and community have welcomed their new venture with open arms—selling out their first two weeks of reservation-only menu testing in under 12 hours.
https://www.instagram.com/p/B780RnPgUFa/
“Both of us really respect and love opinions. We love hearing. We love the idea that multiple people's voices can come together and make something that's really unique. I think a lot of it just boils down to respect . . . we’re so appreciative of the staff that comes into work and . . . the fact that people would want to choose to come and eat out here,” said Lazar.
MaiPai’s menu is inspired by Madadi’s travels, Hamilton and responses from the community. MaiPai also includes a selection of wings, and almost the entire pizza menu can be made vegetarian or plant based.
One pizza in particular is inspired by Hamilton’s plethora of sub shops. The pizza has a thick, but light and airy crust made with MaiPai’s 48-hour cold fermented dough. It’s cooked with mortadella, salami and hot peppers, and when it comes out of the oven, it’s topped with shredded lettuce, kewpie mayo and sub sauce.
https://www.instagram.com/p/B6JdknEF55a/
MaiPai will continue their soft launch hours into February and are hosting feature nights to test out menu items and setting cocktails on fire ahead of their official launch in March. By then, Madadi and Lazar will have opened up the second part to their space by expanding into 629 Barton Street East—tripling their capacity to 80 patrons.
Much like the passionate revival of tiki culture, there’s a very present dedication to bringing new possibilities to Barton Street East. MaiPai is a story of how Hawaii meets Hamilton in peculiar ways, and the next chapters are looking promising.
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