L ifestyles EDITOR KELCI NICODEMUS THE VOICE, THURSDAY, OCT.10 2013 5 IOS7 is all looks: students Individuals at Langara agree that the new Apple update is a superficial sales gimmick By BILL EVERITT Apple’s iOS7, users are reporting mixed feelings about the newest operating system for the tech giant’s products. The iOS7 brought a new colour scheme to Apple products. But Langa- ra staff and students say not much else lies below the update’s surface. “It’s like updates on Facebook. They’re released all the time but it doesn’t change the product itself,” said Genevieve Robichaud, a business stu- dent who got the update right away. She likes the updated colours and some of the new features such as the flashlight app. Dan Le Dressay, professor of busi- ness law at Langara, said updates like iOS7 are a way for companies to com- pete on the style, instead of the price of a phone. Asked why a company would release such a limited update, he said “the in- centive of a modern company is to raise the price of stock and do this per- sistently. “Tf you're the CEO of a publicly trad- ed company, you jump the stock price or you lose your job.”. Stephanie Campbell, a psychology student at Langara, felt the update was just a way to attract attention to Apple, which has been losing market share lately. This is supported by a recent poll done by mobilesyrup.com. Mobilesyrup.com reports on Canadi- an mobile news and shows that Apple is no longer on top in North America. The major players are Android at 43 per cent of the market, Apple with 35 per cent and BlackBerry at 19 per cent. “Good news each quarter tends to increase awareness and raise stocks, which adds to shareholder value,” said Le Dressay. “If stock options are how you are paid, then you need to jump those stocks to make money. “This is an unorthodox opinion, but it’s the real world.” N early a month after the release of BILL EVERITT photo Langara student downloaded iOS7 for her iPhone and likes the colours | ee VANESSA SZPURKO photo Designer Sarah Couture poses with her collection of ready-to-wear pieces for her Couture Therapy show at Eco Fashion Week. Eco fashion all about upcycle Green fashion techniques can help students express their creativity 66 A lot of [material] goes into waste, and we should be think- ing about using all of it Sarah Couture By VANESSA SZPURKO s this years’ Eco-Fashion Week winds down this evening, de- signers showcased “upcycling,” the art of re-using vintage piec- es, a green option for revamping your wardrobe. Linda Turner, manager of health and human services in Langara’s continu- ing studies program, thinks students can use eco-friendly trends as an outlet for self-expression. “It’s using the very best of what ex- ists in fashion and clothing to express oneself, and preserve the earth at the same time,” said Turner. Eco Fashion Week designers work with eco-friendly materials beyond bark and hemp. Sarah Couture, design- er for Couture Therapy, says her favou- rite eco-friendly material is silk. She also works with cotton and bamboo, which are all sourced locally. “What makes a fabric eco-friendly is how it’s produced and the fibres that go into it - none of these man-made fabrics like polyester,” Couture said. Even fabrics like leather can be eco- friendly if dyed a certain way, accord- ing to Couture. “How many people on this planet eat meat, and what are we doing with the hides?” said Couture. “It’s better to use everything 100 per cent.” Couture buys fabrics from designers who are retired or out-of-business and “upcycles” them. “A lot of [material] goes into waste, and we should be thinking about using all of it,” said Couture. Donations are the main clothing source for thrift boutique My Sister’s Closet, an offshoot of Battered Wom- en’s Support Services, that’s showing at Eco Fashion Week. Other items are vintage and “upcycled” pieces repur- posed by staff artisans. Revenue from the boutique goes back into support programs. “We want everyone to see the value in thrifting: sustainability, slowing the flow of fabric to the landfill and finding ways to address blind consumerism,” said executive director Angela Marie MacDougall. Tammy Joe is showing a holiday col- lection with her brand Young Oak, made up of reworked vintage pieces. “When I started working with vintage, I realized that sometimes the best quality or design fabrics come from garments that were made 30, 50, 60 years ago,” said Joe. Some pieces look more dated than classic. Joe decided to modify vintage pieces for a modern audience. “T started changing hemlines, neck- lines and sleeve lengths or even remov- ing sleeves completely. I realized it completely changed the look and feel of the garment,” said Joe. Veggie options squash a traditional Thanksgiving With meat being the main focus of the holiday, ani- mal activism group hosts veggie potluck Oct.14 By GLEN TRUAX eat, meat and more meat — Mie: what is often piled high on Thanksgiving plates. With the holiday looming in the background, the thought of eating plates of turkey may seem traditional, but how can veg- etarians and vegans enjoy the compa- ny and the feast? Vegetarians make up, roughly, 10 per cent of the population said Linda Cul- len, Langara department chair of nutri- tion management. “We're becoming more adventur- ous.” This shift can be linked to health concerns as well as lifestyle choices, she added. Protein isn’t limited to slabs of meat — lentils and beans alone can provide all of the amino acids and protein that a body needs. “You don’t need to eat tofurkey any- more,” Cullen said. “You can make quiche, you can even shape it as a turkey.” Dining options have widened as well. Thanks to Vancouver’s mul- tiethnic commu- nity and a rising interest in vege- tarianism and veganism, the choices have been expanding for herbivores. More vegetarians means a greater variety of services. Chair of nutrition management “People associate different holidays with different foods,” said Cera Rivers of Fairy Cakes bakery on Fraser Street. “And we provide things for people who may want cakes and sweet things.” For October, Fairy Cakes is offering orange, pumpkin cakes -— completely vegan and organic. Graze, a “plant- based” restaurant, is another option. “There is a growing pattern of new veg- etarian places,” said Karen McAthy, the chief cook at Graze. For South Vancouver residents, Ani- mal Voices Vancouver is presenting its annual Vegan Potluck on Oct. 14, at the Oakridge Seventh Day Adventist church. With its bring-your-own food option, and a small donation at the door, the event has grown in popularity - 140 people turned out for last year’s event. Vegetarians can also make dinner at home. “Younger people had forgotten how to cook,” said Cullen. T- options MM Tofurkey - the original vegetarian turkey subsitute. ME Vegetarian/vegan lentil loaf - cheap and easy recipe for those on a budget HM Grain-based meat substitute, fresh-cut butternut squash, mush- rooms and Granny Smith apples Source: vegetarian.about.com