ampus hews EDITOR ALICE DEON THE VOICE, THURSDAY, MARCH 5, 2015 3 Sandwich Switcheroo Quiznos’ disappearance is met with mixed reviews By ALEX HOEGLER been shaken up after Quiznos was removed and replaced by Artisan Deli, a sandwich and smoothie counter. The switch was prompted by student feedback received at Langara’s most recent Wellness Fair, according to an email from corporate communications at Compass Group Canada. The cafete- ria at Langara is run by Chartwells, which is operated by Compass Group, a major food service company. “We sampled smoothies and re- ceived overwhelming student feedback in support of offering a healthy alterna- tive to typical beverages such as pop and bottled juices,” the email read. “It made sense to include smoothies to our new sandwich deli menu to cater to the student demand.” The increasing population of stu- dents with gluten-restrictive diets also played a role in the switch, the email said. Langara Canadian studies student Cole Howard said he was surprised by the abrupt change. “Tenjoyed Quiznos quite a bit, [knew what I liked there. That being said, I like the idea of a more artisanal sand- wich place,” Howard said, who has tried a sandwich from the new deli. Although he said he still prefers Quiznos, Howard remains positive. “T think the caf- eteria and the products that they offer are good. I think there’s a good variety, and I will try an arti- sanal sandwich again.” Nursing student Serge Chahal has mixed feelings about the switch. “Tm a huge fan of smoked salmon, but I rarely get to eat it. When I tasted it in a wrap, it tast- ed great,” Chahal said, adding that he paid $7 for his wrap, and wasn’t a fan of the price. Chahal said he would also like to see more options for what side comes with the sandwich. “They serve it to you with chips, and I don’t want chips. ’m usually on a diet,” he said. “If they gave you some- thing better, anything else on the side, I would be much more inclined to get something from there in the future.” Lees College lunch options have COLE HOWARD Canadian studies student See langaravoice.ca for exclusive video! Lili) BAILEY NICHOLSON photos Left: Frankie, one of many attendees of the Love Your Neighbour Club’s event, thanked the volunteers for their efforts. Right: Love Your Neighbour event coordinator Penny Ng (center) led volunteers as they prepped enough food for 100 people. Loving their neighbours at Oppenheimer Park brunch Volunteers from Langara and SFU spend one Saturday a month making and distributing food to people in the Downtown Eastside By BAILEY NICHOLSON angara College students spread the love on Saturday, Feb. 28 by providing homemade meals to those in need. The Langara Love Your Neighbour Club is part of the Vancouver branch of the international Love Your Neighbour organization, which is dedicated to vol- unteering and giving back to the com- munity. Through the club, four Langa- ra students joined four SFU students to prepare enough food to feed 100 home- less people at Oppenheimer Park in the Downtown Eastside. “We continue to expand and last year we started to include high school and working class members,” said Pen- ny Ng, who coordinated the event. “With the increasing number of mem- bers, we need to also expand our volun- teer opportunities in number and in event type.” The students put together a feast of ham and cheese sandwiches and chick- en noodle soup. They doled out banan- as and extra bread to anyone who asked. This was the fourth time the Love Your Neighbour Club has visited the park to give out meals. Ng said that this time was an improvement from their first Oppenheimer event back in De- cember thanks to donations and sup- port from the community. “Originally, we just planned to give out bread and hot chocolate, but with gift cards from Superstore and Terra Bread(s) and space support from Light and Love Home to prep food, we were able to make sandwiches and soup,” she said. Langara psychology student and Love Your Neighbour Club member Ken Tu said he volunteers not just to help, but also to educate himself. “T want to learn more about home- lessness in Vancouver,” he said. “It’s a huge issue we should be more aware of.” The meals were met with apprecia- tion from those at the park, like Frankie, who declined to give his last name. “Thanks so much you guys,” said Frankie, as he grabbed a sandwich. DONATE your time 1 Sign up to deliver hot meals with Lan- gara's Love Your Neighbour Club 2 Vancouver Coastal Health lists dozens of volunteer oppor- tunities on their website 3 Spend a few hours with orphaned cats and dogs at the BC SPCA ANNA DIMOFF photo Kris Lee, head chef at the sushi café, runs a tight ship. Sushi café dishes on the fish Fish quality at the Langa- ra Sushi Café is top of the line, according to chef By ANNA DIMOFF into The Langara Sushi Café knowing that the fish they serve is on par with well-established sushi res- taurants in South Vancouver. The sushi spot has been a popular choice for food on campus since it opened, and manager Sean Sung said he is dedicated to providing Langara students with fresh, healthy products. “The restaurant business wasn’t my main business, I was a personal trainer and I teach boxing,” he said. “That’s why I’m bringing in more healthy food to the school because I’m from that background.” The café uses Albacore tuna and S" savvy students can dive farmed Atlantic salmon that have been frozen to kill any bacteria that might be on the fish, which Sung said is in keep- ing with Canadian health regulations. He said they look at the colour of the fish and check if its eyes are clear to make sure it’s fresh. To accommodate different palates, Sung said the café also brings in fresh Pacific Sockeye salmon. “If the salmon is really fresh they have a watermelon smell, it means they caught it a day or two before,” Sung said. Salmon is the king catch at the café. Sung said they use twice as much salm- on as they do tuna. Their current suppliers are Marine Seafood Inc., 21 Century Seafood Inc., and Angel Seafoods Ltd., which Sung said many of the local sushi restau- rants use. Samurai Japanese Restaurant on Fraser Street, an established sushi spot in Vancouver that is well reviewed on- line, receives their product from Ma- rine and 21 Century as well. Betty Hum, a Samurai employee who has been with the company for over five years, said they have always bought from these suppliers. “They give the best price for the quality,” she said. Sung was intro- “oN SUNG th duced to hi li- anager of the rs by his head chet sushi café ers by his head chef, Kris Lee, who has over 20 years of experience working in kitchens. Lee said that for their prices, the fish they serve is the best available. “Tn Vancouver it’s very hard to find top of the line fish and it’s very expen- sive. We use one below the very, very top,” Lee said, as translated by Sung.