The Beyond Meat Burger’s success shows a growing trend in meat alternative options By Nicole Colozza, Tyler Griffin, Nour Al-Saied and Santiago Ramer A&W’s new Beyond Meat Burger, featuring a meatless patty, has become a permanent menu item after selling out across the country following an increasingly popular trend of plant-based protein consumption. A&W released…
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Ryerson Students Want More Food Options on Campus By: Georgina Parker Students at Ryerson University feel there is a lack of variety when it comes to inexpensive, healthy, and appealing food options on campus and that the school needs to expand beyond just coffee shops. While there are resources for students on campus and in…
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Craft cocktails: Taking the next step
Ammar Karam First it was craft beer, but now it’s craft cocktails. This is one of the new trends exploding in the Toronto bar scene right now. What is a craft cocktail? According to Barman’s Journal, “craft cocktails are where every element is handmade or tailored specifically for the drink.” Cocktailing has been around since…
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Food Banks: How Universities are Failing to Feed Their Students
Story by Chantelle Cruzat-Whervin Media by Vanessa Rogers, Mariyam Khaja, Brandon Patram Local University food banks try to find a way to help students in need University students across Canada are on a tight budget, having to juggle living expenses, tuition, and most importantly food. For the past 25 years, Ryerson University has been…
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FEMALE SERVERS SUBJECT TO HARASSMENT
Story by: Laura Dalton Contributors: Megan Mullen, Isabella Lopes, Sara Farzaneh Research suggests that sexual harassment is prominent in the restaurant industry and that women will tolerate it if it happens at their first job. The Restaurants Opportunities Centers United (ROC) is an organization that works to “improve wages and working conditions for the nation’s…