LIVING IN CANADA
Where are the boys?
Statistics Canada reported that in 1971, men accounted for fully 68% of university graduates. But by 1981, men accounted for just 54% of university graduates, then 49% in 2001 and only 40% in 2006.
Men are also missing in action in university populations, only 18% of men between 18 and 24 are in university, compared with 28% of their female counterparts. The lack of men in university is due to the fact that more boys than girls drop out of high school, doing less well in both high school and elementary school.
We now hear about the “feminized” educational system, about how boys’ brain are wired differently, about how boys are more adept at spatial reasoning while girls excel with narratives. Vancouver Sun in their editorial page asked “Where did the boys go?” Is this situation only in Canada or is it a universal problem?
2013 Vancouver dining trends
In my last column, I reported on Canadian food trends. This week, the focus will be on Vancouver’s re-energized dining scene. After an economic recession with continued side effects and the collapse of several high-end restaurants a new trend is emerging in the city. Here’s a brief on what’s in and what’s out with the help of restaurant owners and food critics.
Communal tables are now chic and popular. The trend is daring Vancouverites to dine with complete strangers, daring the locals to shrink their personal space. This is better than computer social networking because it allows everyone to have real human social interchange. This is actually a good exercise for computer geeks and people without social skills. Sardine Can and Espana, serving Spanish tapas, are the two hip restaurants with huge communal tables and they don’t take table reservations.
Street Cart food is now acceptable along with food vendors selling hot dogs and chestnuts. The variety of food offerings is enormous and mind bending. But food cart cuisine is seasonal and while waiting for sunny, summer days, holein-the-wall eateries are abundant. You can order barbecue meat, tacos, craft beers, crab cakes, cured meats, sausages, salmon, bacon seasoned dishes, oysters and the emergence of several charcuterie. Local diners are opting for casual dining with affordable prices.
Vegetarian restaurants are fashionable. Two high end vegetarian restaurants are making news (Acorn and Heirloom). Vegetarian foodies have many choices (100% vegetarians, vegan, gluten free food or pre-mixed gluten free flours are available). You can expect avocado frites, butter chickpea curry or tempeh (soy protein) reuben sandwich. Kale (taking the limelight away from broccoli) is being hailed as high in Vitamin A, high fibre and bulk. Arugula is also making a comeback. They are supposedly a dieter’s dream food. Chips are also popular, judging from the variety in supermarkets. They are selling all kinds of fruits and vegetables, reincarnated into baked chips. Personal favorites include Plantain, beets, yam, carrots, taro to name a few.
Canadian artisan products are gaining prominence like Monkey Butter Products, selling maple bacon peanut butter, salted caramel peanut butter, dark chocolate cherry peanut butter. Also popular is salty sweet popcorn. Growing or buying, cooking or eating local sustainable, healthy, non-fat and non-greasy delicious food is essential to Vancouver eating and dining in 2013.
Pan Asian cuisine continues to grow in numbers. More and more Asian fusion restaurants continue to open as bistros serving deconstructed traditional Asian dishes.
They attract a clientele attuned to global cuisine or Asian food with a Canadian twist.
Chinese, Vietnamese, Korean, Thai, Japanese are prominent in the scene but Filipino food has not entered the mainstream. Filipino cuisine is way behind and it caters simply to the Filipino community.
New criteria for Canadian federal skilled worker program begins May 4
Starting May 4, 2013, the selection criteria for immigrants in the federal skilled worker program are the following:
Minimum official language thresholds and increased points for official language proficiency, making language the most important factor in the selection process.
Increase emphasis on younger immigrants, who are more likely to acquire valuable Canadian experience, are better positioned to adapt to changing labor market conditions, and who will spend a greater number of years contributing to Canada’s economy.
Introduction of the Educational Credential Assessment, so that education points awarded reflect the foreign credential’s value in Canada. Applicants will have their education credential assessed prior to arriving in Canada.
Changes to the arranged employment process, allowing employers to hire applicants quickly, if there is a demonstrated need in the Canadian labor market.
Additional adaptability points for spousal language ability and Canadian work experience.