10 Features

January 23rd 2013 ° Over the Edge

THE UNBC YOUNG CONSERVATIVES WOULD LIKE TO INVITE YOU TOA SWEET POTATO COUSCOUS

MEET-AND-GREET WITH FORMER CABINET MINISTER STOCKWELL DAY.

Former Cabinet Minister Stockwell
Day at UNBC on January 24

The event is on January 24th at 1:00pm
in the NUSC space (the hall beside
the Thirsty Moose). Stockwell Day
is travelling to Prince George to meet
with students and talk about life in
government and politics. This is a
unique opportunity for students to have
a conversation with an experienced
politician.

Mr. Day had a distinguished career
in politics and has served in several
high portfolios in both the Alberta
Legislature and Canadian House of
Commons. He began his political
career in 1986 as an MLA for Red Deer
North. Mr. Day became the Minister
of Labour in 1992 after Ralph Klein
became Premier of Alberta. In 2000,
he won the leadership race for the
Canadian Alliance Party and became
Leader of the Official Opposition in
Parliament. Once the newly formed
Conservative Party of Canada formed
government under Stephen Harper,
Stockwell served in senior positions

10 TIPS FOR A “GREENER” WAY OF LIFE

ike Minister of Public Safety, Minister
of International Trade, and President
of the Treasury Board. His wide range
of positions from cabinet minister to
Leader of the Opposition offers a rare
opportunity for students to hear about
life at the senior levels of government.
I hope to see you all there!

—— ll
—_ www.ca.uky.edu

GALA MUNOZ

FEATURES EDITOR
In the spirit of UNBC’s Green Day here are

10 easy “eco” tips that can help you save both
money and the environment:

1. Turn off your computer — you can save an
average of $90 of electricity per year and help
your computer to have a longer shelf life.

2. Stop idling — idling for more than 10 seconds
wastes more gas than is needed for start-up!

3. Turn down the thermostat — even if it’s only a
degree or two lower you'll save between 1 and
3% of your heating bill.

4. Wash in cold water — skip the 90% of energy
used by the washing machine that goes into
heating and switch to cold.

5. Print on both sides — unless specified most
teachers will accept papers that have been
printed on both sides so take advantage of the
money and paper that you can save.

6. Pay bills online — by enrolling in online bill-
paying options you’ll save money on stamps,
late fees and trees.

7. Carpool — if public transit, walking or biking
are not options for you, save on gas and money
by arranging a system of carpooling with those
you know who have a similar destination to
yours.

8. Switch cleaning products — opt for cleansers
that use biodegradable or naturally-derived
ingredients to reduce your unnecessary exposure
to toxins and to avoid harming marine life (easy
replacements: baking soda and vinegar!)

9. Avoid plastic bags — if you know you will
be coming home with groceries or any other
goodies bring reusable bags with you.

10. Use reusable containers — instead of
packaging in Ziploc bags or Saran Wrap try to
pack food in plastic or glass containers whenever
possible.

©

GALA MUNOZ

FEATURES EDITOR
Serves: 6 (keep the leftovers!)

Ingredients:

250 g fresh or frozen green beans, cut into
bite-size lengths

2 large sweet potatoes (about 1 kg), peeled
and cubed

1 3-in (8-cm) cinnamon stick, broken in
half

1 cup (250 mL) whole-wheat couscous
1/2 cup (125 mL) low-fat feta cheese,
crumbled

1/2 cup (125 mL) fresh parsley, finely
chopped

1 tsp (5 mL) olive oil

1 medium onion, diced

1/3 cup (75 mL) chopped walnuts

2 cups (500 mL) low-sodium vegetable or
chicken broth

1/3 cup (75 mL) raisins

Preparation:

1. Toast walnuts in a large, non-stick pot
without oil over medium heat for about 5
minutes. Transfer to a small bowl. Heat
olive oil in the same pot over medium-
high heat — add the onion and cinnamon
stick pieces and stir for 2 minutes. Add
sweet potatoes.

2. Pour in broth and bring to a boil.
Cover, reduce heat and simmer until sweet
potatoes are almost tender for about 8 to
10 minutes. Return to boil, add beans
and book until tender-crisp for about 5
minutes.

3. Stir in couscous and raisins,
remove from heat and let stand for 5
minutes. Fluff with a fork, empty into a
serving bowl and sprinkle with walnuts,
parsley and feta. Enjoy!

Variations:

Skip the cheese if dairy-free or vegan.

cover,

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