By: Neda Pirouzmand
The university has banned the consumption of cannabis on campus, but the McMaster Centre for Continuing Education, Peter Boris Centre for Addictions Research and Michael G. DeGroote Centre for Medical Cannabis Research have combined efforts to pilot a new “Science of Cannabis” program.
Science of cannabis is going to be a three-course program that will meet the needs of health and community professionals, educators, civil servants and individuals with personal interest.
The first course of the program, Fundamentals of Cannabis Science, begins on May 13 and will run until July 21.
Lorraine Carter, director of the CCE, emphasized the evidence-based nature and relevance of the program.
“The fundamentals course is an important introduction to the general history and science of cannabis, and sets the stage for subsequent courses focused on therapeutic interventions and the risks associated with cannabis use,” said Carter. “In all, grounded in contemporary evidence and delivered by McMaster’s leading experts in cannabis research, the program is an exceptional learning opportunity.”
Michael Amlung, assistant professor in the department of psychiatry and behavioural neurosciences at Mcmaster, will be teaching the “Fundamentals of Cannabis Science” course.
As a faculty scientist, his research focuses on cannabis misuse.
Carter saw a perfect opportunity to partner with James MacKillop, director of the PBCAR and co-director of the DeGroote Centre for Medical Cannabis Research, in the creation of the program.
“The CCE is always looking for program ideas that are timely and relevant to adult, undergraduate and graduate students,” said Carter. “With the legalization of cannabis this past October and awareness of the exceptional research in cannabis happening here at McMaster University, the chance to partner with Dr. McKillop’s research team was a natural partnership.”
The CCE offers flexible workshops and courses for students to build upon past skills, obtain a professional designation or pursue new learning opportunities.
These include crisis and mental health training, data analytics and web design.
According to Carter, despite its smoking ban, McMaster should consider pursuing programs similar to science of cannabis in its future.
“More and more students are looking for programs in specific topics and skills areas. Programs that are shorter than a degree such as a three-course certificate and that are offered online are especially appealing,” he said.
Carter explains that online courses garner over 80 per cent of enrollment in the realm of continuing education.
“The accessibility and flexibility of online courses is something that today’s learners value a great deal,” said Carter.
McMaster is following closely behind the heels of the University of Ottawa and Ryerson University in the timely introduction of cannabis-focused education.
Ryerson University launched a cannabis course called “The Business of Cannabis” last year and the University of Ottawa was the first Canadian law school to offer cannabis law courses for the 2018-2019 academic year.
Class sizes for the “Fundamentals of Cannabis Science” are limited and the second course of the program has yet to be revealed.
Depending on its success, the science of cannabis program may add more courses and update content as cannabis news and research develops.
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On Feb. 2, Sonia Igboanugo, a fourth-year McMaster biomedical discovery and commercialization student and co-founder of Black Aspiring Physicians of McMaster, received the Lincoln Alexander scholarship at the John C. Holland awards, which celebrates African-Canadian achievement in Hamilton.
Igboanugo and McMaster grad student Kayonne Christy launched BAP-MAC during the 2016-2017 school year to support Black McMaster students striving to become physicians and other healthcare professionals.
Igboanugo was inspired to create the club following her attendance at a University of Toronto summer mentorship program geared towards Indigenous and Black students interested in health sciences.
“I felt like that program changed my life in terms of inspiring me in what I thought I could do and what my capacity was as a potential health care professional,” Igboanugo said. “I felt very empowered and I felt very interested in this in bringing the same experience to McMaster.”
Since then, BAP-MAC has steadily grown. Currently, the club has over 100 members, proving a variety of resources to its members.
As part of the BAP-MAC mentorship program, younger students are paired with a mentor who provides academic and career guidance.
Throughout the year, BAP-MAC also arms students with information about research opportunities and hosts workshops and talks led by healthcare professionals.
At its core, however, BAP-Mac simply serves as a community for Black students on campus.
“For me, the biggest part has been connecting with older students who can help me navigate through university,” said first-year kinesiology student Ida Olaye, who aspires to go to medical school. “BAP-MAC gives you that support group, to know that you’re not alone, that there are a lot of people trying to pursue the same dream that you are pursuing and it is very doable.”
This past year, BAP-MAC received a three-year grant from the Ontario Trillium Foundation.
The grant has allowed BAP-MAC to host a conference for the first time. The event is scheduled for this upcoming May.
The grant also allows the club to expand its vision to empower Black youth on a larger scale.
“Because we have a pretty good campus presence, I would say, but the goal was to address the issue of lack of diversity on a more systemic front,” Igboanugo said.
Part of that is a new initiative aimed at incorporating high school students into the BAP-MAC program by connecting them to undergraduate student mentors.
Second-year human behaviour student Simi Olapade, who is also the associate director of multimedia for BAP-MAC, sees a lot of value in the initiative.
“Reaching out to those high school students is an opportunity that I even wished I had to be honest. Seeing someone like you in a place where you want to be helps so much in terms of making you focus more on achieving that goal, making you more goal-oriented and making you more focused,” Olapade said.
Reflecting on the award she recently received, Igboanugo says the work she does as part of BAP-MAC only reflects how others have helped her.
“It was very humbling to actually be recognized for the work because it is the greatest thing or greatest privilege I have to always serve my community or use my strength to better my community and the people around me,” Igboanugo said.
Students wishing to get involved with BAP-MAC can learn more about the group’s initiatives on BAP-MAC’s Facebook page.
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Liz Delaney / The Silhouette
Tucked away in the basement of the newly risen Phoenix, Bridges, the vegetarian/vegan restaurant caters to alternative tastes. “It’s a growing need. More and more people are making these choices,” said Leigh Laidlaw, its award-winning chef.
“I (also) get a lot of people who have dietary restrictions (because of) allergies, gluten intolerance, celiac disease, lactose intolerance...”
The most popular items are the chili, soy chicken nuggets and sweet potato fries. “But I like the Aloo Gobi,” said Leigh, “a potato and cauliflower curry. And I love the lentil curries - over rice, pretty simple, very good for you and tasty.” Leigh will be doing a demo in April on how to cook easy healthy vegan meals (see MacFit for details).
Fresh out of school, chef papers in hand, Leigh moved to San Francisco to hone his skills in the cradle of the California cuisine movement. As a result he is passionate about fresh, local, organic and seasonal.
“Seasonal is huge. Unfortunately the academic year revolves pretty much backwards around the growing season. I’ll use a lot of Ontario root vegetables in the fall and winter because they’re local and they’re good. In fact, I just made roasted butternut and cinnamon soup earlier today.”
Leigh features a different entree every day. “I [research] other universities and vegetarian restaurants around the world just to see what trends are big.” Then he experiments.
“And if I don’t like the way it looks chances are I’m not going to serve it. It’s got to be aesthetically appealing. More often than not you eat with your eyes so I try to make sure things are colourful as well as nutritionally balanced. You can’t just have a salad and expect to have enough sustenance for the day.”
Leigh won gold for his expertise in the 16th Annual Chef Culinary Conference. Campus chefs from across North America competed in teams of four and had 40 minutes after opening a ‘black box’ to design a menu that included every item. They were marked on everything, even their garbage. “They wanted to look at all your bones when you were finished to make sure you had butchery skill.”
“I enjoy putting together the menu compositions - I enjoy seeing the finished products.” And Leigh likes to interact with the students. “It’s good to get feedback, negative or positive. And that’s one thing – students are honest.”
Check out the specials and kosher options on Facebook, and to see, said Leigh, “if I’m making chocolate mousse or banana bread.”
