Legalized Prostitution Would Boost Human Trafficking

From The Sputnik – March 2, 2011

Canada may not be the first country that comes to mind when the issue of human trafficking arises. However, a 2010 report by the Royal Canadian Mounted Police revealed that human trafficking is a prolific industry in Canada.

Canada Fights Human Trafficking, a Brantford-based advocacy group, reports that anywhere between 600-1200 people are illegally entered into the sex trade and into Canada annually. A number of Canadians additionally worry that a September court decision in Ontario that proposed to decriminalize key elements of Canada’s prostitution laws could make Canada more of a hot spot for pimps and human traffickers.

Photo by Alex Dennonville

That decision, ruled by Ontario Justice Susan Himel who sided with three former sex workers, stated that Canada’s prostitution laws were unconstitutional and should be struck down. Trisha Baptie, a former sex worker who is now an abolitionist and heads Honour Consulting and Exploited Voices Now Educating (EVE) of British Columbia, fears that suggested change to the law would lead Ontario down a dangerous path of human trafficking and coercion.

“I can guarantee you that if these laws were to go through and Ontario had no criminal sanctions, if we envision that, I can tell you every trafficker, every pimp, and every bawdy house owner would pack it in and move to Ontario,” says Baptie.

Phil McColeman, the Member of Parliament for Brant who also sits on the Public Safety commission, also expresses concern that legalizing prostitution offers the potential for human trafficking to grow.

“If you agree to the situation where we have sort of a lawless industry developed, mainly bawdy houses, prostitution and all the things that go along with it, what you do is then you have a potential for the demand to be high and the supply having to meet that demand in which case human trafficking becomes a very, very lucrative business for criminals,” says McColeman.

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WLUSU Hopes Coffee Kiosk Will Aid Struggling Williams

From The CordNov. 23, 2011

So, there are two copies of this story out there this morning.

There is, of course, the short one written for my beloved Sputnik, and then an extended version with some added tidbits which is published in our sister paper in Waterloo, The Cord. Please note the one below contains files from Marcie Foster, Lead Reporter for The Cord.


The Wilfrid Laurier University Student Union hopes a new coffee kiosk on the Brantford campus will not only fulfil student needs, but boost business to the struggling Williams operation.

The Williams Fresh Café in Laurier Brantford’s Market Square, which is franchised by WLUSU, had a deficiency of over $111,000 for the year ending April 2011, according to documents obtained by The Cord and The Sputnik.

Compared to 2009 when the deficit was running over $220,000, the running deficit has been nearly halved in the two-year period. Yet, Williams still struggles financially, as seen by the six-digit price tag that it costs to run the restaurant.

In all, since its 2008 opening, the Williams at Laurier Brantford has ran up a deficit of $655,398.

However, members of WLUSU are optimistic that Golden Grounds, a new coffee and hot drink kiosk in Laurier Brantford’s Research and Academic Centre West building, will help boost business at the café. The coffee kiosk, set to open Dec. 5, is expected to generate a modest surplus of around $20,000 each year.

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Under The Hood Of A Craft Brewery

From The Sputnik – Oct. 12, 2011. Also ran on the CUPWire.

The following story ran in The Sputnik October 12, 2011, and was picked up by the CUPWire. It’s about beer. Yum.


The Grand River Brewing Company’s brewery does not look like much from the outside. Instead it looks more like something of an old factory.

The reason for that is simple: it was the old home of the Galt Knife Factory. And though remnants of the old factory still remain both outside and on the interior, significant changes have been made to sway the focus of production inside the building to one thing: beer.

How it’s made

Zac Tremaine, the assistant brewmaster with Grand River, explained the process in which the delicious beverage known as beer is actually made.

The first stage of the brewing process is to prepare the malt, or as Tremaine called it, the “backbone of your beer.” Depending on the style of beer being created, such as a lager or an ale, different amounts and types of grain are loaded into a machine called a mill. Bright yellow and resembling a wood chipper, the mill crushes all of the grains. There is usually one constant grain that provides most of the foundation for all beers, and then specialty grains are added to create different flavours and colourations.

The rollers of the mill open the husks of the grain but leave the body intact, and the grains are then augured into a mash tun and mixed with warm water. Once the proper temperature is reached, the grains sit for an hour to attain starch conversion.

After the hour is up, something called wort has formed at the bottom of the mash tun. Tremaine defines wort as “the sweet and malty liquid that forms the foundation of beer in your glass.” The wort is circulated to the top, and then the brewmasters lauter the beer, meaning they separate the wort from the grains and move it to a kettle.
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