Danielle Sykes has been working as a dental hygienist for six months and has already paid off her government student loans. She applied for entry to the University of Manitoba’s dental hygiene program in 2007 after completing pre-requisite courses in chemistry, anatomy, physiology, psychology, sociology and statistics at the university but was not accepted on her first try.
Neil MacDonald teaches at Red River College’s carpentry program and grew up surrounded by carpenters. Neil discovered a natural affinity for the trade from the age of 11 and has worked in the business since he was 17. Neil’s father originally encouraged him to be an engineer – and Neil took courses in high school that prepared him for university – but carpentry felt natural to him and he chose to remain in the trades.
Devon Island looks like Mars. Its surface is red and dusty-looking with cracks and hills. There’s a vastness to its rocky terrain, a sense that you’ve stumbled upon some no man’s land. But this island, just north of Baffin Island, is the perfect location for testing, says Braden Stenning, an aerospace engineering PhD candidate at the University of Toronto. And it’s the perfect location to test his team’s rover.
A local cosmetics company provides safe and natural products that are worthy of a spa but don’t break the bank.
By Norah Myers
Sheila and her family make the natural, organic, vegan products from scratch and display many of the key ingredients in the store to educate customers about what makes up the products they purchase. She recommends using Healing Neem soap for dry skin and following up with Dry Patch body butter. It’s the perfect combination for skin affected by dryness in the winter. Sheila recently made seventy jars of Dry Patch and now has less than ten jars left. People come in to her store to buy two to three jars at a time. The cream became so popular that she began shipping it to customers in Missouri, Vancouver, and Ottawa.
A professional chef and baker reveals how she balances life as a wife, mother, and cook.
By Norah Myers
Angela Baschuk has worked as a chef and baker for more than 13 years. After she finished high school in 1997, she enrolled in Red River College’s culinary arts two-year program. She had previously worked at a fast food restaurant, but she still considered herself pretty green. ‘I had no habits to break,’ she says.