Singh Takes QPIRG’s Walking Tour through ConU’s Past
Looking at the world through his round glasses, Montreal activist Jaggi Singh has a very different way of seeing the city around him.
Student Union’s Profit-Making Arm Makes Thousands Off ATM Transactions
The only thing keeping the Concordia Student Union’s profit-making arm in the black are fees from on-campus ATM transactions.
Three months later, Alex Hundert is nabbed in the night
Alex Hundert was arrested during the G20 and charged with three counts of conspiracy. Released in early July, his $100,000 bail stated that he could not participate in any public demonstrations.
Anti-tuition campaigns underway on campus
With a petition on campus, the dollar campaign advertised on every wall and Free Education Montreal organizing events weekly, undergraduate and graduate students hope Concordia President Judith Woodsworth gets the message: Don’t increase tuition.
Professor Speaks Out Against Higher Tuition, Gentrification
Food and shelter are just the beginning of what a population needs to be happy, said Peter Marcuse at Concordia on Sept. 16—they need to “satisfy their aspirations” too.
Development projects forcing Point St. Charles Residents to Find a New Home
Like most residents of Point St. Charles, Sue Vaughn is a tenant. She rents an apartment in the same building as her daughter and four grandchildren on Reading Street.
Concordia Student Group Aims to Help Student Parents
The Student Parents Centre of Concordia University and a fledgling student group are working to facilitate the lives of those raising children while pursuing their degree.
Leave your Car at Home on Sept. 22
With 50,000 people choosing to leave their cars at home, Montreal’s eighth edition of En ville, sans ma voiture! will see the creation of one of the largest car-free zones in Canada on Sept. 22 .
The woman responsible for raking in contributions from Concordia’s alumni for the past five years has called it quits.
Concordia’s Sustainable Food Festival a Hit
For Sustainable Concordia, eating food isn’t just a dine-and-dash affair—it’s a culinary coming-of-age.