Congratz ur in 2 skool
Canadian universities are contemplating whether they should replace acceptance and rejection letters for applicants with congratulatory text messages.
To date, no Canadian university has notified students about their application status this way. Students are still informed about their status through e-mail or websites that allow them to log into a personal account.
Although text messaging feedback to applicants would be convenient, parents and students said they prefer letters because they seem more legitimate.
Kicking Horse avalanche kills two Calgarians
An avalanche at a Kicking Horse Mountain Resort near Golden, British Columbia claimed the lives of two Calgarians in their early 40s on Saturday. The men had ignored warning signs that advised skiers to stay clear of a particularly dangerous zone.
Both families have asked RCMP not to release the names of the victims. Resort officials said the area has since been permanently closed due to the high incidence of snowslides.
Albertan ranks high on Oprah's talent list
Phil Richard, a 16-year-old composer from Alberta, is preparing for a once-in-a-lifetime opportunity after his song "Wave" was recognized by Oprah Winfrey's Search for the World's Smartest and Most Talented Kids contest.
Richard's piano playing has earned him a spot as a top contender.
Waterton receives federal funding
Waterton Lakes National Park will be attracting the eye of many visitors now that $9.4 million in federal funding will be invested in upgrades and repairs.
Plans to restore the Belly River Bridge on Chief Mountain Highway and the Blakiston Valley day-use area are underway. Repairs also include new washrooms at the community playground.
According to the Calgary Sun, the project was made possible through Canada's Economic Action Plan which improves Canada's national parks.
Healthier doughnuts for consumers
Researchers at Leduc Food Processing and Development Centre think they can make doughnuts more nutritious for consumers by adding barley fibre to their list of ingredients.
Currently, lead researcher Kevin Swallow and his team are in the process of creating a recipe that would add two grams of fibre to each doughnut without changing the taste.
Researchers will be conducting an 80-person consumer test before finalizing the taste of their soon-to-be-released product.