For years, Hollywood executives presented the argument that Black lead actors were not marketable. A recent study done by UNC’s Kenan-Flagler Business School, and the Desautels Faculty of Management at McGill University, wanted to determine how movies featuring African-American actors performed at the box office compared to all-white casts. The results show that Black actors bring in much more money than previously believed.
ASSANE GUEYE, a Senegalese-born postdoctoral researcher at America’s National Institute of Standards and Technology, is a student of systems. He studies the multiple networks of communications that hold cities together, and feels that a new scientific discipline is needed to describe these systems of systems. He hopes to create one.
The pizza that a Montreal food critic declared the best in the city a year ago is about to become much more widely available. And not just to Montrealers. No 900, the pizzeria concept from Dominic Bujold, the founder of Sushi Shop, and pizzaiolo Alexandre Brunet (late of Stromboli and Mangiafoco), will soon expand with three new franchises, slated for the Marriott hotel on Peel, the Faubourg Boisbriand, and Quebec City.
Venice Beach, long known for its surfing culture, is now home to a new food product inspired by those who ride the waves: Carve Bar. The company launched in mid-March and is currently selling its first product, a chocolate chip cookie dough protein bar, on its website. Manufactured in Oakland, two more flavors of the Carve Bar are on the horizon, as is mass distribution in Southern California.
Co-developed by Professor Henry Mintzberg and McGill grad Phil LeNir, CoachingOurselvesis a tool for sparking employee discussion and growth. It’s found success across Canada and around the world, and if you’re a McGill employee, you can use it for free to grow, network, and help achieve your full professional potential.