u/NoWorry2460

I live at a low rise rental building by VGH. The landlord surprised us tenants with a 1$ increase to both the coin operated washing and dryer. It now costs 8$ per load to wash and dry instead of 6$, unfortunately the dryer does not work well and often requires two runs. Upon bringing this up to the landlord admitted to me in a phone call that it was because he was not able to raise the rent substantially enough with other units “to cover rising financial costs”. I am dumbstruck, I recently moved in here, rental prices are on the way down and interest rates are holding steady, and this feels like a shady way to gauge us of more of our hard earned money in a recession. Can anything be done?

Inuit food feels severely underrepresented in Canada’s culinary scene, especially considering how unique and iconic many Inuit foods are.

People like Braden Kadlun on Instagram do a great job showcasing and educating people about traditional Inuit foods on social media, and the comments are often full of people saying they’d love to try them. Yet outside of the Great North—or Inuit households themselves—it seems incredibly difficult to find Inuit cuisine, even in major Canadian cities.

In Vancouver and other cities, Indigenous food is at least somewhat represented. Salmon n’ Bannock, for example, has become one of Vancouver’s best-known Indigenous restaurants and even expanded into YVR’s international terminal. But Inuit cuisine still seems largely absent from urban food scenes.

Given the popularity of raw fish, sushi, poke, ceviche, and other traditional foods from around the world, it feels like there would be genuine interest from many Canadians in trying foods like muktuq and other Inuit dishes.

I understand that ingredient availability is probably a major challenge. Some traditional foods would be expensive to source and transport in the quantities needed to operate a restaurant, and there are likely regulatory hurdles around serving country foods as well. But I’m curious why we don’t see more Inuit-owned restaurants, pop-ups, or tasting events in major cities. Could government or cultural funding help support something like this for the sake of cultural preservation and public exposure?

For those who know more about Inuit communities, food systems, or the restaurant industry: what are the main barriers? Is it primarily economics, regulations, sourcing, demand, cultural considerations, or something else?

Canada-based. More of a cautionary tale than anything. I have been at this team for just over two years, over the course of this period of time I have helped close over 10 transactions and make a modest income. That being said the maximum commission I can make on my own leads is 55% of that commission and have averaged 10-15% on team leads. Meanwhile I have seen tons of agents be sold the dream, fail to make enough to survive and leave. Those who speak out against the commission structure are implied to not be team players.

All that to say that real estate are essentially a glorified pyramid scheme where you pay all of your expenses out of pocket, without the benefit that is of recruiting your own peers unless you’re at EXP or REAL. Most teams will take a MASSIVE chunk of your commission first justified for training you then for “fairness to other members. Take it from me, who has worked my ass off for dimes on the dollar because I believed our little team was a family business. A family business does not have dad splurging on luxuries while the kids skip meals while all working in the same restaurant. Learn whatever skills and build whatever confidence you need then get out!