DailyNews Issue for Friday, Jan 30th, 2015

Cross-border legal expert to head logistics and security institute

Laurie Tannous, Alan WildemanLaurie Tannous accepts congratulations from UWindsor president Alan Wildeman on being named chief executive officer of the Institute for Border Logistics and Security.

The University of Windsor and the City of Windsor announced Thursday the appointment of Windsor lawyer and cross-border expert Laurie Tannous to the position of chief executive officer of the Institute for Border Logistics and Security (IBLS), located on the Windsor International Airport property.

“The IBLS is a unique partnership between the City of Windsor and the University of Windsor focused on responding to the specific needs and opportunities of the transportation and supply chain industry, while also supporting those businesses engaged in the movement of goods and people across the Canada-US border and around the world,” says Bill Anderson, Ontario Research Chair in Cross-Border Transportation Policy and director of the Cross-Border Institute.

“Through the use of applied research, cutting edge technology and state-of-the-art testing facilities, the IBLS will offer services and referrals to local and regional businesses that are unique and innovative and that will expand the cross-border commerce that defines our region.”

In October 2013, the Federal Economic Development Agency for Southern Ontario announced $19.9 million in funding for the initiative, which is expected to turn the City of Windsor into an international cargo hub.

“The IBLS will champion the activities that combine the need for the movement of goods and people while maintaining compliance and security,” says Tannous. “We will put into action the results of border security and logistics research taking place at UWindsor’s Cross-Border Institute (CBI) and will support regional businesses by referring border issues and challenges raised by the business community to the CBI for research and consultation.”

UWindsor president Alan Wildeman says the IBLS/CBI model is an ideal marriage of research and application that has the potential to provide real-world solutions for businesses facing challenges at the border.

“This initiative is a great example of how research taking place at the University of Windsor not only benefits the regional economy but can have widespread implications for businesses across Canada and beyond,” he says.

The IBLS will eventually be located in a 10,000 square-foot facility on airport property and will work with small and medium-sized companies to develop, test and implement best practices and technology for secure cross-border supply chain operations.

Windsor mayor Drew Dilkens says it is a well-known fact that in this era of global supply chain and distribution networks, companies rely on efficient and secure supply chain management.

“This exciting partnership combining the research expertise housed at the University of Windsor, and the integrated cluster being developed at the city’s cargo hub, is a natural fit at the busiest commercial border crossing in the country,” he says.

Tannous has practised Canadian trade and immigration law since 2004, following seven years with the Canada Border Services Agency as a customs and immigration officer. She most recently served as vice-president of government and industry relations at Farrow, the country’s largest independently owned customs agent.

Charity pass earns a year’s worth of casual dress days

stickers: I'm dressed this way for United WayA $50 donation to the United Way entitles UWindsor employees to a year's worth of casual-dress Thursdays.

Annual passes entitling employees to participate in Thursday dress-down days for just $50 are now available, says Datta Pillay, chair of the campus campaign for United Way.

The University has approved casual dress days every Thursday through 2015. The donation is tax deductible and the United way will issue income tax receipts at the end of the year. Individuals may also opt to purchase a sticker each week from their canvasser for a $2 donation to the United Way.

“We certainly hope that all those planning to participate in the casual dress days will contribute to this worthwhile local charity,” says Dr. Pillay.

The passes are available for purchase from Patricia Fantin at 519-253-3000, ext. 2059, or e-mail PFantin@uwindsor.ca.

Pro basketball game to provide pre-midterm getaway

Detroit Pistons logoThe Communication Student Association is organizing a February 3 trip to the Palace of Auburn Hills to watch the Detroit Pistons play the Miami Heat.

A bus trip to see the Detroit Pistons play the Miami Heat at the Palace of Auburn Hills will provide a little fun for students before the start of mid-term exams, say organizers.

The Communication Student Association is organizing the trip for Tuesday, February 3. A $60 ticket includes discounted admission to the National Basketball Association contest, return bus transportation to the game from Vanier Circle, a hotdog and soft drink, and a presentation by the Pistons’ marketing department.

Association president Spencer Holden says he is hoping for a good turnout.

“The whole idea is just to get away before the pressure hits,” he says. “Let’s get together and watch some great basketball.”

The bus will leave campus at 4 p.m. and return at about 11 p.m. Tickets are available at the association’s office on the fifth floor of Lambton Tower or the  University of Windsor Students’ Alliance office in the CAW Student Centre. For more information, e-mail Holden at holdens@uwindsor.ca.

Peruvian specialty makes superior weekend fare

cevicheCeviche uses a citrus marinade to “cook” seafood without heat.

Looking for a high-class alternative to nachos? Executive chef Paolo Vasapolli of Food Services recommends ceviche, a traditional Peruvian dish of marinated seafood.

His version stars sea bass, but he says cooks could substitute shrimp, tuna or salmon, providing they are fresh and never previously frozen. This is crucial to the chemical reaction which “cooks” the fish with acid rather than heat.



  • 8 ounces of fresh sea bass, diced
  • 3 tbs of fresh olive oil
  • 2 tbs of chopped fresh cilantro
  • 2 tbs of orange juice
  • 4 green onions, sliced
  • Zest and juice of 3 limes
  • 2 cloves of garlic, minced
  • 2 jalapeno peppers, seeded and minced
  • Kosher salt and fresh ground pepper
  • Tostadas (small corn tortillas)
  • Chile and lime cream sauce (recipe follows)


Combine your fish of choice in a bowl with the other ingredients and refrigerate for one to two hours.

Assemble by placing two tbsp of seafood mixture, leaving most of the juice behind, atop a tostada. Garnish with chile and lime cream sauce and fresh cilantro leaves.

Chile and lime cream sauce: combine ½ cup of sour cream, 1 teaspoon of ground ancho chile, a pinch of kosher salt and the juice and zest of two fresh limes.