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InformATIO - Featured Article - July 2011 Number 1-2

By Veronica Cappella, C. Tran., Director, Salaried Translators

Annual General Meeting at Le Cordon Bleu in Ottawa
On Saturday, April 16, fellow colleagues gathered at Le Cordon Bleu in Ottawa for ATIO’s Annual General Meeting. It promised to be an exciting evening. Many colleagues came out to network and discuss the new OTTIAQ rules. We were treated to a nice glass of wine and some delicious hors d’oeuvres as soon as we entered the historic mansion. Members with more than 25 years with the Association were recognized and the Creighton Douglas Scholarship was awarded early in the evening. The honour went to Stephanie Roy, a translation student at the University of Ottawa. Stephanie helped organized a translation service for student groups at the university and was part of the organizing committee for this year’s Translation Games, held at the University of Ottawa.

Shortly afterwards, after some mingling, we all filed in to the test kitchen, which had been transformed into a meeting room, only to be disappointed to learn that we had not reached quorum. We were unable to discuss the topics of the AGM or adopt last year’s minutes, but it was an opportunity for members to discuss issues and concerns. We did discuss to some length how the new OTTIAQ rules would affect ATIO members. We also discussed professional issues and the future of the association and CTTIC. We were informed that a new ATIO website would be available in the next few weeks and that it would include a page for feedback and input from members. We were also reminded that CTTIC has obtained funding to Annual General Meeting at Le Cordon Bleu in Ottawa develop online training courses, which are currently being developed and should be available shortly.

Since quorum was not reached, we were informed that a postal vote would be held.

Afterwards, we attended a workshop on translating the language of food, delivered by Naomi Duguid, a traveller, writer and culinary expert. Topics discussed included how we identify with food and how food is used to bridge cultures. In particular, as the world becomes more global, individuals try new foods, and we can trace the history of food through the new words and terms that are coined. We also had an opportunity to make noodles that are typical to various parts of China (and later eat them!) and watch a film on the various landscapes of China.