Duct-Taping an Olympic Host City for Security

Olympic Athletes' Village
Olympic Athletes' Village Jan. 2010.

 As we get closer to the start of the Games, the downtown core of Vancouver is being ‘duct-taped’ around building perimeters  –with kilometers of security fencing and swaths of green-blue, Olympic fabric material.

It was funny to see an actor duct-taped on the Canadian comedy sitcom show, ‘Red Green’, or duct tape slapped on as the all-purpose construction bonding material by Red Green (played by Steve Smith).  But the Olympic security duct-taping  is not amusing.

We respect the security and the need for these measures.   However it is disappointing that views for some newly designed permanent sports venues, Olympic Athletes’ Village, temporary

Police Boat. False Creek. View from Granville Island 2010
Police Boat. False Creek. View from Granville Island 2010.

pavilions and key natural waterfront views by the Canada Place and Vancouver Convention Centre, are being plastered up. Some of the natural waterfront beauty at ground level is obscured, in the downtown area , where many visitors will walk, cycle, drive or take a local ferry.

At this time, the city is hobbling along as fast as it can  with  its  security bandages, public security

Marine rubber boom for security. Near Cambie Bridge. 2010
Marine rubber boom for security. Near Cambie Bridge. 2010

 cameras, traffic control personnel, and inflated, rubber security booms to control water vessel traffic.  Over 6,000 additional police officers from across Canada and internationally will be based out of rented cruise ships  at Ballantyne Pier. The Pier area named as the Olympic Marine Security Zone, and Olympic Village are off-limits to the public.

Since last week, every day we hear the  drone of helicopters and planes making their training flights overhead as the pilots become proficient with the city’s geography.

Just  another normal ‘procedure’. No worries. We hope that’s all it will be.


4 Comments Add yours

  1. jbw0123 says:

    Why do cities do it? It seems like the Olympics just make everyone crazy. And security? Any excuse these days to beef up security. You probably saw in the states, the Supreme Court basically threw out the challenge to the federal government’s spy-on-everybody FISA act. Feeling secure?

    Hey, I made your egg custard with beef! Delicious. Might have curdled the egg more than I should have, and looking forward to trying it again. Thanks.


    1. Jean says:

      Wow, I didn’t realize that was the latest development in the U.S. I do have general work-related/professional interest in privacy and personal information legal developments because of my career in information management and libraries.

      Great and didn’t you find it easy to make that savoury custard. It’s supposed to look kind of lumpy and curdled. Not lovely and smooth like a omelet or sweet custard/panna cotta. If you don’t stir it lightly in middle of cooking, then it’ll just puff up more smoothly with watery sauce around the insides of the custard. That’s all. The idea is to have a green sautéed veggie on the side or whatever suits. But I don’t think a salad is a good fit. Just mouthwise, it doesn’t complement.

      If you didn’t add the egg mixture, then you have simply steamed beef in abit of soy sauce, minced ginger root and diced onion (white or green). Whatever works.! Very easy and simple. Same done with sliced chicken breast or pork. Not much meat is required at all. I would have added rehydrated lily buds…a Chinese dried condiment if I had some.

      As you may know already, Asian fish fllet (or whole fish) is steamed. Absolute freshness and fine texture of fish is gauged by this style of cooking by traditional Asian cuisine enthusiasts. I always believed to eat cooked fish near naked, to appreciate its texture and taste. Of course the Japanese have taken to literally raw and naked. 🙂

      It’s a steamed meat dish for diet conscious and for people who only occasionally eat a small amount of meat. And that’s me –about 4-5 times per month.


      1. jbw0123 says:

        I did find it easy to make, and it was fun to buy a tiny bit of meat (3 ounces) and make something delicious with it. I did put a salad with it! Next time, vegies. Only problem is that my husband is a big guy and was still hungry afterwards. Maybe we need a big plate of rice for him. On fish — aren’t we lucky to live on the west coast where good fish is readily available? Dehydrated lily buds??? Sounds adventurous.


        1. Jean says:

          Ah, I’m just weird. Dehydrated lily buds aren’t expensive. But anyway… I’m sure you had to become used to a more watery taste for the egg. You could always add chopped up cilantro or basil into the egg mixture. This is abit of stretch for readers here, but my mother did prepare steamed liver slices (without the egg). She used abit of wine or cooking sherry for marinade with jot of soy sauce.

          But now, I don’t enjoy eating liver..except for occasional pate jab on a cracker.

          And I’m sure you’ve had steamed chiffon cake. As a teen, I used to beat with mixer several eggs, sugar and small amount of flour. Beaten really fluffy and high. Then poured in a glass pie plate or similar. Steamed in a pan with water bath over stove.

          Then we had fresh strawberries and whipping cream with cake in the summer when growing up..in Ontario. You have to realize us teens, taught my mother how to proper cake, muffin oven-baking.


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