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ysabetwordsmithThese are the character notes for "To Feel Safe and Warm."
Rainbow Zest (Julia Benoît) -- She has fair skin, brown eyes, and long wavy hair that ripples through rainbow colors. She is tall and sturdy. She has a tattoo of a whisk on her right forearm. Her heritage is French-Canadian. She speaks English, Esperanto, and French. She is 23 years old in 2016. Julia studied food science and nutrition science in college, wanting to become a chef, but she soon bailed out of the fine cuisine field because of all the sexism and powertripping. She earned a Concurrent Degree Program Bachelor of Science in Food Science and Bachelor of Science in Nutritional Science with a Minor Concentration in Gender, Sexuality, Feminist, and Social Justice Studies at McGill University in Montreal, Quebec, Canada. She belonged to the McGill Students Culinary Society and attended cooking events on campus. After her superpowers manifested, she took the name Rainbow Zest. A Kraken spotter found her running the chuckwagon at a protest and shamelessly poached her from the protesters. Now Rainbow Zest works on developing foods and recipes to suit the special dietary needs of people with superpowers. Among her recent accomplishments is a soup algorithm for high-burn metabolisms.
Origin: While sampling interesting new nutrient boosters, she developed superpowers.
Uniform: On duty, she typically wears a chef's coat over a white top and black pants. Off duty, she often favors a similar white top and black or dark pants, but sometimes introduces more color. She loves bright T-shirts with funny or sarcastic quotes, and boldly colored dresses.
Qualities: Expert (+4) Cook, Good (+2) Determined, Good (+2) Dexterity, Good (+2) Logical-Mathematical Intelligence
Poor (-2) Chefs Are So Fucking Sexist
Powers: Good (+2) Chameleon Hair, Good (+2) Enhanced Senses
Motivation: "I can fix it!"
Summer Cooking French Camp for Teens
French immersion through culinary art
An effective French immersion experience, combining language classes in the morning with an afternoon cooking camp, from 1 pm to 4 pm, with local teenagers.
Cooking Camp
The students can put in practice and apply what they have learned in their French class in a Quebec gastronomic environment. The cooking classes are held in the college’s professional cooking training center and taught by a well-known local professional chef.
Concurrent Degree Program Bachelor of Science in Food Science and Bachelor of Science in Nutritional Science
at McGill University in Montreal, Quebec, Canada
Required Courses: 80 credits
Complementary Courses: 30 credits
Elective Courses: 12 credits
Fall admission only
(Total 122 Credits)
Two complementary Fields, One Degree Program
Four Year program (excluding freshman year)
Plenty of Great Employment Opportunities
Earn two degrees at once. McGill University has taken the innovative lead in combining both majors. Unique in North America, the new concurrent degree program in Food Science and Nutritional Science offers the best education in these complementary fields and opens the door to a multitude of career paths.
The Food Science component of the program focuses on the chemistry of food and the scientific principles underlying food preservation, processing and packaging to provide consumers with quality foods. The Nutritional Science component deals with the science of the nutritional aspects of food and metabolism. The program has been carefully structured to ensure that students receive the training that Industry demands.
Two Complementary Fields, One Program
Earn two concurrent BSc degrees: one in Food Science and one in Nutritional Sciences
Stages
■ Industrial Stage: Students will be trained to carry out specific functions within a company that may involve: new product development, quality control, sensory analysis, food analysis, food processing and other related tasks
■ Nutrition Stage: Completed in a professional working environment; Could include international placements in non-governmental agencies involved in nutrition promotion in
developing countries; Some placements will be doing research in clinical settings working with medical practitioners; Other activities you could take part in include: food product development, nutritional labeling, developing promotional nutritional literature, website editing, writing nutrition articles for consumer education or consulting services
Courses
Required Courses: 80 credits
Complementary Courses: 30credits
Elective Courses: 12 credits
(Total 122 Credits)
Concurrent Bachelor of Science in Food Science (B.Sc.(F.Sc.)) and Bachelor of Science Nutritional Sciences (B.Sc.(Nutr.Sc.)) - Food Science/Nutritional Science Major (Concurrent) (122 Credits)
Offered by:Food Science&Agr.Chemistry
Degree:B SC (Food Science)
Program Requirement:
The concurrent program B.Sc.(F.Sc.) and B.Sc.(Nutr.Sc.) is designed to give motivated students the opportunity to combine the two fields. The two disciplines complement each other with Food Science providing the scientific foundation in the fundamentals of food science and its application in the food system, while Nutritional Sciences brings the fundamental knowledge in the nutritional aspects of food and metabolism. The program aims to train students with the fundamental knowledge in both disciplines to promote the development of healthy food products for human consumption. The overall program is structured and closely integrated to satisfy the academic requirements of both degrees as well as the professional training or exposure to industry.
Refer to "Faculty Information and Regulations" > "Minimum Credit Requirements" in this publication for prerequisites and minimum credit requirements.
For information on academic advising, see: http://www.mcgill.ca/macdonald/studentinfo/advising
Required Courses (80 credits)
• AEMA 310 Statistical Methods 1 3 Credits
• ANSC 234 Biochemistry 2 3 Credits
• ANSC 323 Mammalian Physiology 3 Credits
• ANSC 424 Metabolic Endocrinology 3 Credits
• FDSC 200 Introduction to Food Science 3 Credits
• FDSC 213 Analytical Chemistry 1 3 Credits
• FDSC 251 Food Chemistry 1 3 Credits
• FDSC 300 Principles of Food Analysis 1 3 Credits
• FDSC 305 Food Chemistry 2 3 Credits
• FDSC 310 Post Harvest Fruit&Veg Technol 3 Credits
• FDSC 315 Separation Tech in Food Anal 1 3 Credits
• FDSC 319 Food Commodities 3 Credits
• FDSC 330 Food Processing 3 Credits
• FDSC 334 Anal of Food Toxins&Toxicants 3 Credits
• FDSC 400 Food Packaging 3 Credits
• FDSC 442 Food Microbiology 3 Credits
• FDSC 497 Professional Seminar: Food 1.5 Credits
• FDSC 525 Food Quality Assurance 3 Credits
• LSCI 211 Biochemistry 1 3 Credits
• LSCI 230 Introductory Microbiology 3 Credits
• NUTR 207 Nutrition and Health 3 Credits
• NUTR 214 Food Fundamentals 4 Credits
• NUTR 307 Metabolism and Human Nutrition 3 Credits
• NUTR 337 Nutrition Through Life 3 Credits
• NUTR 344 Clinical Nutrition 1 4 Credits
• NUTR 497 Professional Seminar:Nutrition 1.5 Credits
• NUTR 512 Herbs, Foods&Phytochemicals 3 Credits
Complementary Courses (30 credits)
Complementary courses are selected as follows:
At least 9 credits from the following:
• AGEC 330 Agriculture and Food Markets 3 Credits
• AGEC 430 Agric, Food & Resource Policy 3 Credits
• NUTR 342 Applied Human Resources 3 Credits
At least 9 credits from the following:
• ENVR 203 Knowledge, Ethics&Environment 3 Credits
• FDSC 516 Flavour Chemistry 3 Credits
• FDSC 537 Nutraceutical Chemistry 3 Credits
(Julia interned with a company working to maximize nutrition and flavor in vegetables.)
12 credits from the following:
• NUTR 480 Nutrition Industry Internship 12 Credits
Elective Courses (12 credits)
Electives are selected in consultation with an academic adviser.
* Not all courses may be offered every year, please consult with your adviser when planning your program.
• ANSC 551 Carbohydrate&Lipid Metabolism 3 Credits
• ANSC 552 Protein Metabolism&Nutrition 3 Credits
• FDSC 535 Food Biotechnology 3 Credits
• NUTR 322 Applied Sciences Communication 3 Credits
McGill Students Culinary Society
Through the flavors, the textures,the smells,the sounds and the looks, all our five senses are involved in creating and appreciating a dish. Cooking is really a unique form of art, through which the everyday life becomes more elegant. We believe that people should be eating better foods and the best foods in the world are yet to be discovered.We strive to arouse enthusiasm on cooking and gastronomy among the McGill community and to provide opportunity to food enthusiasts to display their talents and meet friends.
Our activities include cooking workshops, themed potlucks, dinner mates pairing, screening of food documentaries/movies/videos, inventive snacks sales and many more exciting possibilities. Don’t hesitate to talk to us on Facebook or through email if there’s anything you want to ask/discuss/comment on. Join us if food is important for you, if kitchen means home to you and if eating is an experience, not a hassle, for you. Follow us on Instagram!
Healthy Cooking Demonstrations & Tasting Event
Royal Victoria Dining Hall, 640 Sherbrooke W., Royal Victoria Dining Hall, 640 Sherbrooke W., CA
Price: $10.00 to cover the cost of food
Healthy eating does not have to mean boring! Enjoying a variety of foods from each of the food groups provides nutritional benefits that help you stay healthy, live longer and reduce the risk of developing lifestyle diseases.
On March 5 and again on March 7, Chef Oliver, of McGill’s Food & Dining Services, will demonstrate how to cook a simple, tasty and healthy dish.
For more information and to register, go to the Health & Wellbeing website.
GSFS Minor Concentration
at McGill University in Montreal, Quebec, Canada
The Minor Concentration in Gender, Sexuality, Feminist, and Social Justice Studies (GSFS) is an interdisciplinary program that centrally engages contemporary and historical issues centred on gender, sexuality, feminism, and social justice. The program provides students with opportunities to explore the meanings and intersections of such categories as gender, race, class, sexual identification, age, ability, citizenship, and national identity, for example, and to examine how such categories might inform and reproduce power relationships.
In order to meet the requirements for the Minor Concentration in GSFS, students are required to take a total of 18 credits, divided as follows:
Bachelor of Arts (B.A.) - Minor Concentration Gender, Sexuality, Feminist, & Social Justice Studies (18 Credits)
Offered by:Inst for Gender, Sex & Fem St
Degree:Bachelor of Arts
Program Requirement:
The Minor Concentration in Gender, Sexuality, Feminist, & Social Justice Studies (GSFS) is an interdisciplinary program that centrally engages contemporary and historical issues centered on gender, sexuality, feminism, and social justice. The program provides students with opportunities to explore the meaning and intersections of such categories as gender, race, class, sexual identification, age, ability, citizenship, and national identity, for example, and to examine how such categories might inform and reproduce power relationships.
Complementary Courses (18 credits)
3 credits from the following:
• GSFS 200 Feminist and Social Justice St 3 Credits
3 credits Gender, Sexuality Feminist, and Social Justice Studies (GSFS) from the following:
• GSFS 401 Special Topics 1 3 Credits Women in the Kitchen (T-Canadian)
Any credits taken above the 3 credits of complementary GSFS courses may count as credit in the following Complementary Course List.
12 credits from the following:
Minimum of 6 credits must be at the 300 level or higher. Complementary courses must centrally engage with at least two of the following themes: gender, sexuality, feminism, and social justice. Courses are offered by a range of faculties and disciplines.
Maximum of 3 transfer credits may be accepted from approved exchange programs subject to University approval.
Additions may be made during a particular calendar year depending on the central focus of the courses. For final updates, see: http://www.mcgill.ca/igsf.
• COMS 492 Power, Difference and Justice 3 Credits
• GSFS 405 Social Justice and Activism 3 Credits
• GSFS 450 Independent Reading & Research 3 Credits (Famous Female Chefs)
• HIST 343 Women in Post-Confed Canada 3 Credits
Anvith (Advit Chaudhary) -- He has tinted skin, black eyes, and short black hair. He is short and slim. His heritage is Indian and Maldivian. He speaks Arabic, Dhivehi, English, and Tamil. He is learning Esperanto. He is 16 years old in 2016. After Advit manifested superpowers, he took the name Anvith. For a while he served at a temple, but people kept pestering him. Eventually he moved in with his mother's relatives in the Maldives. There he met some people from Kraken and followed them to Thalassia. Anvith enjoys cooking because it encourages him to practice using his extra arms more independently and for longer times.
Origin: As a tween, he got very sick. His father prayed to Vishnu to relieve the misery, and he got better. Then his father performed the Sri Satyanarayana Puja in thanks to Vishnu. After that, he developed the ability to manifest extra hands, first one pair, then later more.
Uniform: He prefers to wear comfortable clothes in soft shades of blue, gray, and white.
Qualities: Expert (+4) Kinesthetic Intelligence, Good (+2) Cook, Good (+2) Helpful, Good (+2) Yoga
Poor (-2) Fitting In
Powers: Master (+6) Arm Generation
Anvith normally has 2 arms, but can generate up to 5 extra pairs, for a total of 12 arms. He has the Multitasking ability as part of that, so he can do more than one thing at a time -- but the more arms he has, the harder it gets to use each one independently. He can use 4 arms easily (Poor 5 difficulty), 6 arms (Average 7 difficulty), 8 arms (Good 9 difficulty), 10 arms (Expert 11 difficulty), or 12 arms (Master 13 difficulty). Similarly the manifestation time is shorter the more arms he has: 4 arms (12 hours), 6 arms (6 hours), 8 arms (1 hour), 10 arms (20 minutes), 12 arms (5 minutes).
Motivation: Self-discovery.
Vishnu is a major Hindu god with special ceremonies.
Rainbow Zest (Julia Benoît) -- She has fair skin, brown eyes, and long wavy hair that ripples through rainbow colors. She is tall and sturdy. She has a tattoo of a whisk on her right forearm. Her heritage is French-Canadian. She speaks English, Esperanto, and French. She is 23 years old in 2016. Julia studied food science and nutrition science in college, wanting to become a chef, but she soon bailed out of the fine cuisine field because of all the sexism and powertripping. She earned a Concurrent Degree Program Bachelor of Science in Food Science and Bachelor of Science in Nutritional Science with a Minor Concentration in Gender, Sexuality, Feminist, and Social Justice Studies at McGill University in Montreal, Quebec, Canada. She belonged to the McGill Students Culinary Society and attended cooking events on campus. After her superpowers manifested, she took the name Rainbow Zest. A Kraken spotter found her running the chuckwagon at a protest and shamelessly poached her from the protesters. Now Rainbow Zest works on developing foods and recipes to suit the special dietary needs of people with superpowers. Among her recent accomplishments is a soup algorithm for high-burn metabolisms.
Origin: While sampling interesting new nutrient boosters, she developed superpowers.
Uniform: On duty, she typically wears a chef's coat over a white top and black pants. Off duty, she often favors a similar white top and black or dark pants, but sometimes introduces more color. She loves bright T-shirts with funny or sarcastic quotes, and boldly colored dresses.
Qualities: Expert (+4) Cook, Good (+2) Determined, Good (+2) Dexterity, Good (+2) Logical-Mathematical Intelligence
Poor (-2) Chefs Are So Fucking Sexist
Powers: Good (+2) Chameleon Hair, Good (+2) Enhanced Senses
Motivation: "I can fix it!"
Summer Cooking French Camp for Teens
French immersion through culinary art
An effective French immersion experience, combining language classes in the morning with an afternoon cooking camp, from 1 pm to 4 pm, with local teenagers.
Cooking Camp
The students can put in practice and apply what they have learned in their French class in a Quebec gastronomic environment. The cooking classes are held in the college’s professional cooking training center and taught by a well-known local professional chef.
Concurrent Degree Program Bachelor of Science in Food Science and Bachelor of Science in Nutritional Science
at McGill University in Montreal, Quebec, Canada
Required Courses: 80 credits
Complementary Courses: 30 credits
Elective Courses: 12 credits
Fall admission only
(Total 122 Credits)
Two complementary Fields, One Degree Program
Four Year program (excluding freshman year)
Plenty of Great Employment Opportunities
Earn two degrees at once. McGill University has taken the innovative lead in combining both majors. Unique in North America, the new concurrent degree program in Food Science and Nutritional Science offers the best education in these complementary fields and opens the door to a multitude of career paths.
The Food Science component of the program focuses on the chemistry of food and the scientific principles underlying food preservation, processing and packaging to provide consumers with quality foods. The Nutritional Science component deals with the science of the nutritional aspects of food and metabolism. The program has been carefully structured to ensure that students receive the training that Industry demands.
Two Complementary Fields, One Program
Earn two concurrent BSc degrees: one in Food Science and one in Nutritional Sciences
Stages
■ Industrial Stage: Students will be trained to carry out specific functions within a company that may involve: new product development, quality control, sensory analysis, food analysis, food processing and other related tasks
■ Nutrition Stage: Completed in a professional working environment; Could include international placements in non-governmental agencies involved in nutrition promotion in
developing countries; Some placements will be doing research in clinical settings working with medical practitioners; Other activities you could take part in include: food product development, nutritional labeling, developing promotional nutritional literature, website editing, writing nutrition articles for consumer education or consulting services
Courses
Required Courses: 80 credits
Complementary Courses: 30credits
Elective Courses: 12 credits
(Total 122 Credits)
Concurrent Bachelor of Science in Food Science (B.Sc.(F.Sc.)) and Bachelor of Science Nutritional Sciences (B.Sc.(Nutr.Sc.)) - Food Science/Nutritional Science Major (Concurrent) (122 Credits)
Offered by:Food Science&Agr.Chemistry
Degree:B SC (Food Science)
Program Requirement:
The concurrent program B.Sc.(F.Sc.) and B.Sc.(Nutr.Sc.) is designed to give motivated students the opportunity to combine the two fields. The two disciplines complement each other with Food Science providing the scientific foundation in the fundamentals of food science and its application in the food system, while Nutritional Sciences brings the fundamental knowledge in the nutritional aspects of food and metabolism. The program aims to train students with the fundamental knowledge in both disciplines to promote the development of healthy food products for human consumption. The overall program is structured and closely integrated to satisfy the academic requirements of both degrees as well as the professional training or exposure to industry.
Refer to "Faculty Information and Regulations" > "Minimum Credit Requirements" in this publication for prerequisites and minimum credit requirements.
For information on academic advising, see: http://www.mcgill.ca/macdonald/studentinfo/advising
Required Courses (80 credits)
• AEMA 310 Statistical Methods 1 3 Credits
• ANSC 234 Biochemistry 2 3 Credits
• ANSC 323 Mammalian Physiology 3 Credits
• ANSC 424 Metabolic Endocrinology 3 Credits
• FDSC 200 Introduction to Food Science 3 Credits
• FDSC 213 Analytical Chemistry 1 3 Credits
• FDSC 251 Food Chemistry 1 3 Credits
• FDSC 300 Principles of Food Analysis 1 3 Credits
• FDSC 305 Food Chemistry 2 3 Credits
• FDSC 310 Post Harvest Fruit&Veg Technol 3 Credits
• FDSC 315 Separation Tech in Food Anal 1 3 Credits
• FDSC 319 Food Commodities 3 Credits
• FDSC 330 Food Processing 3 Credits
• FDSC 334 Anal of Food Toxins&Toxicants 3 Credits
• FDSC 400 Food Packaging 3 Credits
• FDSC 442 Food Microbiology 3 Credits
• FDSC 497 Professional Seminar: Food 1.5 Credits
• FDSC 525 Food Quality Assurance 3 Credits
• LSCI 211 Biochemistry 1 3 Credits
• LSCI 230 Introductory Microbiology 3 Credits
• NUTR 207 Nutrition and Health 3 Credits
• NUTR 214 Food Fundamentals 4 Credits
• NUTR 307 Metabolism and Human Nutrition 3 Credits
• NUTR 337 Nutrition Through Life 3 Credits
• NUTR 344 Clinical Nutrition 1 4 Credits
• NUTR 497 Professional Seminar:Nutrition 1.5 Credits
• NUTR 512 Herbs, Foods&Phytochemicals 3 Credits
Complementary Courses (30 credits)
Complementary courses are selected as follows:
At least 9 credits from the following:
• AGEC 330 Agriculture and Food Markets 3 Credits
• AGEC 430 Agric, Food & Resource Policy 3 Credits
• NUTR 342 Applied Human Resources 3 Credits
At least 9 credits from the following:
• ENVR 203 Knowledge, Ethics&Environment 3 Credits
• FDSC 516 Flavour Chemistry 3 Credits
• FDSC 537 Nutraceutical Chemistry 3 Credits
(Julia interned with a company working to maximize nutrition and flavor in vegetables.)
12 credits from the following:
• NUTR 480 Nutrition Industry Internship 12 Credits
Elective Courses (12 credits)
Electives are selected in consultation with an academic adviser.
* Not all courses may be offered every year, please consult with your adviser when planning your program.
• ANSC 551 Carbohydrate&Lipid Metabolism 3 Credits
• ANSC 552 Protein Metabolism&Nutrition 3 Credits
• FDSC 535 Food Biotechnology 3 Credits
• NUTR 322 Applied Sciences Communication 3 Credits
McGill Students Culinary Society
Through the flavors, the textures,the smells,the sounds and the looks, all our five senses are involved in creating and appreciating a dish. Cooking is really a unique form of art, through which the everyday life becomes more elegant. We believe that people should be eating better foods and the best foods in the world are yet to be discovered.We strive to arouse enthusiasm on cooking and gastronomy among the McGill community and to provide opportunity to food enthusiasts to display their talents and meet friends.
Our activities include cooking workshops, themed potlucks, dinner mates pairing, screening of food documentaries/movies/videos, inventive snacks sales and many more exciting possibilities. Don’t hesitate to talk to us on Facebook or through email if there’s anything you want to ask/discuss/comment on. Join us if food is important for you, if kitchen means home to you and if eating is an experience, not a hassle, for you. Follow us on Instagram!
Healthy Cooking Demonstrations & Tasting Event
Royal Victoria Dining Hall, 640 Sherbrooke W., Royal Victoria Dining Hall, 640 Sherbrooke W., CA
Price: $10.00 to cover the cost of food
Healthy eating does not have to mean boring! Enjoying a variety of foods from each of the food groups provides nutritional benefits that help you stay healthy, live longer and reduce the risk of developing lifestyle diseases.
On March 5 and again on March 7, Chef Oliver, of McGill’s Food & Dining Services, will demonstrate how to cook a simple, tasty and healthy dish.
For more information and to register, go to the Health & Wellbeing website.
GSFS Minor Concentration
at McGill University in Montreal, Quebec, Canada
The Minor Concentration in Gender, Sexuality, Feminist, and Social Justice Studies (GSFS) is an interdisciplinary program that centrally engages contemporary and historical issues centred on gender, sexuality, feminism, and social justice. The program provides students with opportunities to explore the meanings and intersections of such categories as gender, race, class, sexual identification, age, ability, citizenship, and national identity, for example, and to examine how such categories might inform and reproduce power relationships.
In order to meet the requirements for the Minor Concentration in GSFS, students are required to take a total of 18 credits, divided as follows:
Bachelor of Arts (B.A.) - Minor Concentration Gender, Sexuality, Feminist, & Social Justice Studies (18 Credits)
Offered by:Inst for Gender, Sex & Fem St
Degree:Bachelor of Arts
Program Requirement:
The Minor Concentration in Gender, Sexuality, Feminist, & Social Justice Studies (GSFS) is an interdisciplinary program that centrally engages contemporary and historical issues centered on gender, sexuality, feminism, and social justice. The program provides students with opportunities to explore the meaning and intersections of such categories as gender, race, class, sexual identification, age, ability, citizenship, and national identity, for example, and to examine how such categories might inform and reproduce power relationships.
Complementary Courses (18 credits)
3 credits from the following:
• GSFS 200 Feminist and Social Justice St 3 Credits
3 credits Gender, Sexuality Feminist, and Social Justice Studies (GSFS) from the following:
• GSFS 401 Special Topics 1 3 Credits Women in the Kitchen (T-Canadian)
Any credits taken above the 3 credits of complementary GSFS courses may count as credit in the following Complementary Course List.
12 credits from the following:
Minimum of 6 credits must be at the 300 level or higher. Complementary courses must centrally engage with at least two of the following themes: gender, sexuality, feminism, and social justice. Courses are offered by a range of faculties and disciplines.
Maximum of 3 transfer credits may be accepted from approved exchange programs subject to University approval.
Additions may be made during a particular calendar year depending on the central focus of the courses. For final updates, see: http://www.mcgill.ca/igsf.
• COMS 492 Power, Difference and Justice 3 Credits
• GSFS 405 Social Justice and Activism 3 Credits
• GSFS 450 Independent Reading & Research 3 Credits (Famous Female Chefs)
• HIST 343 Women in Post-Confed Canada 3 Credits
Anvith (Advit Chaudhary) -- He has tinted skin, black eyes, and short black hair. He is short and slim. His heritage is Indian and Maldivian. He speaks Arabic, Dhivehi, English, and Tamil. He is learning Esperanto. He is 16 years old in 2016. After Advit manifested superpowers, he took the name Anvith. For a while he served at a temple, but people kept pestering him. Eventually he moved in with his mother's relatives in the Maldives. There he met some people from Kraken and followed them to Thalassia. Anvith enjoys cooking because it encourages him to practice using his extra arms more independently and for longer times.
Origin: As a tween, he got very sick. His father prayed to Vishnu to relieve the misery, and he got better. Then his father performed the Sri Satyanarayana Puja in thanks to Vishnu. After that, he developed the ability to manifest extra hands, first one pair, then later more.
Uniform: He prefers to wear comfortable clothes in soft shades of blue, gray, and white.
Qualities: Expert (+4) Kinesthetic Intelligence, Good (+2) Cook, Good (+2) Helpful, Good (+2) Yoga
Poor (-2) Fitting In
Powers: Master (+6) Arm Generation
Anvith normally has 2 arms, but can generate up to 5 extra pairs, for a total of 12 arms. He has the Multitasking ability as part of that, so he can do more than one thing at a time -- but the more arms he has, the harder it gets to use each one independently. He can use 4 arms easily (Poor 5 difficulty), 6 arms (Average 7 difficulty), 8 arms (Good 9 difficulty), 10 arms (Expert 11 difficulty), or 12 arms (Master 13 difficulty). Similarly the manifestation time is shorter the more arms he has: 4 arms (12 hours), 6 arms (6 hours), 8 arms (1 hour), 10 arms (20 minutes), 12 arms (5 minutes).
Motivation: Self-discovery.
Vishnu is a major Hindu god with special ceremonies.
