Women are being encouraged to take advantage of construction and trades opportunities right now in the CBRM. Maggie Budden is the project co-ordinator for the Office to Advance Women Apprentices CB. She talks about a networking event her organization is hosting tonight in Sydney.
From Saltwire – Carpentry student Megan MacAulay, left, and architectural sheet metal student Tera Cormier, centre, chat with Maggie Budden, Cape Breton project co-ordinator with the Office to Advance Women Apprentices, during a networking luncheon Tuesday at the Joan Harriss Cruise Pavilion in Sydney.
From Saltwire Network – Driving up Eighth Street, it may seem like a normal area of New Waterford. Homes are lined up on both sides of the street while what seems like endless stop signs stand at each intersection from Plummer Avenue to Warren Avenue.
From CBC Mainstreet Cape Breton – There is a lot of work happening in Cape Breton. Seasonal road work, construction of a new Marconi NSCC Campus, upgrades and expansions to local hospitals. The Cape Breton Partnership wants to build on these existing infrastructure projects to ensure businesses capitalize on the spin off and potential employees are connected to jobs.
From SaltWire Network – A shortage of skilled workers is intensifying in Canada, potentially threatening the pace of the economic recovery from the COVID-19 pandemic, and that has policymakers looking at a largely untapped market for new construction workers: Women.
From Cape Breton Post – Maggie Budden trained to be a cake decorator and ended up becoming Canada’s first female Red Seal ironworker. With that revelation, it should come as no surprise that the Cape Breton woman also spent time as a telemarketer, bank teller and Avon products representative. She’s also a justice of the peace and mother to two young children.
From The MacDonald Notebook – Kat Gouthro and Devon Burke will open their new downtown Sydney business Port City Grocery in the next few weeks. Located on historic Charlotte Street, the small independent store will emphasize natural and organic foods, while offering local fare, as much as possible.