Wednesday, May 8, 2019

Prosecutors expected to withdraw breach of trust charge against Mark Norman


His lawyers have always maintained that, as they put it in a third-party records application last fall, 'Vice-Admiral Norman is not the right person standing trial'

Monday, April 29, 2019

Zucchini Lattice Lasagna

INGREDIENTS
2 c. ricotta
1 c. freshly grated Parmesan, plus more for sprinkling top
large eggs
kosher salt
Freshly ground black pepper
1 1/2 c. marinara
large zucchini, cut into large strips using a Y peeler and drained on paper towels
3 c. shredded mozzarella

DIRECTIONS

  1. Preheat oven to 350°. In a small bowl, make ricotta mixture: Stir together ricotta, Parmesan and eggs and season with salt and pepper.
  2. Spread a thin layer of sauce in a baking dish and layer with two layers of zucchini noodles, ricotta mixture, and mozzarella.
  3. For the final layer, make a zucchini lattice. Layer zucchini noodles side by side at a diagonal in the baking dish. Lift the bottom half of every other noodle and lay another zucchini noodle across diagonally. Repeat until top layer is full.
  4. Sprinkle with more Parm and season with salt and pepper.
  5. Bake until totally melty and zucchini is cooked through, 30 minutes.
  6. Let rest 10 minutes before slicing.


https://www.delish.com/cooking/recipe-ideas/recipes/a48657/zucchini-lattice-lasagna-recipe/

Friday, April 26, 2019

Tuesday, April 23, 2019

The Senate at its best – and worst – in the fight to protect children

Tom Warshawski
Yves Savoie

How Canada's upper house can work across party lines and stop the marketing of junk food to kids



By Tom Warshawski
Childhood Obesity Foundation
and Yves Savoie
Heart & Stroke

The crops grown by Canadian farmers and the livestock they raise are of the highest quality. In many cases, however, when these healthy foods are industrially processed, harmful amounts of salt, sugar and saturated fat are added.
Consumption of excessive quantities of these nutrients of concern are known to contribute to high blood pressure, cardiovascular disease, Type 2 diabetes and some cancers.
Diets high in salt, sugar and saturated fat are the second leading risk for death (after smoking) in Canada and cost the economy more than $26 billion annually.
While deaths from nutrition-related diseases primarily occur in adulthood, the risk associated with unhealthy eating behaviours begins in childhood.
Over 30 per cent of children in Canada are either overweight or obese. This is due primarily to our food environment, which is dominated by highly processed foods. These children have double the rates of high blood pressure, elevated blood lipids and glucose intolerance compared to their healthy-weight peers.
Why are so many children in Canada eating foods that are harming their health?
One reason is marketing. The food and beverage industry spends $1.1 billion on marketing each year. They focus on kids who they know will pester their parents to buy the products they want. A recent study shows that kids ages two to 11 see approximately 25 million food and drink ads a year on their top 10 favourite websites. And 90 per cent of the foods and beverages marketed to them are high in salt, sugar and saturated fat.
Their parents – and nearly every health-oriented organization in Canada – want this fixed. According to a recent poll, 82 per cent of adults in Canada support restricting industry from marketing food and drinks that are high in sugar, sodium and saturated fats to children 12 and under. Additionally, 71 per cent believe the industry has an unfair advantage over parents when it comes to influencing children’s eating and drinking habits.
That brings us to Bill S-228. The Senate of Canada has before it a landmark piece of legislation, Bill S-228, which will restrict marketing these products to children. Bill S-228 is consistent with the Liberal government’s policy platform and Prime Minister Justin Trudeau’s mandate letters to the minister of Health that outlined the need to introduce “new restrictions on the commercial marketing of unhealthy food and beverages to children.”
Bill S-228 is a private member’s bill introduced by retired Conservative senator Nancy Greene Raine. It arose from the Senate’s study and resultant report, Obesity in Canada. Bill S-228 has been amended by the House of Commons to make it more resistant to legal challenge and has been passed back to the Senate for the final vote.
The bill is a perfect example of how a non-partisan Senate can use its plentiful resources to study a problem, propose solutions and then introduce strong legislation that supports the government’s mandate. This is the Senate at its best.
Not surprisingly, Bill S-228 faces fierce opposition from the food industry. Lobbyists have had unfettered access to many senators, who have been persuaded to delay the vote and potentially kill under the rhetoric that they must either send it to committee for more study or amend the wording.
In defiance of the government’s mandate, as well as the House of Commons, which overwhelmingly passed Bill S-228, the bill now appears indefinitely delayed in the Senate. This is the Senate at its worst.
The Senate has the choice of protecting the health of our children by passing Bill S-228 in a timely manner or protecting the interests of the industry food lobby by continuing to delay its passage. If they do the latter, they will be ignoring the wishes of Canadian parents, thwarting the will of the House of Commons and rejecting the advice of health experts.
At the Stop Marketing to Kids Coalition, we sincerely hope senators make the right choice – and soon.
Tom Warshawski, MD, is the chair of the Childhood Obesity Foundation and Yves Savoie is CEO of Heart & Stroke. The Stop Marketing to Kids (Stop M2K) Coalition, founded by Heart & Stroke in collaboration with the Childhood Obesity Foundation, is supported by over 120 Canadian organizations and individuals, including Canadian Cancer Society and Diabetes Canada.

Monday, April 22, 2019

4 Herbs for Mental Focus

Try these herbs for mental focus to boost brain health safely and effectively.

Boost brain health with safe and effective herbal remedies. The four herbs covered in this video—chaste tree berry, saw palmetto, St. John’s wort and ginkgo—have stood the test of time and are proven to be reliable herbs for brain health. Chaste tree berry (for women) and saw palmetto (for men) are great herbs for naturally balancing hormones. To help raise your mood, take supplements of St. John’s wort, which is an herb best-known for helping treat symptoms related to mild and moderate depression. Finally, ginkgo is another great brain herb. Studies have shown that it is great for improving short-term memory loss, especially as we age. Be sure to talk with your health-care practitioner before incorporating any herbs into your health regimen.

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Check out our full collection of videos for more how-to videos, including DIY projects for the home, natural remedies and more!

Friday, April 19, 2019

Easter Egg Cookies Recipe


Cookie mix makes cookie baking super simple. A few decorating tricks makes you a pro!

PREP TIME: 1 HR 30 MINS | TOTAL TIME: 1 HR 30 MINS | MAKES: 36 COOKIES
Easter Egg Cookies

Ingredients:                                                              

1 pouch Betty Crocker* Sugar Cookie Mix
2 tbsp (30 mL) all-purpose flour
1/3 cup (75 mL) butter or margarine, softened
1 egg
1 tub Betty Crocker* Whipped Fluffy White Frosting
Food colours
Green-coloured sour candy separated into strips
Candy-coated chocolate candies
Small jelly beans
Black and yellow sprinkles
Orange candy slices




Method:
  • Heat oven to 375ºF. In medium bowl, stir cookie mix, flour, butter and egg until dough forms.
  • On lightly floured surface, roll dough about 1/8-inch thick. With 3-inch egg-shaped cookie cutter, cut out eggs; place 1 inch apart on ungreased cookie sheets.
  • Bake 7 to 9 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheet to cooling racks. Cool completely, about 15 minutes. Frost and decorate. Marbled eggs In small bowl, stir 1/4 cup frosting and 1 to 2 drops favourite food colour until well blended. Frost cookies with contrasting coloured frosting. Pipe three lines coloured frosting onto each egg; using toothpick pull through frosting for marbled appearance. Candy designs Frost cookies. Decorate with candy strips, jelly beans or candy-coated chocolate candies.Easter chicks In small bowl, stir 1 1/4 cups frosting and 2 to 3 drops yellow food colour until well blended. Frost top half of each cookie with yellow frosting and bottom half with white frosting. To decorate, use black sprinkles for eyes, yellow sprinkles for feathers and pieces of orange candy slices for beak and feet.

Wednesday, April 17, 2019

Bunny Butt Cookies

These cute bunny butt cookies are sure to become a Easter favourite.

Ingredients

1 roll Pillsbury™ refrigerated sugar cookies
1/3 cup (75 mL) all-purpose flour
1 container Betty Crocker™ Whipped fluffy white frosting
Pink gel food colour, if desired
22 miniature marshmallows
Assorted size candy sprink

Instructions


  • 1Heat oven to 350°F (180°C). In large bowl, knead cookie dough and flour with hands until well mixed.
  • 2Reshape dough into 9x1 1/2 -inch (23x3 cm) log.
  • 3Wrap in plastic wrap; refrigerate 30 minutes. Remove plastic wrap. Cut cookie dough into 33 slices. Cut 11 slices into 4 equal wedges; shape each wedge into ovals for bunny feet. Place cookie dough slices and bunny feet on ungreased cookie sheet.
  • 4Bake 8 to 12 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.
  • 5In medium microwavable bowl, stir frosting and 1 to 3 drops pink food colour until well blended. Microwave uncovered on High 10 to 15 seconds or until soft but not translucent.
  • 6To make bunny butt, frost 1 whole cookie slice and 2 bunny feet with frosting. Place bunny feet on bottom of cookie as shown in photo. Place 1 marshmallow in centre of each cookie for tail. Decorate bunny paws with candy sprinkles. Repeat with remaining cookie slices and bunny feet.


Monday, April 15, 2019

Loblaws: do the right thing, give the taxpayers back our $12 million.

signed the petition:

https://www.change.org/p/galen-g-weston-loblaws-do-the-right-thing-give-the-taxpayers-back-our-12-million?fbclid=IwAR2Cl-TKbqXXGNQ7dnMobPXWTTwvDdGN9WSPtGGcqnOjYstXJlkwFkpAEaI

Why? Because all around the world, billionaires AND corporations donate money. Apple, L'Oreal, Pinault Family, Arnault Family to Notre Dame reconstruction. 

In Canada, billionaires (with less wealth than the Westons) Reisman & Schwartz donated 100 million to U of T and the MacBain family donated $200 million to McGill. 

The shame on Loblaw to ACTUALLY accept tax money is a disgrace to the world at large and an insult to Canadian tax payers.

Tuesday, March 26, 2019

Eat more plants, less meat - improve your health and save the planet


Canada's Food Guide revamp is good for people and the planet, thanks in great part to a new information-gathering process



By Courtney Howard
and Ian Culbert
EvidenceNetwork.ca
What is a healthy diet?
New Year's diet conversations still abound around water coolers Canada-wide as people debate the merits and shortcomings of sugar, gluten, meat, dairy, tofu and other edibles. Scientific articles, shiny celebrities and representatives of various groups who produce, transform and sell food all compete for our attention as we try to figure out what to eat.
How is anyone supposed to know who to listen to?
Canadians' traditional solution to this conundrum has been to turn to Canada's Food Guide - that familiar rainbow of foods that many of us learned about in elementary school.
Courtney Howard
Click image to download
The last version of the guide was published in 2007, so it's time for a revamp to reflect new information. Health Canada has been looking at the most recent research and consulting with various stakeholders.
So who should Health Canada listen to in its efforts to come up with the best diet recommendations for Canadians?
They've taken a prudent stance: feeling that industry's participation in past food guide development undermined the public's confidence in the guide, this time Health Canada has prioritized information from sources that don't stand to profit from the outcome. In opting not to meet one-on-one with industry groups, Health Canada has given itself the best chance of producing a guide that puts the health of Canadians first and that will be, and be seen to be, a trusted source of information.
As trust in conventional information sources wanes, it's an approach that Health Canada would do well to consider expanding ministry-wide.
The guiding principles of the draft food guide were released in 2017 and include recommendations to reduce our intake of processed foods; share meals with family and friends; and shift our diets towards "a high proportion of plant-based foods without necessarily excluding animal foods altogether."
This is all sound and evidence-based advice. However, there are now reports that the meat and dairy industries in Canada are expressing concerns that they weren't adequately consulted by Health Canada. They have turned to Agriculture and Agri-Food Canada and Innovation, Science and Economic Development Canada officials to register their complaints.
As representatives of organizations dedicated to human health, we believe that Health Canada's recommendation that we eat more plants and less meat positions Canada as a leader in both the health of people and of the planet. Strong support for these principles was one of the main recommendations of the jointly-produced Lancet Countdown-Canadian Public Health Association policy brief.
Plant-rich, low-meat diets have been shown to have modest benefits in terms of all-cause mortality, to decrease our risk of colorectal cancer, and cardiovascular disease and to improve glycemic control in people with diabetes. Low-meat diets also reduce greenhouse gases, and land use and water consumption by a median of 20 to 30 per cent across studies, which is critical to maintaining planetary health and sustaining our ability to feed ourselves as we move through the 21st century.

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Friday, March 22, 2019

There are far too many barriers to following Canada's Food Guide, including the Gwyneth Paltrow effect




By Sylvain Charlebois
Atlantic Institute for Market Studies
and Simon Somogyi
University of Guelph
Will Canadians use the new version of Canada's Food Guide and will it cost us more to follow the new recommendations it contains?
The guide, introduced a few weeks ago, advocates a diet focused more on plant-based eating and reductions in meat and dairy consumption. As such, it has gained much attention, particularly among the animal protein and dairy sectors that were the focus of previous iterations of the guide.
Sylvain Charlebois
Sylvain Charlebois
Rather than giving attention to the food sovereignty agendas of the agricultural sector, the guide's new mantra is: Canadians need to eat better and here is what you should eat.
The guide is strewn with glossy pictures of healthy food. It has replaced the previous suggested serving sizes with food groups, plus the suggestion to cook more of our food at home, and to drink water instead of juice. All of the recommendations centre on the health and well-being of Canadians.
But as well-meaning as the suggestions are, what will be the result of this new guide?
A recently-released report by Dalhousie University and the University of Guelph explored Canadians' perceptions of the new guide by comparing it with the last version and providing cost comparisons.
According to the report, most Canadians know of the food guide and know that there's a new version. They also know that by following portion sizes and food recommendations, at least in the short term, the new guide would save the average family money on their food bills. The report says following the guide would save a family of four $1.98 a day. One in eight Canadian households are food insecure, so such savings are welcome.
Simon Somogyi
Simon Somogyi
But the savings may not last. Predictive models suggest the differential between the previous guide and the new one will narrow significantly within a few years and may even disappear.
Our domestic agricultural economy just can't provide what the guide suggests. So, in time, Canadians' vulnerability to monetary fluctuations and regions stricken by major climatic events will become more apparent.
Facing the possibility of a new food strategy for a nordic climate like ours, we will certainly have some work to do.
The report also paints a less than rosy picture as to whether Canadians will follow the guide. The guide is rated as the sixth most important source of information for nutritional advice, yet it's often eclipsed by recommendations by family and friends, general research, social media and celebrities, and television programs.
That's right - Gwyneth Paltrow is more influential when it comes to dietary advice than our own food guide.
Affordability, compatibility with taste preferences and the fact that it requires you to do your own cooking cause further barriers to adopting the new guidelines.
Another concern is that the report mentions that having more money and a higher level of education increases your likelihood of following the new guide, which highlights its somewhat elitist nature.
Health Canada should be applauded for updating a guide that was more than a decade old and for focusing on advocating for the health of Canadians rather than providing a soap box for the agri-food sector.
However, it's important to remember that Canadians aren't just patients in a health care and nutrition formula. We're consumers with families, busy providing for mortgages, bills and putting food on the table, and not necessarily in that order.
Publishing a guide that advocates the impractical ideas of generating no waste and cooking every meal at home is troublesome at best.
So the new Canada's Food Guide is a step in the right direction. But it's an ideal for the nutritional elitist, not a practical day-to-day guide. While the Dalhousie-Guelph report suggests that people are interested in following its new ideas, that won't necessarily be enough to make Canadians bite.
The nutritional roadmap the new guide offers is sound, yet it has little to do with most Canadians' kitchen habits and culinary traditions.
So Health Canada needs to make its case that the new guidelines are worth pursuing to a greater extent than some celebrity chef's advice.
Sylvain Charlebois is scientific director of the Canadian Agrifood Foresight Institute, a professor in food distribution and policy at Dalhousie University, and a senior fellow with the Atlantic Institute for Market Studies. Simon Somogyi is the Arrell Chair in the Business of Food at the University of Guelph.