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Posts tagged as Canada

New Canada Food Guide meal resonates best in BC, not so much elsewhere

The veggie-loaded, almost meatless plate on Canada’s newly released Food Guide actually reflects how many young British Columbians eat, When you look at the proteins, there’s almost no meat, just a little bit of chicken, a little bit of fish and a little bit of beef, said Rebecca Coleman, a vegetarian food blogger and mom.The rest of it is tofu, beans and a piece of an egg, not even a whole egg. It’s just crazy how different it is from the last guide.While the 2007 food guide depicted a whole fish and a roast of beef, in the 2019 version those animal proteins are reduced to a few bite-sized morsels. Milk used to be front and centre, but no more.Today, half the plate is covered with a variety of fruits and vegetables, one quarter by whole grains and the remaining quarter by mostly non-meat protein sources, including seeds and legumes. Cheese and milk have disappeared entirely, with just a dollop of yogurt, or possibly sour cream, left to represent dairy.This is a very vegan-friendly plate, said Coleman. When I saw it I thought, Wow, (the government) is kind of getting me.

This is the world in which I live and we have a very big vegan and vegetarian population, Coleman said. If you want to eat that way, Vancouver is the city to do it in.Even people who eat meat are deliberately eating less of it. Per capita beef consumption in Canada has dropped from almost 40 kilograms a year in 1980 to 25 kilograms today, according to Statistics Canada.It feels like no one just eats meat and potatoes anymore, just no one, said Coleman. The new guide really encourages people to eat from a wider spectrum of foods.Eating the ingredients suggested by the Food Guide and avoiding processed foods will likely require some home cooks to acquire new skills. Pulling together a dish from vegetables, grains and legumes is trickier than frying a pork chop.

For this guide to work, we are going to need a lot of education, said a Dalhousie University food researcher, Sylvain Charlebois. People know what to do with a piece of beef or chicken, but it may not be as clear for things like lentils and tofu.People were concerned that the food choices on offer would take too long to prepare and more than half believed the grocery bill would jump, according to a study led by Charlebois.But following the recommendations of the new guide will likely lower your family’s grocery bill by almost seven per cent, compared with following the more-meat-laden guidelines of the 2007 version, the study found.While the guide strongly recommends eating at home for better nutrition and to save money, Canadians are less likely than ever to cook at home.The guide ignores the fact that we spend 35 cents of every food dollar outside the home, said Charlebois.

It tells us nothing about how to spend that money.Restaurant sales have more than doubled in the past 20 years and 71 per cent of Canadians regularly order takeout.Prepared food services businesses that drop off up to a week’s worth of ready-to-eat meals at a time are the fastest-growing segment of the food industry.The guide ignores people’s desire for speed and convenience altogether, he said.People want more convenience because they have no time and that is a huge barrier to adoption.The guide’s recommendations to take more time over meals and cook more often are almost quaint in their naivet when the amount of time that we spend preparing food has been dropping steadily for decades, said Charlebois.

The vast majority of Canadians go through something I like to call life, he said. People travel, they get ill, they work and go to school, they have kids who go to hockey and gymnastics, you name it.It prevents people from being disciplined about food.While the Food Guide may have caught up to B.C. it appears to have zoomed right past mainstream Canadians.Nearly two-thirds of Canadians don’t use Canada’s Food Guide, according to Charlebois. Among those who have bothered to look at it, 20 per cent didn’t like the food choices, while another 20 per cent say it doesn’t fit their dietary needs.

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Travel to Texas This Spring to See Record Numbers of Monarch Butterflies

Texas could see around 300 million monarch butterflies this spring following what Travel + Leisure described as “the biggest wildflower bloom.

So if you were considering a trip to Texas this spring, you have yet another reason to go.Every spring, bluebonnets bloom throughout central Texas, especially in Hill Country, a picturesque region outside of Austin thats also known for its vineyards. According to Southern Living, The region experienced an above average rainfall this winter, which could lead to a megabloom.The megabloom, in turn, is expected to attract a record numbers of butterflies during their migration from Mexico to Canada.Photo by Roberta Guillen on Unsplash“Figures show the highest number of hectares covered since at least 2006,” Craig Wilson, director of the USDA Future Scientists Program and senior research associate in the Center for Mathematics and Science Education at Texas AM, told Texas AM Today.

“Monarch numbers are usually measured in hectares, so that means about 15 acres are being used for their breeding grounds in northern Mexico. That’s a really positive sign, especially since their numbers have been down in recent years.According to Wilson, milkweed is essential for monarch butterflies, and luckily its in plentiful supply in central Texas. Hes encouraging Texas residents to plant milkweed in their gardens now.Hoping to see the wildflowers while theyre in bloom? Southern Living reports that the best place to see them is in Big Bend National Park, which is in the western part of the state on the Mexican border.Just dont be one of those tourists behaving badly who caused the closure of Lake Eslinor, California during the poppy superbloom.


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8 travel disasters that left passengers stranded

Wow Air announced Thursday that it has ceased operations and cancelled all flights. Stranded passengers described “pandemonium” at airport gates,Planes were stuck on the tarmac for seven hours.Inside the dark airport, people used their phone flashlights. The Federal Aviation Administration declared a ground stop, bringing all Atlanta-bound flights to a halt.

About 30,000 people were affected by the outage. 6/An engine fire on a Carnival cruise ship left passengers and crew stranded off the coast of Mexico’s Yucatan Peninsula for nearly a week in 2013.Passengers spell out the word “HELP” aboard the disabled Carnival cruise ship Triumph.The ship’s fire extinguishing system put out the fire and prevented a deadly disaster, but 3,143 passengers and 1,086 crew members were left adrift for almost a week.CNN reported that the ship lost power and that toilets, elevators, and air conditioning stopped working, resulting in “sewage running down the walls and floors.” Tugboats towed the cruise ship to Mobile, Alabama, for rescue.


7/One month later, another Carnival cruise lost power.Passengers of the Carnival Dream cruise ship wait at the international airport to check in for flights back to the US in March 2013.In March 2013, toilets and elevators stopped working halfway through a seven-day cruise on the Carnival Dream, leaving 4,300 passengers and 1,300 crew members stuck on the ship in the Caribbean, CNN reported. “There’s human waste all over the floor in some of the bathrooms and they’re overflowing and in the staterooms,” passenger Gregg Stark told CNN of the incident.Carnival cruise lines had to fly passengers back to Florida. They received a three-day refund and a half-price cruise in the future.

8/Zoom Airlines left around 4,500 British passengers stranded when it ceased operations in 2008.A Zoom Airlines plane.Martin J.Galloway/Wikimedia Commons/Creative Commons The Guardian reported that in total, 40,000 customers in the UK and Canada were affected.Zoom cited rising oil prices as the source of the company’s financial difficulties. Stranded passengers said they were told flight delays were due to “mechanical failures” until they were eventually instructed to get off the plane and found police waiting at the gate.

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Creating Boozy Beverages from Food Waste: 10 Brewers Doing it Right

From spirits, beer, wine, and even sake, Food Tank has compiled a list of businesses that are transforming food waste into alcoholic beverages.

McGovern confirmed that humans have been enjoying alcoholic beverages for approximately 9,000 years, which started as wine made from rice, honey, and fruit. And although drinkers hear a lot about the health impacts alcohol has on the human body, there is little awareness of the environmental impacts alcohol production has on the planet, including its contribution to greenhouse gas emissions, distribution, and packaging.Fortunately, the brewers listed below are using food waste to create their boozy concoctions.

1.Alchemy Distillery Located in Humboldt County, California, Alchemy Distillery strives to reduce their impact on the environment in every area of their production system. They even donate 100 percent of the grain leftover after distillation to a pig farm, which has exceeded over 30,000 gallons to date.More recently, Alchemy Distiller took on the challenge of making whiskey from day old bagels. Alchemy reclaims roughly 60 pounds of stale bagels per week from a local bagel shop with similar views on reducing waste and sustainability.The anticipated release date for the bagel-based whiskey is sometime near the end of 2019.

2.The Brussels Beer ProjectDid you know that people have been enjoying beer for over 7,000 years? According to the Ancient History Encyclopedia, it is believed that beer most similar to the beverage we enjoy today was first made from fermented barley bread. The Brussels Beer Project in Belgian has taken a page out of these ancient traditions and has created a craft beer from leftover stale bread.
The beer is named Babylone, based on the brewing process that was traced back to the city of Babylon.

3.Carrot VodkaIn an attempt to reduce food waste on their farms, Gen Windley and Alice Gorman, members of Kalfresh customers focus team, came up with an idea to use carrots unfit for the supermarket to make vodka. It seems that the use of carrots to make alcohol is becoming a bit of a tradition in Gorman’s family, as her husband also used carrots to make beer, which he called “the Wabbit Saison.” The carrot-based beverages can be found in Queensland, Australia.

4.Catch of the DayCatch of the Day by-product designer Björn Steinar fights food waste by rescuing fruits from dumpsters and transforming them into vodka. Located in Reykjavík, Iceland, Steinar demonstrates that you can transform various fruits into spirits without any fancy equipment, as Steinar uses a simple open-source distilling machine.The creative name refers to the flavor of vodka based on the fruit that was repurposed, ranging from blueberry, banana, strawberry, and pineapple.

5.Dairy Distillery: VodkowBased in Ontario, Canada, Dairy Distillery utilizes milk permeate, a sugar-rich by-product of cheese and yogurt production, to make a smooth spirit, which they have named Vodkow. The two founders, Omid McDonald and Neal McCarten, recognized a gap in the dairy production system and saw this as an opportunity to make use of a useful by-product.In doing so, Dairy Distillery also creates a means of cost saving to Ontario dairy farmers as the disposal of milk permeate is part of the collective milk price.

6.Inman Family WinesLocated in Santa Rosa, California, Inman Family Wines has a different take on closing the loop from farm to table. What they refer to as “Four-Course Compost” is the use of compost as the sole source of fertilizer for their grapes, eliminating the need for chemical inputs.The compost used at the vineyard is derived from food waste accumulated in restaurants, hotels, and residences in the San Francisco area. This is not the only eco-friendly practice followed at the winery.To name a few, the wineries’ solar-powered systems powers up to 98 percent of their electricity requirements, they repurpose all waste water to be used for vineyard irrigation, and they have even invested in lighter weight wine bottles, which require fewer inputs due to their thinner glass and have a higher content of recycled material.

7.Misadventure VodkaFound in over 50 restaurants in Southern California, Misadventure Vodka follows the motto “leave no trace” and has put this into practice by redirecting food waste out of the landfill to create their product. Based in San Diego, the two founders create their craft using baked goods no longer suitable for food banks, otherwise destined for the landfill.From cake to cookies and pretty well any baked good you can think of, Misadventure Vodka uses it all.

8.SachiA research team from the National University of Singapore have come up with a way to utilize tofu whey, a by-product of tofu production, to develop the first of its kind, sake-like alcoholic beverage. With an increase in demand for plant-based proteins, such as tofu, this will be followed by an increase in the waste associated with tofu production.
Not only does the repurposing of this by-product reduce food waste but it also offers an alcoholic beverage with health benefits from the tofu whey including high levels of calcium, prebiotics, and isoflavones, which have been related to improved heart health, bone health, and anti-carcinogenic properties.

9.Toast Ale Toast Ale rescues day-old bread from bakeries and the heel ends of bread from sandwich factories to make their award-winning brew. To date, Toast Ale has diverted over 1 million slices of bread from the landfill.Founder of Toast Ale, Tristram Stuart, was inspired to reduce and take action on food waste after a conversation with another brewer on our list, Brussels Beer Project. Not only does the use of bread to make beer reduce food waste, it also reduces all other components involved in the process chain of beer production and bread decomposition, including the associated greenhouse gases produced from growing, malting, and transporting barley, and the methane gases produced from bread rotting in the landfill.

10. Waste Not Chef Mario Batali teamed with brewer Sam Calagione to create a beer made out of food waste.Their recipe idea follows a similar concept to pruno, an alcoholic beverage that originated in prisons created by prisoners to make alcohol under the radar using any ferment able foods available. However, the ingredients Chef Batali and Mr.Calagione use are a little bit on the higher end in comparison, for example they’ve used overripe tomatoes rather than ketchup, as well as rotten grapefruit, Ugli fruit, stale bread, and Demerara sugar. The two have proven that it is possible to make a good tasting beer and reduce food waste at the same time.

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