For the first time in three years, the Grande Prairie Piranhas had the opportunity to meet, eat and celebrate each others’ accomplishments.
During the Oct. 29 dinner and awards at Clarkson Hall in Evergreen Park, organizers put together a menu and venue aimed at bringing more than 200 swimmers, families and guests together for a great time.
“We are very proud of our swimmers and our organization. This night is about recognizing individual swimmers and about recognizing the shared success of our amazing Club,” says club president James Robinson.
The Piranhas train at Grande Prairie’s Eastlink Centre. The facilities allow their swimmers to train for a higher level of competition and attract other clubs to compete in the area.
More than that, says Robinson, the club provides developmental programs with instructors, for those learning to swim.
“Approximately 750 children are involved in the club,” Robinson told attendees.
The level of training, programming and competition wouldn’t happen if the club didn’t have dedicated volunteers. Encouraging the room to stand, he informed them that this was their standing ovation. As they applauded others’ dedication, they applauded in turn, says Robinson.
“We compete really well at all levels and look forward to even more success in the upcoming season. This evening is evidence of the depth of excellence that exists within the Grande Prairie Piranhas Swim Club. The team as a whole, our individual athletes, and our coaches are focused on the pursuit of excellence, and I am proud of the work our coaches and swimmers do to focus on continuous improvement and success.”
As an event, it capped a year that saw the club win historic finishes as a top three club at the Provincial Spring Championships and top 10 in the Junior National Championships. No small feat, yet the Piranhas accomplished it while having fun.
“I am really proud of the work of the Club to make the Grande Prairie Piranhas one of the fastest-growing and most successful clubs in our province. Swimming is an individual sport, but it takes the efforts of a team of swimmers, coaches, and parents to bring us to this point. It’s taken a number of years of hard work and planning, but we are starting to develop a very solid foundation by presenting competitive swimmers at all levels. We are all really excited about the future, says the director of swimming, Alex Dawson.
Nestlé has amassed an enviable portfolio of well-known frozen offerings in the U.S. such as Stouffers, Lean Cuisine, Hot Pockets and DiGiorno pizza. But as consumers increasingly value convenience and portability, the CPG giant is establishing a presence in the fast-growing $600 million portable meal segment where food doesn’t need need an oven or microwave to prepare.
The CPG first entered the thaw-and-eat space in May with a Deliwich, touted at the time as the company’s first sandwich that doesn’t need to be cooked in a microwave. The sandwich, which contains deli meat and cheese wrapped in a soft roll that is designed to be taken on the go frozen and ready to eat fresh in two to four hours, could be just the first entree for Nestlé as it tailors its portfolio to mirror changing market conditions and consumer eating habits.
“This is a very important incremental occasion in which, today, our portfolio doesn’t stretch,” Alicia Enciso, Nestlé USA’s chief marketing officer, said. “We’re aiming for it to be a significant part of sales, but we’re going to see how consumers continue to adopt the behavior and the opportunity for it to grow.”
For now, the thaw-and-eat category is expanding rapidly, increasing at a 25% compound annual growth rate, according to IRI data shared by Nestlé.
In an email, Chris Achenbach, director of brand strategy at J.M. Smucker, said the Ohio-based company is planning to do more thaw-and-eat items. “The demand for Uncrustables is unprecedented and we are working diligently to expand capacity to meet this need while continuing to find new ways to delight consumers,” he said.
Enciso said Nestlé is viewing Deliwich as a test but would “definitely” do more in the thaw-and-eat category in the future.
In the case of Deliwich, which is marketed under the company’s Hot Pockets brand, Nestlé can take the frozen brand into a slightly different consumption occasion that otherwise would have been lost, for example, with someone driving in their car, catching a flight or going on a hike. It also plays into other popular trends, too, like freshness and convenience — it saves a parent time making the food item the night before or having their child heat it later on.
Deliwich is primarily targeted at younger consumers, allowing Nestlé another way to reach a shopper who may later transition into their other products depending on their appetite or where they are located.
Adam Graves, the president of Nestlé USA’s pizza and snacking division, told reporters during an event at the company’s U.S. headquarters earlier this year, the company needs to evolve with the consumer. He estimated 15% of eating occasions occur outside the home.
He said thaw-and-eat is a “nascent category” but for now the company’s focus is entirely on Deliwich. It’s currently selling the product at major retailers, but Nestlé is assessing whether it would work in other channels like convenience stores.
“It’s a platformable idea, for sure, so there would be opportunities to expand in the future,” Graves said.
Researchers have discovered that aye-ayes (Daubentonia madagascariensis) — round-eyed, nocturnal primates found in Madagascar — use their long, skinny middle fingers to pick their noses, and eat the mucus. Biologist Anne-Claire Fabre recalls her surprise when she first saw a captive aye-aye picking and licking, because the creature’s whole middle finger seemed to disappear up its nose. “It is nearly 8 centimetres — it is really long, and I was wondering where this finger is going,” she says. To solve the anatomical puzzle, researchers carried out CT scans to build 3D models of the aye-aye’s head and hand, revealing that the creature’s long digit could extend into its sinus, throat and mouth.
At the Chinese Communist Party’s 20th congress, Xi laid out his vision for science and innovation to drive the country’s growth, having been reinstated as general secretary of the party for a third term. Xi’s speech noted that China already has “the largest cohort of research and development personnel in the world”. He said that, to boost innovation, investments in the country’s skilled workforce will continue. Analysts say that China’s epic investment in science is also likely to continue, and the country is expected to prioritize research in aerospace — including space science — defence, climate change, clean energy and agriculture.
Indian scientists were surprised to learn that the government plans to scrap nearly 300 science awards. Although many researchers acknowledge problems in how the awards’ winners are selected, they say the decision to discontinue them without explanation is demotivating and will not fix the issues. “Scrapping these will demoralize the scientific community and weaken the pursuit of science in India,” says physicist Soumitro Banerjee. The government does plan to introduce a new prize, the Vigyan Ratna award, which will be India’s version of a Nobel Prize, but the details have not yet been provided.
Intensive irrigation and climate change are depleting groundwater reserves in Bangladesh, which is home to a network of hundreds of rivers and the world’s largest river delta. To improve the country’s water security, researchers need more information on water use, quality, flows and forecasts.
The COVID-19 pandemic can teach us many valuable lessons that, if acted on, will put the world in a much better position to respond to future outbreaks.
Progress towards the United Nations Sustainable Development Goals (SDGs) — a set of commitments that aim both to end poverty and protect the environment — has stalled, in part owing to a failure to adjust institutions of science and governance to meet the SDGs. Since the goals were agreed in 2015, the rate at which research from high-income countries on, or about, the SDGs is being published has mostly either plateaued or is falling. It’s a different story for low- and middle-income countries, where funding and policy systems are clearly more aligned with the goals. Two-thirds of research published in the poorest countries has some connection to the SDGs, compared with around 35% in high-income countries. (Nature | 5 min read)
Ahead of this year’s COP27 climate conference, UN Secretary General António Guterres says the world needs to re-focus on climate change or face catastrophe. (BBC News | 5 min read)
The Office of Student Leadership Engagement is hosting the annual Trick-or-Eat event on campus today. The event goes from 4 to 7 p.m. where volunteers will go door-to-door in communities around the university to collect food and essential care items for U of C students struggling with food security.
In an interview with the Gauntlet, coordinator of New Student Programs at the Student Leadership and Engagement Office Frances Donahue spoke about the organization of the event.
“How Trick-or-Eat works is that teams of students go out into the neighbourhoods, that have already been informed that we are coming, to collect the food items and personal care items,” said Donahue. “Then we come back and weigh the items and the team that has the most weight by poundage wins.”
The event was active even during the pandemic years, collecting 1700 pounds of items. The highlight year was 2010, where 6300 pounds of food was collected. Donahue points to the strong community bonding that occurs during such events.
“Developing those campus connections and friendships while being in service to the community is actually quite powerful,” she said. “Every year, we have alumni reach out and tell us that they had a fantastic time and want to participate again.”
The Students’ Union (SU) Food Bank has seen a 46 per cent increase in the number of students accessing food hampers this year compared to 2018 numbers. Donahue stated how food insecurity is not only limited to a skipped meal. Rather, she pointed to the domino effect on a student’s academic success and mental well-being.
“In students, food insecurity adds another layer of stress and anxiety. They are not really able to focus on their studies,” said Donahue. “We want to create an environment where students feel supported and achieve the best they can academically and in the co-curricular activities they take on to better themselves. If [food security] is another area that they have to worry about, it takes them away from being present and being productive. It impacts their level of creativity.
“I think it goes further than ‘I didn’t have breakfast today’ or ‘I can afford to only eat once a day’ when facing food insecurity,” she continued. “[Students] are spending mental and emotional energy on feeding themselves or their family if they are supporting one.”
In her concluding remarks, Donahue expressed gratitude for the greater acknowledgement of food insecurity among the campus community.
“We appreciate the recognition that there are students and campus community members that face food insecurity that we are completely aware of,” said Donahue. “We can make a positive impact, and make a difference for them while creating a community experience. It is a tangible expression of care and kindness: showing what matters to people and that people matter to us.”
Those interested in participating in the Trick-or-Eat event can come to MSC 293. More information about the requested items and drop off sites can be found on the Student and Leadership Engagement website. To register for the event, visit the U of C website.
We anthropomorphize all the time; it draws us emotionally closer to the other. We love our dogs and treat them as our “fur babies,” conferring on them an ability to understand my words that, in reality, exceed their understanding. Part of our attraction to dogs lies in their facial expressions and gaze, which mimic our own. That is believed to be a significant part of why dogs, not wolves, are our pets.
As a result of anthropomorphizing, I attribute to my dogs:
Agency, primarily to act in a socially appropriate manner. Not throwing up on the rug.
A capacity to sense and feel. (Why one dog rushes over when I pay attention to his sister).
The combination of agency and a capacity to feel inevitable results in my believing my dogs are deserving of “care and concern” and a firmly held belief that it is wrong to harm them. Vegans and vegetarians whose dietary choices are based on moral rather than nutritional reasons often cite an animal’s agency and capacity to feel as reasons not to harm them. But here is the thing, we have the same responses, somewhat attenuated, when we anthropomorphize objects. Anthropomorphizing food draws us closer to the food, encouraging us to purchase it; who wouldn’t want to bring up those delightful California Raisins? But at the same time, it makes us less likely to want to eat them; with the possible exception of the Donner party, eating your friends is frowned upon.
The research (see Source) involved a series of experiments.
The first made use of the apples depicted on the right. One hundred eighty participants recruited through Amazon’s Mechanical Turk were shown either the plain apple or the one with the eyes and mouth. After controlling for the participant's “self-reported” state of hunger and neutral feelings towards eating apples, the researchers found “desire to eat an apple was reduced after being exposed to an advertisement featuring an apple with (vs. without) humanlike characteristics.”
The second study was performed on the “white rats” of psychology – undergraduate students. In this case, 137 of them were asked to evaluate a new “M&M,” with the outcome measuring how many of the M&Ms they took when offered after completion of the survey. The M&Ms were identical save for the faces on one version, as seen in the image to the left. Once again, the participants took fewer of the anthropomorphized candies. Based on these findings, the researchers concluded that consumers were disinclined to eat those more human-looking foods. But why?
Cold-hearted eaters
The third study was identical to the first, a choice of apples, but with additional questions, specifically about the possibility that the apples felt pain and the immorality of eating the apple. Those refusing the “humanized” apple were more likely to believe that the apples might feel pain and that it was immoral to eat the apple than those munching down on the apple without a face. In a mediation analysis seeking to find which of the two factors was most impactful, it turns out that the possibility of the apples experiencing pain was the main driver; the immorality of eating an object capable of experiencing pain was less a motivator. Additional studies incorporated a measure of “cold-heartedness,” a measure of empathy using a scale of agreement to disagreement with phrases such as, “I am the most important person in this world, and nobody else matters.” That measure of empathy, like the perception of pain and the immorality of eating a sentient food, moderates the eating decision – the less empathetic were more inclined to eat the anthropomorphized apple.
This research was about marketing, and the last experiment looked at consumers' responses to the purchase of anthropomorphized food versus its consumption. One hundred twenty participants were asked to imagine themselves either at a Christmas party or purchasing food for that party. They were shown two cookies and asked which they would purchase, if shopping or eating when imagining themselves at the Christmas party.
When purchasing, two-thirds chose the gingerbread man (person?). Those numbers flipped when making a choice of which to eat, with two-thirds now choosing the Christmas tree. Human behavior is so unpredictable!
As I have suggested earlier, many individuals pursue vegetarian and vegan diets for moral reasons, which fit well with the hypothesis of this study on simply the anthropomorphizing of food. If the primary goal is to decrease consumption, maybe, as this study suggests, we should put a face on fast foods or whichever badness du jour you might choose. When you look carefully at the ads, the spokesman urging you to purchase, like Tony the Tiger or Chester Cheetah, has been humanized. Still, the product you consume, frosted flakes or Cheetos, is depicted simply as foods making you more willing to eat them up.
Several years ago, an animated film explained the same findings as this study but in a much more enjoyable way. Note, you may be offended by the language of some of the food.
Source: “Ouch!” When and why food anthropomorphism negatively affects consumption Journal of Consumer Psychology DOI: 10.1002/jcpy.1316
Vancouver, B.C., Oct. 26, 2022 (GLOBE NEWSWIRE) -- Eat & Beyond Global Holdings Inc. (CSE: EATS) (OTCQB: EATBF) (FSE: 988) (“Eat & Beyond” or the “Company”), an investment issuer focused on food technology and the global plant-based and alternative protein sector, is announcing that its portfolio company Beyond Moo Foods (“Beyond Moo”) is expanding its product line by adding a single-serve, oatgurt beverage for kids.
The new product line is now available at 116 stores and growing including Choices Markets, Healthy Planet, select Sobeys and Foodland locations, and a number of independent natural food stores.
Beyond Moo offers a complete line of oat-based dairy alternatives made from 100% Canadian oats. Its oatgurt beverage is a dairy-free, gluten-free, oat-based, yogurt drink that is low in sugar and provides probiotics, calcium, and vitamins in a delicious on-the-go format. It is available in two flavors: cherry and vanilla.
“The drinkable format means that it’s easy to toss into kids’ lunchboxes or take on the go,” said Yulia Weber, Founder of Beyond Moo. “One of the areas that we are focused on is expanding the product line to increase the opportunities that our customers have to enjoy the products. Single-serve and on-the-go formats are both convenient and versatile and represent a gap in the current plant-based product offerings on the market.”
Fortune Business Insights predicts that the global dairy alternatives market is projected to grow from US$25.19 billion in 2022 to US$61.43 billion by 2029.
“Oat-based dairy alternatives have quickly become a favorite among consumers, and that includes parents who are interested in integrating plant-based foods into their children’s diets as well,” added Michael Aucoin, CEO of Eat & Beyond. “I expect to see this trend continue to gain steam beyond the milk category and into the more innovative non-dairy yogurts, spreads and other product types.”
Beyond Moo’s full product line spans non-dairy yogurt, kefir, cream cheese style spreads, and butter. All of the products are dairy-free, gluten-free, nut-free, soy-free, preservative-free, and made without artificial flavors.
Eat & Beyond Global Holdings Inc. (“Eat & Beyond”) (CSE: EATS) (OTCPK: EATBF) (FSE: 988) is an investment issuer that makes it easy to invest in the future of food. Eat & Beyond identifies and makes equity investments in global companies that are developing and commercializing innovative food tech as well as plant-based and alternative food products. Led by a team of food industry experts, Eat & Beyond is the first issuer of its kind in Canada, providing retail investors with the unique opportunity to participate in the growth of a broad cross-section of opportunities in the alternative food sector, and access companies that are leading the charge toward a smarter, more secure food supply. Learn more: https://ift.tt/FdWMZIy
For further information, please contact Michael Aucoin at Info@EatandBeyond.com or (604) 416-4099
The CSE has neither approved nor disapproved the contents of this news release. Neither the CSE nor its Market Regulator (as that term is defined in the policies of the CSE) accepts responsibility for the adequacy or accuracy of this release.
CAUTIONARY STATEMENT ON FORWARD‐LOOKING STATEMENTS
This news release contains forward‐looking statements within the meaning of the Canadian securities laws(together, “forward‐looking statements”). Such forward‐looking statements may include but are not limited to thesales of Common Shares under the Distribution Agreement, the amount of proceeds and the use of proceeds fromsuch sales, the Company’s plan of distribution as set out in the Prospectus Supplement and the accompanying BaseShelf Prospectus, including the documents incorporated by reference therein that may not be based on historicalfact. Forward‐looking information includes statements that may relate to our plans, objectives, goals, strategies,future events, future revenue or performance, capital expenditures, financing and other information that is nothistorical information. These statements appear in a number of different places in this prospectus and can often beidentified by words such as “anticipates”, “estimates”, “projects”, “expects”, “intends”, “believes”, “plans”, “will”,“could”, “may”, or their negatives or other comparable words. Such forward‐looking information is necessarilybased on estimates and involve known and unknown risks, uncertainties and other factors that may cause actualresults, performance or achievements to be materially different from any future results, performance orachievements that may be expressed or implied by such forward‐looking information. Annual Information Formand Material Change Reports filed with the Canadian Securities Administrators available athttps://www.sedar.com.
The CSE has neither approved nor disapproved the contents of this news release. Neither the CSE nor its Market Regulator (as that term is defined in the policies of the CSE) accepts responsibility for the adequacy or accuracy of this release.
The Regional District of Central Okanagan is reminding households how to properly dispose of pumpkins after Halloween.
Option number one is to throw it in your backyard compost.
"Pumpkins are great to add to your composter because they’re high in nitrogen. If you cut them into small pieces and add some fall leaves, they will break down much faster than leaving them whole,” says RDCO waste reduction facilitator Rae Stewart.
“By next spring, you’ll have a great nutrient-rich soil amendment to add to your garden or lawn,” she adds.
If you don’t have backyard compost, you can place your pumpkins in your curbside yard waste cart for your next pickup. Check your online Living Greener Calendar, the Recycle Coach app, or rdco.com/recycle for cart pick-up schedules in your area.
Or consider adding them to your menu.
Pumpkins can be roasted, sauteed or used in baking and they are a rich source of potassium and protein. Make sure to check them for debris or damage before cooking them up.
Another post-Halloween tip from the RDCO waste reduction office; don’t throw away candy wrappers. While they can’t go in your blue cart, they can be returned to a recycling depot as part of the flexible packaging recycling program.
A new survey found most Canadians shopping for Halloween candy this year will look for sweet treats they would eat themselves before factoring in price.
Researchers at Dalhousie University’s Agri-Food Analytics Lab surveyed over 5,000 Canadians and found that 62 per cent of respondents chose candy for trick-or-treaters that they themselves would also enjoy. While 52 per cent said they consider the cost of the candy first before purchasing.
Provinces west of Quebec listed candy they actually like to eat as the most important criteria when shopping. Those east of Ontario would consider the cost of the candy first, including 75 per cent of people in Newfoundland, 59 per cent in Nova Scotia, 58 per cent in P.E.I, 57 per cent in New Brunswick and 52 per cent in Quebec.
Most Canadians said they preferred to shop at big-box stores like Walmart and Costco, with discount grocery stores being the third preferred option. Additionally, 67 per cent of respondents said they eat their leftover Halloween candy.
Sylvain Charlebois, the director of Agri-Food Analytics Lab, says while food prices have been high in recent months, most Canadians seem optimistic about the upcoming holidays since this is the first year for many being allowed to celebrate Halloween since the pandemic.
“This is a unique year because it’s the first weekday Halloween in three years and of course it’s the first Halloween with little or no public health restrictions,” Charlebois told CTVNews.ca in a phone interview on Tuesday. “It'll be interesting to see exactly how many kids are out trick or treating, but based on our results, the expectations are quite high,” he said.
Since 2020, Canadians say they’ve seen an increase in treat-or-treaters as pandemic restrictions have been lifted. A total of 32 per cent of respondents say they expect to see 11 to 30 trick-or-treaters and 31 per cent anticipate 31 to 75 trick-or-treaters.
Similar reports found most Canadians will spend either the same amount of money or more on their Halloween candy this year. A report by HelloSafe said Canadians will likely spend an average of $22.40 on treats, an estimate of $486 million nationally during the month of October. The Retail Council of Canada also reported 86 per cent of Canadians plan to spend the same or more this year in overall Halloween festivities, with the average spending a total of $50.
“I don't think people are overly concerned about prices,” Charlebois told CTVNews.ca in a phone interview on Tuesday. “If most consumers are driven by the fact that they'd rather buy something they'll eat themselves, they're probably looking forward to a very calm Halloween so they can eat the candy they just bought.”
While supply chain issues were a concern for some retailers earlier in the month, Charlebois says Canadians shouldn’t worry about not finding candy or a costume in time for the big day.
“If you're looking for candy on October 31 there will probably be some candy waiting for you at the store. Maybe you'll have fewer choices, but I don't think that we're gonna see a shortage of any candy really.”
While its French name may elicit an “ooh-la-la,” steak frites is a humble comfort-food pairing of steak—typically a thin pan-fried cut—and fries, often accompanied by a savoury sauce, butter or gravy. When done right, however, this bistro and brasserie menu staple captures the understated elegance that makes French cooking so satisfying. Here are six steak frites you need to eat tout de suite.
Photo by Daniel Neuhaus
The traditional one
1 When Scale Hospitality and chef Ted Corrado revived Le Sélect Bistro earlier this year, their goal was to pay homage to the restaurant’s 45-year legacy, including its classic approach to French cuisine. For the steak frites, Corrado starts with an eight-ounce coulotte steak—a tender, pleasantly marbled cut that’s wet-aged for six weeks. An herby Café de Paris butter made with chives, tarragon, parsley and mustard seeds is brûléed on top of the steak before it arrives to the table, joining a side of supremely salty hand-cut fries. Ample bar seating and a timeless ambiance that holds the memories of many wonderful meals enjoyed over the years make this an inviting spot for a solo steak frites treat. $43. 432 Wellington St. W., 416-626-6262, leselectbistro.com
Photo by Amanda Biffis
The one with sweet potato fries
2 At Mira Mira Diner, chef Amira Becarevic breathes new life into nostalgic dishes like hot turkey sandwiches and seafood chowder. Her spin on steak frites updates the dish with a flourish of diner-style flair. Dry-aged AAA ribeye gets an irresistible char on the grill, then it’s served alongside skinny sweet potato fries tossed in a secret seasoning. These rich flavours are lifted up by punchy sides of chimichurri and a garlic–malt vinegar sauce. Although Mira Mira’s menu draws on a range of culinary influences, the beef-based dishes include other refreshing riffs on French classics that are also worth a try, like a tartare doused in XO sauce. $34. 1963 Queen St. E., 416-792-6472, eatmiramira.com
Photo by Renée Suen
The sous-vide one
3 A great steak frites relies on high-quality meat, so where better to get it than a restaurant co-owned by one of the city’s best butcher shops? Stock Bar occupies the second and third floors of Stock T.C., a project by Terroni and Cumbrae’s. For the steak frites, executive chef Giacomo Pasquini uses a picanha cut from the butcher counter on the building’s main floor. Cumbrae’s is known for its relationships with small, ethical farms, and Pasquini’s approach is to let the steak’s naturally beautiful flavours take centre stage. The meat gets the sous-vide treatment to further enhance its tenderness before hitting a cast-iron plancha. Hand-cut fries are cooked in sunflower oil rather than canola—which Pasquini says gives them an extra-crispy exterior—and paired with a paprika aioli. $35. 388 Yonge St., 416-489-1020, stocktc.com
Photo by Paige Lindsay
The one at a brewery
4 Bellwoods Brewery recently expanded its footprint on Ossington, giving chef Jay Browne and his team the space needed to develop a more comprehensive menu for its brewpub. With dishes ranging from bratwurst to falafel wraps, the overarching theme of the globe-spanning menu is deliciousness—Browne describes it as “whatever we want to cook or whatever we feel like people want to eat.” His version of steak frites is cooked on a Japanese charcoal grill. The flatiron cut is best served medium-rare for maximum tenderness, according to Browne, so that’s the only way it’s cooked at Bellwoods. His take on Café de Paris butter blends in a classic assortment of herbs as well as dried mushrooms for a pop of umami. $36. 124 Ossington Ave., 416-535-4586, bellwoodsbrewery.com
Photo by Daniel Neuhaus
The one by a celebrity chef
5 Everything about chef David Adjey’s Dundas West restaurant, Bouffe, feels deeply personal—in part because the man himself is behind the pass every night. Adjey prepares the steak frites the way he likes to eat the dish, butchering every striploin by hand and selecting lean cuts with minimal fat cap so that, as he describes it, “every bite is steak.” He seasons the beef with salt, black pepper and herbs de Provence before searing it in a cast-iron grill pan. Adjey’s aptitude for eclectic plating is on full display in this dish, with the steak presented on the pan it’s cooked in, with mismatched side dishes holding house mayo, hand-cut frites and a demi-glace that takes four days to make from a reduction of veal stock and red wine. Speaking of wine, don’t skip the pairing—either a glass from Bouffe’s solid list of French wines or, for the full fancy comfort-food experience, a champagne-based cocktail. $45. 1173 Dundas St. W., 416-530-2522, bouffebyadjey.com
Photo by Daniel Neuhaus
The one with unlimited frites
6 J’s Steak Frites draws inspiration from a Parisian restaurant concept that has steak frites as the only main on the menu. For co-owners Jad Sfeir and chef Tara Tang, the goal was to take the fuss out of choosing what to have for dinner and to create a welcoming place where diners’ could enjoy a good meal at an approachable price. At J’s, Tang simply salts a certified Angus beef New York striploin cut that’s been aged for 28 days and tosses it on the grill. It’s offered as part of a set menu that also includes a candied walnut salad, house-made bread and unlimited (yes, unlimited) beef-fat frites. On the side: a Béarnaise-style sauce made with butter, tarragon, vinegar and wine. $49. 1198 Queen St. W., 437-995-9999, jssteakfrites.ca
Melissa Harrington and Emily Castro knew the stress of working full time and trying to find time to make healthy, family-friendly meals. They understood that seafood, something most Americans don’t eat the recommended amount of, can be intimidating when you’re not used to cooking it.
Harrington had been in the wholesale seafood industry at the time for over a decade and despite having easy access to seafood, didn’t cook it for her own family. Then she asked her husband to portion out, vacuum seal and freeze her favorites so she could stock the freezer. The idea for the company came about after she began sharing it with her former Texas A&M teammate, Castro, who loved the ease of pulling a piece of premium fish from the freezer and having it ready to cook in just a few hours—or even minutes—with a quick thaw. They realized there was a need for a service to make it easier to enjoy fish in everyday meals.
Wanting to solve this dilemma inspired them to found Fish Fixe in the fall of 2017, which helps bring high-quality seafood directly to your door—and shares approachable, delicious recipes to help you enjoy it. Maybe you saw them on Shark Tank? Here, they share what it’s been like breaking into the male-dominated seafood industry.
Jess Cording: Is there anything you wish you had known when you were starting?
Emily Castro: We knew what we had was something other people would want. We believed in our dream, but it was really once the pandemic hit that we realized just how many people would want it. We really bootstrapped it in the beginning, and I wish we’d believed that we could have grown that much, had that fire in the beginning to just sell it like crazy, but we would have needed the capital.
Melissa Harrington: We both had full-time jobs (and we both had two kids under three) when we started. Emily was in the wine and spirits industry, I was in the seafood industry, and so the time that we had to build was once the kids were asleep, or we were waking up early, staying up late. We believed in it, but we weren't sure the concept had been proven. This was before meal delivery kits and online grocery shopping were really popular.
Castro: I wish we’d known that online If we’d known barely that two years after we started the whole world was going to shut down and everyone was going to be shopping online and that online seafood purchasing wasn't going to be that weird [laughs] I think we would have just gone out and raised more capital.
Cording: Has it been challenging to break into such a male-dominated industry?
Harrington: A funny story from the very beginning: I was in the warehouse watching the guys filet the fish and taking all these videos, trying to be all cinematic about it. I'd send them to Emily and say, “Hey, save these for Instagram.” She wrote me back and said, “We will never have fish eyes or gills on our Instagram.” We have to focus attention towards the people purchasing the seafood, and the majority of household goods are bought by women.
Castro: The whole reason we felt so passionate about what we’re doing is that 80% of Americans are not eating the recommended amount of seafood. And like, okay, well where's the breakdown? A lot of it is because they're marketing to the wrong people. Just being honest, as the purchaser, I don't want to be reminded that my fish had eyes not too long ago. I want the beautiful filet, I want to see the finished product and how it's going to help my family. For us it was a very natural fit.
Harrington: We really aimed at breaking down barriers. We started by interviewing friends about why they don’t eat fish at home, and it was often because they didn’t know how to buy it, prepare it or cook it. We really leaned into that. Our products are excellent and speak for themselves, but really connecting with that consumer sets us apart.
Cording: Any advice that you would offer for someone who's juggling a full-time career and launching a business on the side?
Castro: You have to believe in what you're doing and make it worth that extra time. You're going to sacrifice. That might mean skipping that dinner party with friends or staying up late or waking up early. Our families really understood that. You've gotta make those sacrifices and it's going to pay off as long as you don't lose the vision.
Harrington: Where can you make your own sacrifices that don't harm your family life or your full-time job?Just don't lose focus on that vision. And one day your friend will put an application in for Shark Tank behind your back and you'll have to pursue that vision full time [laughs].
Q: My toddler is getting more curious about food and feeding himself. What are good things to give to him and what should I avoid?
A: It's great that your toddler is showing interest in what he eats and wants to be a part of choosing foods. With your 2-year-old's blossoming language and social skills, he's ready to become an active mealtime participant. He should no longer be drinking from a bottle and he can now eat many of the same foods that the rest of the family is enjoying. His diet should include three healthy meals a day, plus one or two snacks.
Here are some mealtime tips for toddlers in general:
Try not to fixate on the amounts of food they are eating.
Avoid making mealtimes a battle.
Pay attention to adopting healthy eating habits, including sitting down as a family at mealtime.
Focus on making healthy food choices as a family.
At 2 years old, a child should be able to use a spoon, drink from a cup with one hand, and feed themselves a wide variety of finger foods. However, they are still learning to chew and swallow efficiently and may gulp food down in a hurry to get back to playing. For that reason, the risk of choking at this age is high.
Avoid these foods, which could be swallowed whole and block the windpipe:
Hot dogs (unless cut in quarters lengthwise before being sliced)
Chunks of peanut butter (Peanut butter may be spread thinly on bread or a cracker, but never give chunks of peanut butter to a toddler.)
Nuts, especially peanuts
Raw cherries with pits
Round, hard candies, including jellybeans
Gum
Whole grapes
Marshmallows
Raw carrots, celery, green beans
Popcorn
Seeds, such as processed pumpkin or sunflower seeds
Whole grapes, cherry tomatoes (cut them in quarters)
Large chunks of any food such as meat, potatoes, or raw vegetables and fruits
The best foods for toddlers include:
Proteins like meat, seafood, poultry, eggs, nuts, seeds and soy
Dairy such as milk, yogurt, cheese, or calcium-fortified soy milk
Fruits and vegetables
Grains, such as whole wheat bread and oatmeal
It is normal for toddlers to choose from a limited number of foods, reject foods entirely, and then change their preferences over time. Never force your child to eat something they do not want. The best approach is to let a child choose from a few healthy options and continue to offer new foods as their tastes change.
Offering a variety of foods and leaving the choices up to your child will eventually allow them to eat a balanced diet on their own. Toddlers also like to feed themselves. So, whenever possible, offer your child finger foods instead of cooked ones that require a fork or spoon to eat.
Vitamin D: Infants under 12 months of age require 400 International Units of vitamin D per day and older children and adolescents require 600 IU per day. This amount of vitamin D can prevent rickets, a condition characterized by the softening and weakening of bones. If your child is not regularly exposed to sunlight or is consuming enough vitamin D in their diet, talk to your pediatrician about a vitamin D supplement.
Iron: Supplemental iron may be needed if your child eats very little meat, iron-fortified cereal, or vegetables rich in iron. Large quantities of milk (more than 32 ounces per day) also may interfere with the proper absorption of iron, increasing the risk of iron deficiency anemia.
Calcium: Your child should get two cups of dairy each day. This can come from dairy or soy milk, yogurt or cheese. This will provide most of the calcium they need for bone growth.
If you have a specific concern about your child's diet, including possible allergies, speak with your pediatrician.
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When you walk into Herc’s, you experience all things Greek, from the music to the cozy dining room to the fine wines and beer imported from Greece.
After 24 years in business, three major renovations have ensured Herc’s friendly, comforting atmosphere remains.
It all began with George Tyrkos, a cousin of current owner Gus Bountouris. Since then, there have been a lot of family and friends working at Herc’s.
“When I came to Sudbury 25 years ago, I was one of the only new Greek immigrants,” Bountouris said. “Since then, we have helped about 40 Greek residents and relatives come to Sudbury and almost everyone got their start at the restaurant.”
Bountouris is a full-time structural engineer who takes on contracts across Ontario, so his wife, Anastasia, and both children work at the restaurant.
Over the years, the menu has honoured traditional Greek favourites, but there have been a few add-ons. For instance, Gus’ wife, who makes the pastry, developed a mouthwatering and nutty baklava cheesecake during the lockdown.
The staff has also created spreads and dips like Fire Feta and hummus, which are now marketed and sold exclusively at Smith’s stores. In addition to the spread, Herc’s Greek salad dressing is made on-site with 17 ingredients, then bottled and sold at Smith’s, too.
So what makes Herc’s continue to tick a quarter-century later? Bountouris believes it is about consistency, service and ingredients, and that it is a family business.
“Everything is made from scratch,” he said simply, just like in Greece, “and my staff is excellent.”
Bountouris’ favourite is a toss-up between the beef souvlaki and the lamb chops.
In terms of customer favourites, he listed off Herc’s top three: The first choice is the chicken souvlaki dinner; the second choice is the Greek salad and chicken skewer, and; the third most popular choice is the gyro with a salad, rice and potatoes.
“It amazes me that people never stray from their favourites on the menu though,” Bountouris said. “Some have come here every week since it opened and are still ordering the same item. I always ask them to try something different, but they have this golden standard.”
While his two children, George and Antonia, both work in the restaurant now, he doesn’t anticipate their takeover of the restaurant is in the cards.
For Bountouris, Herc’s is a labour of love.
“In Greece, that ethic is in the culture and the mentality,” he said. “I don’t run Herc’s because I need the money. I do it because I love it.”
As for why he never takes vacations or leaves, Bountouris sid he trusts his employees immensely, but customers want to see the owner present for quality control.
“When an owner is not there time and time again, it is perceived as not caring,” he said.
With catering making a comeback as people return to work and office functions, Bountouris has high hopes for a holiday season to remember.
Feeling creaky? Arthritis kicking in after spending time raking leaves or planting bulbs? By now, you’ve figured out how to deal with it, or you’ve quit gardening.
However, there could be a cure growing in your garden. Well, not really. The fall blooming crocus (Colchicum autumnale) is a plant source of colchicine, a drug used to treat gout, and the plant itself was described as a treatment for rheumatism in an Egyptian medical text over 3,000 years ago.
Benjamin Franklin, a gout sufferer himself, brought the plant to North America, no doubt in the hope it would cure his ailment. He’d even written a humorous piece that begins, “Eh! oh! eh! What have I done to merit these cruel sufferings?”
Who knows how effective it was for those who consumed it? Possibly the pain went away, along with any feeling, soon followed by the inability to breathe. ... I should point out here that, although the plant has identified medicinal properties, it would be unwise to eat it, as it also has poisonous properties.
A member of the lily family, colchicum grows from a corm, a corm that can be easily mistaken for a wild onion or wild garlic. Were it to be fried up and served up by a happy forager, the excuse of “Sorry, I thought it was an onion” won’t placate friends, if they survived. The symptoms are similar to those of arsenic, and there is no known antidote. I don’t know if it helped old Ben, but along the way someone though colchicum would make a rather nice garden plant. A native of Europe, it has since made its way across the U.S. and Canada, where it now grows in gardens everywhere.
Disregarding its dubious health benefits, it is an attractive, though strange plant. Wherever planted it appears in fall overnight, without warning. No leaves to be seen poking from the soil, presaging its presence; just a naked stem topped by a purplish-pink, crocuslike flower. The lack of leaves is the reason it’s also known as naked ladies.
The flower is similar to saffron (Crocus sativus), another fall-blooming plant. However, the saffron flower makes its appearance along with leaves. Colchicum does have leaves, floppy green ones, but they only show up in spring, and by summer they die away, leaving little evidence of a potential flower. Colchicum is hardy to Zone 4 (we’re in the warmer Zone 5). There are a few varieties, mostly in the purply-pink range, and there are other species that are white or yellow.
Now that I’ve convinced you what a wonderful plant the colchicum is, you’ll be wanting to buy the corms for planting, but I’m afraid it might be too late, at least for flowers this fall. The corms are best planted in late summer or early fall. If you do come across them while shopping for tulips, plant them anyway, in well-drained soils in full sun to part shade. If they don’t flower this fall, they will next year.
If you choose to grow fall crocus in your garden, it’s wise to be aware of the toxic properties, but don’t be overly concerned. If I were to rid my garden of anything potentially toxic, I’d find it half-empty. Like wild mushrooms, I’d never eat or taste any plant unless I’m 100 per cent certain of what it is. Fortunately, poisonous plants usually taste bad — I think. How it tasted is not something that would be asked of the poor soul who tried to ease their gout with colchicum.
If you want to transform your body then you need to check out the best way to eat to lose belly fat.
This method is designed by Jeremy Ethier. He has divided the method up into 3 stages that you will move through.
The Best Way to Eat to Lose Belly Fat
“Belly fat is really easy to gain but seems almost impossible to lose. You’re probably aware your diet is the key when it comes to belly fat loss. But you likely have no idea where to start to lose belly fat, let alone how to keep fat loss going for long enough to get rid of the most stubborn areas. Today, I’ll share the ultimate 3-stage belly fat diet plan and show you, in a step-by-step manner, what to eat to lose belly fat and how to keep that going until your belly fat is gone. For good.”
“The first stage of the belly fat diet plan is designed to kickstart the fat loss process and keep it going until you get to about 15% body fat. Throughout this stage your hunger levels will be low, your risk of muscle loss will also be low, and physiologically it will be the easiest stage to get through. You only need to focus on 2 things: calories and protein. First, calories. Create what’s known as an “energy deficit” to start forcing your body to burn body fat for energy. You can do so by consuming less calories than your body burns every day. To find the appropriate energy deficit for your body, take your bodyweight in lbs and multiply that by anywhere from 11-13. The number you get will be a rough estimate of the number of calories you should eat every day. To hit your goal calorie intake, focus on what’s known as “low calorie density” foods.”
“But before that, there is one more factor you need to pay attention to for successful belly fat loss. Although eating fewer calories than your body needs will help you lose weight, you want as much of that weight loss to be from fat rather than muscle. This is where a higher protein intake comes in. As for how much protein you should aim for, a good recommendation for relatively heavier males in this stage who are at a higher body fat is to eat 1g/cm of your height. Focus only on calories and protein, and if you’re consistent, you’ll be able to get your body fat all the way down to 15%. But at this point is when you’ll likely need to refine your approach to continue getting results.”
Stage 2 – The Best Way to Eat to Lose Belly Fat
“This is where Stage 2 comes in, which involves going from 15% down to 12% body fat. By this point you’ll be hungrier, your fat loss will have slowed down, and you’ll be at a slightly greater risk of muscle loss. This is where most people get stuck. There are two things that will help you overcome this to get rid of your belly fat. First, you need to get more precise with your approach. Start tracking your daily calorie intake more carefully if you haven’t.”
“Second, start addressing your carb and fat intake. Although healthy fats are needed in your diet, on a gram per gram basis, fats contain more than twice as many calories as carbs do. An effective approach is thus to keep your protein intake high as is, but lower your daily fat intake to the lower end of what’s recommended for general health. This is about 20-25% of your daily calorie intake. As a result, you’ll now have room to introduce more carbs into your diet. Make these two tweaks and if you’re consistent, you’ll be able to get down to around 12% body fat which will help you to lose belly fat. This is where stage 3 comes in.”
Stage 3 – The Best Way to Eat to Lose Belly Fat
“This is the most difficult stage. First off, not only will you very likely have to be accurately tracking your calories every single day. You’ll also want to ensure your daily meals are making the best use of the limited calories you have. At this point your hunger levels will be the highest they’ve been. So most of your meals throughout the day will need to come from high volume foods that will help you stay full for less calories.”
“This also means that you’ll need to be more disciplined when it comes to social events and dining out. Lastly, ask yourself if the sacrifices are worth it. While getting leaner than this will provide a bit more definition and cuts, it not only requires a lot more sacrifice, but for many people that’s when daily energy levels and strength will start to be negatively affected. So while you definitely can get to 10% body fat by pushing through with what you’ve learned, consider hanging around at a higher level of body fat first, be proud of how far you’ve come, and realize that the extra push just may not be worth it especially if you can’t maintain it.”
Video – The Best Way to Eat to Lose Belly Fat
Learn More – The Best Way to Eat to Lose Belly Fat
Protein is one of the most important elements of a healthy diet. It helps build muscle, repair tissues and organs, and protect us against disease.
Add these into your nutrition.
The Best Way to Eat to Lose Belly Fat – Quinoa
Quinoa is a gluten-free grain that’s high in protein, fiber, and B vitamins.
It’s also a complete protein—meaning it contains all nine essential amino acids—and one cup of cooked quinoa has 8 grams of protein.
A third of the calories in quinoa are from carbohydrate; the rest come from protein and fat (1 g per serving).
The Best Way to Eat to Lose Belly Fat – Lentils
Lentils are an excellent source of protein, fiber and iron.
One cup of cooked lentils contains about 18 grams of protein, 14 grams of fiber, 10 milligrams of iron, 362 micrograms folate and 542 milligrams potassium.
They’re also a good source of magnesium, niacin (vitamin B3) and phosphorus.
The Best Way to Eat to Lose Belly Fat – Tofu
Tofu is a protein-rich food made from soybeans. It’s a staple for vegetarians and vegans, and can be used in many ways to replace meat. Tofu has been enjoyed for thousands of years in China, Japan, Korea and Indonesia. It’s also becoming more popular with people who want to increase their intake of plant-based foods or reduce their meat consumption for health reasons.
How much protein does tofu contain? A 3/4 cup serving of firm tofu provides 10 grams (g) of protein—about the same amount as an egg white or chicken breast.
It’s important not to confuse silken tofu with regular firm or extra-firm varieties; they have different textures because they’re made differently. Silken tofu is softer than regular firm or extra-firm varieties because it’s processed differently: regular firm and extra firm varieties are pressed under pressure while silken variety undergoes high heat treatment that removes most water so it becomes more solid when chilled after preparation
The Best Way to Eat to Lose Belly Fat – Chickpeas
Chickpeas are a great source of protein, fiber and carbohydrates. They are high in fiber and low in fat. Chickpeas can be eaten raw or cooked and they can be used in salads, soups and stews.
The Best Way to Eat to Lose Belly Fat – Greek yogurt
Greek yogurt is a great, healthy choice for protein. It has all the same benefits of regular yogurt, but it contains 50% more protein! Greek yogurt also provides high levels of calcium, potassium and vitamin B12.
You can use Greek yogurt as a snack or in place of other high-calorie foods like peanut butter on toast or sandwiches. It’s especially useful post-workout because your body needs to replenish nutrients after you’ve exhausted them during exercise.
The Best Way to Eat to Lose Belly Fat – Nuts and nut butters
Nuts and nut butters are a great source of protein. The most popular types include peanuts, almonds, walnuts, cashews, pistachios and more.
Peanuts are the highest in protein at about 30 grams per 100 grams (1/4 cup). They also contain high amounts of heart-healthy fats like monounsaturated fat—which may help reduce blood pressure—and vitamin E. But be aware: nuts are high in calories so keep an eye on how much you’re eating!
Butter is made from butter beans (aka peanuts) which means it’s super nutritious too! Most common store-bought butters like Land O’Lakes or Peter Pan contain zero trans fat per serving so they can be enjoyed as part of a healthy diet
The Best Way to Eat to Lose Belly Fat – Cottage cheese and ricotta cheese
Cottage cheese and ricotta cheese are two of the highest protein foods you can eat. They are also low in fat and high in calcium, making them ideal for weight loss. They’re also essential for building muscle mass and maintaining bone health, as well as promoting heart health and digestion.
Protein is crucial for muscle growth, immune function, and a healthy diet in general. These are some great ways to get your protein intake.
Protein is an essential nutrient that your body uses to build and repair muscle tissue. It also helps make enzymes, hormones, and other body chemicals. Protein also plays an important role in a healthy immune system and vision.
Protein is found in many foods such as meat, fish, poultry and dairy products. Certain vegetables have small amounts of protein too like spinach, broccoli and lentils
Conclusion – The Best Way to Eat to Lose Belly Fat
Protein is crucial for muscle growth, immune function, and a healthy diet in general. These are some great ways to get your protein intake.
Use these foods and the method described above to transform your body.
The first made use of the apples depicted on the right. One hundred eighty participants recruited through Amazon’s Mechanical Turk were shown either the plain apple or the one with the eyes and mouth. After controlling for the participant's “self-reported” state of hunger and neutral feelings towards eating apples, the researchers found “desire to eat an apple was reduced after being exposed to an advertisement featuring an apple with (vs. without) humanlike characteristics.”
Once again, the participants took fewer of the anthropomorphized candies. Based on these findings, the researchers concluded that consumers were disinclined to eat those more human-looking foods. But why?
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