Ingredients:

• 1 small pineapple, peeled and diced
• 2 cups shredded cabbage (red or green)
• 1/4 cup hemp seeds
• 1/4 cup fresh cilantro, chopped
• 1/4 cup red onion, thinly sliced
• Juice of 1 lime
• 2 tablespoons extra virgin olive oil
• Salt and pepper to taste

Instructions:

1. In a large mixing bowl, combine the diced pineapple, shredded cabbage, chopped cilantro, and thinly sliced red onion.
2. In a small bowl, whisk together the lime juice, extra virgin olive oil, salt, and pepper to create the dressing.
3. Pour the dressing over the salad ingredients and toss gently to coat everything evenly.
4. Sprinkle the hemp seeds over the salad and toss again to distribute them evenly throughout.
5. Taste the salad and adjust the seasoning if necessary.
6. Serve immediately or refrigerate for 30 minutes to allow the flavors to meld together before serving.

Health Benefits:

1. Pineapple: Renowned for its tropical sweetness, pineapple is a nutritional powerhouse packed with vitamins, minerals, and enzymes. Rich in Vitamin C, pineapples bolster the immune system, aiding in infection prevention and illness management.
2. Hemp Seeds: Often hailed as a superfood, hemp seeds are a treasure trove of essential nutrients. Packed with protein and omega-3 fatty acids, hemp seeds provide a complete source of plant-based protein, supporting heart health and reducing inflammation.
3. Cabbage: Despite its humble appearance, cabbage is a nutritional powerhouse brimming with health benefits. Rich in Vitamin K and Vitamin C, cabbage supports bone health, aids blood clotting, enhances skin health, and strengthens the immune system.

Combining these nutritious ingredients into a delightful salad offers a myriad of health benefits, including weight management, heart health, digestive health, immune support, and skin health. Embrace wellness one delicious bite at a time with this nutrient-packed Pineapple, Hemp Seed, and Cabbage Salad!

Newfoundland Atlantic Cod Fish: Known for its delicate flavor and tender texture, cod fish serves as the star of this dish. Whether grilled, baked, or pan-seared, cod fish offers a mild taste that pairs beautifully with a variety of ingredients. Rich in protein and omega-3 fatty acids, cod fish promotes heart health and provides essential nutrients for overall well-being.

Cabbage: Cabbage, with its crisp texture and subtle sweetness, adds a refreshing element to the dish. High in fiber, vitamins C and K, and antioxidants, cabbage contributes to a healthy digestive system and supports immune function. Its mild flavor complements the other ingredients, creating a balanced and satisfying dish.

Hemp Seeds: Hemp seeds, often referred to as hemp hearts, are nutrient-dense seeds harvested from the hemp plant. Packed with protein, omega-3 and omega-6 fatty acids, fiber, and essential vitamins and minerals, hemp seeds are a powerhouse of nutrition. With a nutty flavor and a satisfying crunch, hemp seeds add both texture and nutritional value to the dish.

Green Peas: Bursting with vibrant color and natural sweetness, green peas bring a pop of freshness to the plate. These versatile legumes are not only delicious but also provide a healthy dose of vitamins, minerals, and antioxidants. With their mild flavor and tender texture, green peas complement the other ingredients, adding depth and balance to the dish.

Pineapple and Red Onion Salsa: Cubes of pineapple and finely diced red onion come together to create a refreshing salsa that adds a burst of tropical sweetness and a hint of zesty flavor. This vibrant salsa not only enhances the visual appeal of the dish but also provides a delightful contrast to the mild flavor of the cod fish and the earthy notes of the cabbage and hemp seeds.

Balsamic Vinaigrette Dressing: A well-crafted dressing is the perfect finishing touch to elevate the flavors of any dish. In this recipe, a balsamic vinaigrette dressing adds a tangy-sweet flavor profile that enhances the natural tastes of cod fish, cabbage, hemp seeds, green peas, pineapple, and red onion salsa. Made with high-quality balsamic vinegar, olive oil, and a hint of Dijon mustard, this dressing ties the components together, creating a harmonious and satisfying culinary experience.

Menu Option

Cod Fish with Cabbage, Hemp Seeds, Green Peas, Pineapple, Red Onion Salsa, and Balsamic Vinaigrette Dressing

Appetizer:

• Garden Salad with Mixed Greens, Cherry Tomatoes, Cucumber, Olive Oil & Balsamic Vinaigrette

Main Course:

• Cod Fish with Cabbage, Hemp Seeds, Green Peas, Pineapple, Red Onion Salsa, and Balsamic Vinaigrette Dressing
• Optional: Served with Roasted Potatoes or Garlic Parmesan Quinoa

Dessert:

• Lemon Sorbet with Fresh Berries

Beverage:

• White Wine (Chardonnay or Sauvignon Blanc) or Sparkling Water with Lemon

Indulge in the exquisite flavors and wholesome ingredients of the Cod Fish with Cabbage, Hemp Seeds, Green Peas, Pineapple, Red Onion Salsa, and Balsamic Vinaigrette Dressing. 

This culinary masterpiece offers a perfect balance of taste, texture, and nutrition, making it a delightful addition to any dining occasion. Whether enjoyed as a special dinner for two or shared with family and friends, this dish is sure to impress and satisfy even the most discerning palates.

Recipe & Photo: By Tina Olivero

Pecans, often overlooked, possess a remarkable blend of flavor and nutrition that can transform any dish into a wholesome culinary delight.

Pecans, revered for their buttery texture and rich taste, are packed with essential nutrients that contribute to overall well-being. These nuts are a prime source of heart-healthy monounsaturated fats, fiber, and an array of vitamins and minerals. Their nutrient profile includes vitamin E, vitamin A, folate, and several B vitamins, which collectively support immune function, promote healthy skin, and aid in energy metabolism.

Moreover, pecans boast potent antioxidant properties, attributed to their flavonoids and phenolic compounds. These antioxidants combat oxidative stress and inflammation in the body, potentially reducing the risk of chronic diseases such as heart disease and cancer.

Health Benefits Amplified: Incorporating pecans into salads, like our Romaine and Artichoke Salad, can amplify the health benefits and elevate the nutritional content of the dish. By complementing the vibrant greens and artichoke hearts with pecans, seeds, and nuts, we create a symphony of flavors and textures that tantalize the taste buds while nourishing the body.

Recipe: Pecan, Seed, and Nut Romaine and Artichoke Salad: Ingredients:

• 2 cups chopped Romaine lettuce
• 1 cup canned artichoke hearts, drained and quartered
• 1/2 cup pecan halves, toasted
• 1/4 cup mixed seeds (such as pumpkin seeds, sunflower seeds, and sesame seeds)
• 1/4 cup mixed nuts (such as almonds, walnuts, and cashews)
• 1/4 cup crumbled feta cheese (optional)
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon balsamic vinegar
• Salt and pepper to taste

Instructions:

1. In a large salad bowl, combine the chopped Romaine lettuce, artichoke hearts, pecan halves, mixed seeds, mixed nuts, and crumbled feta cheese.
2. In a small bowl, whisk together the extra-virgin olive oil and balsamic vinegar to create the dressing. Season with salt and pepper to taste.
3. Drizzle the dressing over the salad and toss gently to coat the ingredients evenly.
4. Serve the salad immediately as a vibrant and nutrient-rich meal or side dish.

Pecans, with their nutritional prowess, add depth and vitality to salads, enhancing both flavor and health benefits. By incorporating pecans, seeds, and nuts into dishes like our Romaine and Artichoke Salad, we create a satisfying and nourishing meal that celebrates the abundance of nature’s bounty. Embrace the power of pecans and embark on a journey towards holistic wellness through wholesome eating.

Ingredients – All organic

• 2 grapefruits, peeled and segmented
• 1/2 cup of crumbled cheese (feta or goat cheese)
• 1/2 cup of granola
• 2 tablespoons of honey
• 1 tablespoon of olive oil
• Salt and pepper to taste

Instructions

1. In a large bowl, combine the grapefruit segments, crumbled cheese, and granola.
2. In a separate bowl, whisk together the honey, olive oil, salt, and pepper to make the dressing.
3. Pour the dressing over the grapefruit mixture and toss gently to combine.
4. Serve immediately and enjoy!

This grapefruit salad is perfect for a light lunch or as a side dish for a summer barbecue. The combination of sweet and tangy grapefruit, creamy cheese, and crunchy granola makes for a delicious and satisfying meal. You can also add some fresh greens like arugula or spinach to the salad to make it even more nutritious.

Grapefruit, Avocado, and Feta Cheese Salad

If you’re looking for a more elaborate grapefruit salad recipe, you can try this grapefruit, avocado, and old cheddar cheese salad.

Ingredients

• 2 grapefruits, peeled and segmented
• 1 avocado, peeled and diced
• 1/4 cup of crumbled feta cheese
• 2 tablespoons of chopped fresh mint
• 2 tablespoons of olive oil
• 1 tablespoon of honey
• Salt and pepper to taste

Instructions

1. In a large bowl, combine the grapefruit segments, diced avocado, crumbled feta cheese, and chopped fresh mint.
2. In a separate bowl, whisk together the olive oil, honey, salt, and pepper to make the dressing.
3. Pour the dressing over the grapefruit mixture and toss gently to combine.
4. Serve immediately and enjoy!

This grapefruit salad is a perfect combination of sweet, tangy, and creamy flavors that will leave you feeling satisfied and refreshed. The addition of fresh mint adds a burst of freshness to the salad, while the feta cheese adds a creamy and salty flavor. You can also add some toasted almonds or walnuts to the salad for some extra crunch.

This dish combines the freshness of a salad with the rich flavors of salmon and Mexican-inspired ingredients. It’s a perfect option for lunch or dinner, and it’s easy to customize to your taste preferences. 

It’s TheOGM’s special healthy meal of the week. Let’s dive into the recipe.

Ingredients:

• Lettuce (your choice of variety)
• Feta Cheese
• Cheddar Cheese
• Salmon (wild-caught is recommended)
• Avocado
• Tomatoes
• Corn
• Black Beans
• Cucumber
• Olives
• Sunflower Seeds
• Tortilla Chips

Instructions:

1. Start by preparing the salmon. You can sear it in a pan with a tablespoon of oil until it’s cooked to your desired level of doneness.
   
2. . Alternatively, you can bake or grill the salmon according to your preference.
   
3. While the salmon is cooking, chop the lettuce into bite-sized pieces and place it in a large bowl.
   
4. . You can use your favorite variety of lettuce, such as romaine or butter lettuce, or a garden variety mix.
   
5. Prepare the toppings for your salad. Dice the avocado, slice the tomatoes, and chop the cucumber. Crumble the feta cheese and grate the cheddar cheese or cube it.
   
6. Once the salmon is cooked, flake it into bite-sized pieces and set aside.
   
7. Now it’s time to assemble your Salmon Taco Salad. Add the flaked salmon, diced avocado, sliced tomatoes, corn, black beans, chopped cucumber, crumbled feta cheese, and grated cheddar cheese to the bowl of lettuce.
   
8. For extra crunch and flavor, sprinkle some tortilla chips on top of the salad.
   
9. Finally, drizzle your favorite dressing over the salad right before serving. You can use a store-bought dressing like Chipotle honey vinaigrette or a sesame oil drizzle.
   
10.  Alternatively, a cilantro lime dressing by combining lime zest, lime juice, and olive oil.
    
11. Toss the salad gently to ensure all the ingredients are well combined and coated in the dressing.
    
12. Serve your Salmon Taco Salad immediately and enjoy!

This recipe is versatile, and you can customize it to your liking. Feel free to add additional ingredients like mango salsa or chickpeas.

Salmon Taco Salad is not only delicious but also packed with nutrients. Salmon is a great source of omega-3 fatty acids, which are beneficial for heart health. The combination of fresh vegetables and protein-rich salmon makes this salad a well-rounded and satisfying meal.

So, next time you’re craving a healthy and flavorful salad, give this Salmon Taco Salad a try. It’s a delightful twist on a classic dish that will leave you feeling satisfied and nourished. 

Enjoy!

Smoothies are a great way to start your day, especially when they are packed with nutrients. Green smoothies, in particular, are a great way to get your daily dose of vitamins and minerals. They are easy to make, delicious, and can be customized to your liking. In this article, we will discuss the benefits of green smoothies, the ingredients you need to make one, and a recipe to get you started.

The Benefits of Green Smoothies

Green smoothies are a great way to get your daily dose of vitamins and minerals. They are packed with nutrients that are essential for good health. Some of the benefits of green smoothies include:

• They are a great source of vitamins and minerals, such as potassium, calcium, and fiber.
• They can help you meet your nutrient needs, especially if you’re looking for more vitamins and minerals.
• They are a convenient, quick source of protein if they include protein powders or Greek yogurt.
• They are good for digestion, thanks to ingredients like spinach, kale, berries, and citrus fruits.
• They can help you increase your daily intake of fruits and vegetables, especially if you don’t enjoy eating them on your own.

Ingredients for a Green Healthy Smoothie

To make a green healthy smoothie, you will need the following ingredients:

• 1 cup spinach
• 1 banana
• 1/2 cup pineapple
• 1/2 cup Greek yogurt
• 1/2 cup almond milk
• 1 tablespoon honey

Spinach

Spinach is a leafy green that is packed with vitamins and minerals. It contains vitamins A, E, K, B, and C, as well as magnesium, potassium, iron, and copper. Spinach is good for your eyes, bones, and immune system.

Banana

Bananas are a great source of potassium, which is essential for good health. They are also a good source of fiber, vitamin C, and vitamin B6. Bananas are good for your heart, digestion, and immune system.

Pineapple

Pineapple is a tropical fruit that is packed with vitamins and minerals. It contains vitamin C, vitamin B6, and potassium. Pineapple is good for your digestion, immune system, and skin.

Greek Yogurt

Greek yogurt is a great source of protein, which is essential for good health. It also contains calcium, which is good for your bones. Greek yogurt is good for your digestion and immune system.

Almond Milk

Almond milk is a great alternative to dairy milk. It is low in calories and contains vitamins and minerals, such as calcium and vitamin D. Almond milk is good for your bones and immune system.

Honey

Honey is a natural sweetener that is packed with antioxidants. It is good for your immune system and can help soothe a sore throat.

Recipe for a Green Healthy Smoothie

To make a green healthy smoothie, follow these steps:

1. Add the spinach, banana, pineapple, Greek yogurt, almond milk, and honey to a blender.
2. Blend until smooth.
3. Pour into a glass and enjoy!

Green smoothies are a great way to get your daily dose of vitamins and minerals. They are easy to make, delicious, and can be customized to your liking. By incorporating green smoothies into your daily routine, you can improve your health and feel your best.

It really is one of those places where everybody “knows your name.”

The bar is owned by brothers Brendan and Niall Hickey, who are passionate about sharing the flavors of their home province with locals and visitors alike. One of the bar’s most popular drinks is its White Russian, which is widely known as the BEST WHITE RUSSIAN EVER! (We might even claim it as the best in the world).

White Russian Bliss

A White Russian is a classic cocktail that has been enjoyed by many for decades. At the Newfoundland Embassy, the bar’s version of this iconic drink has been elevated to new heights. The Newfoundland Embassy’s White Russian is made with premium ingredients including vodka and Kahlua, however, they have a secret ingredient that brings together the history of their location and this iconic drink.

You see, before the Newfoundland Embassy was ever a “thing”, this corner street downtown location was home to Lar’s, a specialty fruit shop that also served the best soft-serve ice cream in the city. Yes, that’s right, delicious custard cones. Nial and Brendan creatively decided to add the soft serve custard cone ice cream to the White Russian. The result was, you guessed it….. out of this world.

The secret ice cream mixture in the Newfoundland Embassy’s White Russian adds richness and creaminess to the cocktail that is unparalleled. The ice cream is added to the shaker along with the other ingredients and shaken until cold, resulting in a White Russian that is both indulgent and delicious.

A Taste of Newfoundland in Every Sip

Newfoundland Embassy’s White Russian is not only, what we consider to be the best in the world, but it also offers a taste of Newfoundland in every sip. The addition of Lar’s Custard Ice Cream, which is made locally in Newfoundland, right on the premises, adds a unique flavor and texture to the cocktail that is reminiscent of the province’s unique culture and times gone by, in Lar’s corner shop.

It’s no wonder that this cocktail has become a must-try for anyone visiting Newfoundland and looking for a taste of the province’s unique flavors. It’s also a Friday favorite with the locals.

The Lar’s Custard Ice Cream elevates this classic cocktail to new heights, making it both indulgent and delicious. The bar’s commitment to using premium ingredients and sourcing locally whenever possible ensures that every sip of this cocktail is an authentic taste of Newfoundland.

So, if you’re looking for the best White Russian on the go, and you want to mingle with the locals, hear some incredible tunes, and make some new friends, head down to The Newfoundland Embassy in St. John’s by’e. We’ll see you there for a White Russian!

Detroit’s urban bee farmers are working to increase the population of honeybees, which play a crucial role in the pollination of plants, including those that produce the food we eat. Honeybees are responsible for pollinating approximately one-third of the food we consume, and their numbers have been declining in recent years due to a variety of factors, including habitat loss and pesticide use. By providing safe habitats for bees in the city, Detroit’s urban bee farmers are helping to ensure that these important pollinators can continue to thrive and support local agriculture.

Many of the vacant lots in Detroit are overgrown and neglected, which makes them ideal habitats for bees. Bees are attracted to wildflowers, which are often found growing in abundance in these lots. The urban bee farmers work to clear out trash and debris from the lots and plant wildflowers and other pollinator-friendly plants. These plants provide a source of food for the bees and other pollinators and also help to beautify the city and promote biodiversity.

DETROIT HIVES ORGANIZATION

One of the most notable urban bee farms in Detroit is the Detroit Hives Apiary. This bee farm is located on a vacant lot on the city’s east side and is run by Timothy Paule and Nicole Lindsey. The couple founded Detroit Hives in 2017 with the goal of transforming blighted properties into functional and sustainable apiaries. Today, Detroit Hives has six active beehives and provides honey to local restaurants and retailers. The farm has also become a popular destination for visitors, who come to learn about beekeeping and the importance of pollinators in the urban environment.

Detroit Hives is one of the most prominent urban bee farms in Detroit, and they are actively involved in supporting and promoting urban beekeeping in the city. Here are some of the things that detroithives.org is doing to support the urban beekeeping movement in Detroit:

1. Transforming vacant lots into bee-friendly habitats – Detroit Hives is working to transform vacant lots in the city into functional and sustainable apiaries. They clear out trash and debris from the lots, plant wildflowers and other pollinator-friendly plants, and install beehives. This creates safe habitats for bees and helps to promote biodiversity in the city.
   
2. Educating the public – Detroit Hives is committed to educating the public about the importance of pollinators and sustainable agriculture. They hold workshops, classes, and events that teach people about the role of bees in our food system and how to keep them. They also offer tours of their apiary, which is a popular destination for visitors.
   
3. Selling honey and other bee-related products – Detroit Hives sells honey and other bee-related products, such as lip balms, candles, and soaps. These products are made with honey and beeswax from their own hives, and the proceeds help to support their efforts to promote sustainable urban beekeeping.
   
4. Advocating for policy changes – Detroit Hives is actively involved in advocating for policies that support urban beekeeping. They played a role in the passage of Detroit’s beekeeping ordinance, which allows residents to keep up to five beehives on their property. They also work with other organizations to promote sustainable agriculture and biodiversity in the city.

Overall, Detroit Hives is doing a lot to support and promote urban beekeeping in Detroit. Their efforts are making a real difference in the lives of bees and the people who rely on them, and they are helping to create a more sustainable and biodiverse city.

RESIDENT BEE HIVES

The success of Detroit’s urban bee farmers has not gone unnoticed, and the city has taken steps to support their efforts. In 2016, the city passed an ordinance that allows residents to keep up to five beehives on their property, as long as they follow certain regulations. The ordinance was passed in response to the growing demand for urban beekeeping and has helped to create a more supportive environment for Detroit’s urban bee farmers.

THE WAY TO BEE

Detroit’s urban bee farmers are a shining example of how individuals can make a positive impact on their communities and the environment. By using vacant lots to provide safe habitats for bees, these farmers are promoting sustainability and biodiversity in an urban environment. Their efforts are helping to raise awareness about the importance of pollinators and sustainable agriculture, and are making a real difference in the lives of bees and the people who rely on them. As Detroit continues to transform itself into a hub of urban farming, the city’s beekeepers are sure to play an important role in its success.

SOURCE:
DetroitHives.org
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Aside from the obvious physical benefits, drinking a healthy smoothie can also improve your mental clarity and focus. Many of the ingredients commonly found in smoothies, such as berries, leafy greens, and omega-3-rich nuts and seeds, have been shown to have a positive impact on brain health and cognitive function. So, whether you’re facing a demanding workday or just need a little extra motivation to get moving, a healthy smoothie can provide the energy and mental sharpness you need to tackle the day ahead.

Overall, incorporating healthy smoothies into your routine can be a simple and effective way to boost your productivity, improve your overall health, and add some variety to your diet. So why not give it a try and see how it can enhance your workday!

TUMERIC SMOOTHY

Here is a simple recipe for a turmeric smoothie:

Ingredients:

• 1 banana
• 1 cup of almond milk
• 1 teaspoon of turmeric powder
• 1 teaspoon of honey
• 1/2 inch piece of ginger
• 1/2 teaspoon of cinnamon
• 1/2 teaspoon of black pepper

Instructions:

1. Put all the ingredients in a blender and blend until smooth.
2. Pour the smoothie into a glass and enjoy!

Turmeric is a spice commonly used in Indian and Middle Eastern cuisine, and it has numerous health benefits. The active ingredient in turmeric, curcumin, is a powerful anti-inflammatory and antioxidant. Inflammation is a natural response to injury or infection, but when it becomes chronic, it can contribute to a number of health problems. Antioxidants help protect the body against damage from harmful molecules called free radicals, which can lead to chronic diseases.

Incorporating turmeric into your diet can help to reduce inflammation, improve brain function, boost heart health, and even prevent certain types of cancer. The black pepper in this smoothie recipe is included to enhance the absorption of curcumin, as it has been shown to increase the bioavailability of this beneficial compound. The ginger and cinnamon add extra flavor and have their own unique health benefits, making this smoothie a nutritious and delicious way to start your day.

In addition to omega-3s, salmon is also a good source of protein, which is essential for building and repairing tissues in the body. Protein is also important for maintaining energy levels, as it is slowly digested and releases energy into the bloodstream over a longer period of time, helping to keep you feeling full and energized throughout the day.

Salmon is also a good source of B vitamins, particularly vitamin B12, which is essential for the proper functioning of the nervous system and the production of red blood cells. Red blood cells are responsible for carrying oxygen throughout the body, and a lack of B12 can lead to anemia, which can cause fatigue and decreased energy levels.

Finally, salmon is also a good source of potassium, a mineral that is important for regulating fluid balance in the body and maintaining proper muscle and nerve function. By keeping your fluid and electrolyte levels in check, potassium can help prevent fatigue and promote overall energy levels.

In conclusion, consuming salmon as part of a balanced diet can help provide your body with the essential nutrients it needs to maintain energy levels, stay focused, and perform at its best.

Here is a simple recipe for Oven-Baked Salmon, Chickpeas, Cauliflower, Shrimp, and Turmeric:

Ingredients:

• 1 head of cauliflower, chopped into florets
• 1 can of chickpeas, drained and rinsed
• 1 lb. raw shrimp, peeled and deveined
• 1 lb. salmon fillets
• 1 tablespoon of turmeric
• 2 tablespoons of olive oil
• 2 tablespoons of lemon juice
• 1 teaspoon of dried oregano
• Salt and pepper, to taste

Instructions:

1. Preheat oven to 425°F.
2. In a large bowl, mix together the chopped cauliflower, chickpeas, raw shrimp, and salmon fillets.
3. Add the turmeric, olive oil, lemon juice, dried oregano, salt, and pepper to the bowl and mix until everything is well coated.
4. Transfer the mixture to a large baking dish and spread it out evenly.
5. Bake in the oven for 20-25 minutes, or until the salmon is cooked through and the shrimp is pink and opaque.
6. Serve hot, garnished with fresh parsley or lemon wedges, if desired.

This delicious and nutritious dish is packed with healthy ingredients, including salmon, chickpeas, cauliflower, and shrimp, which are all known for their health benefits. The turmeric adds a bright, warm flavor and a boost of antioxidants, while the lemon juice provides a burst of fresh citrus flavor. This dish is easy to prepare and bake, making it a perfect option for busy weeknights, and can be served on its own or over a bed of quinoa or brown rice for a complete meal. Enjoy!

JOINT PAIN: TAKE ACTION

If you are experiencing joint pain, here are some steps you may consider:

1. Consult a doctor: A doctor can diagnose the cause of the joint pain and recommend appropriate treatment options.
2. Reduce inflammation: Eating a diet rich in anti-inflammatory foods, such as omega-3 fatty acids, antioxidants, and ginger and turmeric, may help to reduce inflammation and relieve joint pain.
3. Manage weight: Excess weight puts added stress on joints, so maintaining a healthy weight can help reduce joint pain.
4. Exercise regularly: Gentle exercises such as walking, swimming, or yoga can help to improve joint mobility and relieve pain.
5. Apply heat or ice: Applying heat or ice to the affected joint can help to reduce pain and swelling.
6. Use over-the-counter pain relievers: Over-the-counter pain relievers such as ibuprofen and acetaminophen can help to relieve joint pain.

It’s important to remember that everyone’s experience with joint pain is unique and the best way to determine the appropriate treatment is to speak with a doctor.

CAUSES OF JOINT PAIN

Joint pain can be caused by a variety of factors, including:

1. Osteoarthritis: a degenerative condition that affects joint cartilage and bones.
2. Rheumatoid arthritis: an autoimmune disorder that causes inflammation in the joints.
3. Gout: a type of arthritis caused by a buildup of uric acid crystals in the joints.
4. Bursitis: inflammation of the fluid-filled sacs that cushion the joints.
5. Tendinitis: inflammation of the tendons that attach muscles to bones.
6. Injuries, such as sprains or strains, or overuse of a joint.
7. Infections, such as septic arthritis.
8. Other medical conditions, such as lupus, fibromyalgia, or psoriatic arthritis.

It’s important to seek medical advice to determine the specific cause of joint pain and receive appropriate treatment.

FOODS THAT HELP JOINT PAIN

Some foods that may help reduce joint pain include:

• Omega-3 fatty acids found in fish, flaxseeds, and walnuts
• Antioxidant-rich fruits and vegetables such as berries, leafy greens, and cherries
• Foods high in Vitamin D such as mushrooms, eggs, and fortified dairy products
• Foods high in Vitamin C like oranges, bell peppers, and strawberries
• Ginger and turmeric for their anti-inflammatory properties It’s important to remember that everyone is unique and the best way to determine the right diet for you is to speak with a doctor or a dietitian.

THE ROLE OF SYNOVIAL FLUID

Synovial fluid is a thick, slippery fluid that acts as a lubricant and nourishment for joints. It is produced by the synovial membrane, which lines the joint cavity, and helps to reduce friction between bones during movement. It also contains nutrients, oxygen, and waste products to support the health of the joint tissue.

Consuming a balanced diet rich in nutrients is thought to support Synovial Fluid. These foods in particular:

• Omega-3 fatty acids found in fish, flaxseeds, and walnuts
• Antioxidant-rich fruits and vegetables such as berries, leafy greens, and cherries
• Foods high in Vitamin C like oranges, bell peppers, and strawberries
• Foods high in Vitamin D such as mushrooms, eggs, and fortified dairy products
• Foods containing ginger and turmeric for their anti-inflammatory properties May help to reduce inflammation and maintain overall joint health. It’s important to consult a doctor or dietitian to determine the best diet for individual needs.

UNDERSTANDING HYALURONIC ACID (HA)

Hyaluronic acid (HA) is a naturally occurring substance in the body that acts as a lubricant and shock absorber for joints and tissues. It is found in high concentrations in the synovial fluid of joints and in the vitreous humor of the eye. In addition to its role as a lubricant, HA also attracts and binds water molecules to help keep tissues hydrated and healthy.

There is no food that directly contains hyaluronic acid. However, consuming a balanced diet that provides the body with the building blocks to produce hyaluronic acid, such as:

• Foods rich in vitamins C and B such as oranges, bell peppers, leafy greens, and whole grains
• Foods containing antioxidants like berries and leafy greens
• Foods high in collagen such as bone broth, poultry, and fish

May support the body’s natural production of hyaluronic acid and overall joint health. It’s important to consult a doctor or dietitian to determine the best diet for individual needs.

THE OGM – JOINT RECIPE FOR SUCCESS

Here is a simple recipe for a noodle soup with edamame beans that contain hyaluronic acid building blocks:

Ingredients:

• 4 cups of chicken or vegetable broth
• 4 ounces of noodles of your choice
• 1 cup of shelled edamame beans
• 1 clove of garlic, minced
• 1 teaspoon of grated ginger
• 1 teaspoon of soy sauce
• 2 tablespoons of chopped scallions
• Salt and pepper to taste

Instructions:

1. In a large pot, heat the broth over medium heat.
2. Add the minced garlic, grated ginger, and soy sauce to the broth and stir to combine.
3. Cook the noodles according to the package instructions and set them aside.
4. Add the edamame beans to the broth and cook until they are tender about 5 minutes.
5. Add the cooked noodles to the broth and stir to combine.
6. Serve the soup in bowls and top with chopped scallions.
7. Season with salt and pepper to taste.

This soup contains hyaluronic acid building blocks such as vitamins B and C from the garlic, ginger, and edamame beans, and collagen-rich ingredients from the chicken or vegetable broth. 

Enjoy!

No one knows buckets like KFC. For decades, Canadians have gathered around KFC’s iconic bucket to share a meal. Now, KFC is rallying Canadians around their shared passion for buckets through basketball in a definitively Canadian way, with the KFCourt, the world’s first winterized basketball court.

While winter is usually considered the off-season for outdoor courts, KFC believes that nothing should stand in the way of Canadians and their love of buckets. That’s why KFC has created the KFCourt, a winter-friendly basketball court located under one of Canada’s busiest highways, the Gardiner Expressway, at The Bentway.

Reimagining KFC’s iconic chicken bucket as a playable NBA Regulation Size Bucket (RSB), Canadians can come down for a game of pickup or pick up some fresh skills from local hoopers. With the help of the basketball community and Toronto Raptor Gary Trent Jr., who will be making a courtside appearance to teach local fans how to get buckets like him, the month-long activation is giving Canadians a new place to play the game they love.

“Canadian’s love for Finger Lickin’ Good buckets is only matched by their love of buckets on the basketball court,” says Azim Akhtar, Director of Marketing, KFC Canada. “That’s why we wanted to bring these two worlds together like only KFC can and create an epic winterized court that feeds Canadians’ growing passion for basketball.”

Concerned about the cold? Don’t be chicken! The custom court has everything you need to ball hard:

• Pre-warmed basketballs upon arrival;
• Rotating DJs on select Fridays and Saturdays courtesy of LiveNation;
• A Pepsi Sponsored Warming Centre with heaters and refreshments;
• KFC samples on select days, as well as an Uber Eats promo code for a future KFC order.

To keep you as crispy as a hot bucket of delicious fried chicken, guests can also gear up in custom, limited edition, Number 11 Puffer Jerseys (honoring their favorite herbs & spices).

KFC is donating court time to local basketball community groups to run their programs, and offering up $5 bookable time slots with funds going to Jump Thru Hoops. Located at The Bentway (800 Fleet Street), running Jan. 26 – Feb. 22, 2023, KFCourt will be open seven days a week to the public, snow or shine. Visit KFCourt.ca for complete details and instructions on how to reserve your spot. Staff on site will be available to answer any questions or join you for a game.

As part of this 360-campaign, KFC is offering crave-worthy game night offers. Through the KFC App and on KFC.ca, consumers will save $5 when they spend $25 on game nights, starting February 13. KFC’s Buckets Are Life campaign can be seen and heard through high-impact Out of Home, TV and OLV, partnerships with The Scarborough Shooting Stars, The Raptors Show on Sportsnet, BarDown on TikTok, and The Score, and across KFC Canada’s Instagram, Facebook, TikTok and YouTube channels.

For official KFC Buckets Are Life imagery, please click here.

About KFC Canada

Founded by Colonel Harland Sanders in 1952, KFC is now the world’s most popular chain of chicken restaurants. To this day the Colonel’s own blend of 11 herbs and spices is still used to season our Original Recipe® chicken and it still remains a very closely guarded secret. KFC’s specialty is our famous Original Recipe® chicken, but we also feature a variety of freshly prepared sandwiches and wraps, on-the-go snack items, home-style sides, desserts and beverages. Today KFC Corporation is a subsidiary of YUM! Brands Inc. and operates more than 23,000 restaurants in more than 140 countries and territories around the world including more than 600 locations right here in Canada.

To learn more about KFC Canada, visit our website www.kfc.ca

GGN label momentum growing across Europe

The new-look, cross-category GGN label for aquaculture, flowers, ornamentals, and fruit and vegetables from certified production processes was launched in 2021 and continues to grow across Europe. EROSKI became the first retailer in Spain to join the GGN label initiative in 2018, and this year another milestone will be achieved when it becomes the first retailer to adopt the new cross-category GGN label for both aquaculture and fruit and vegetables.

The new-look label has also been welcomed across different categories elsewhere in Europe, with retailers in Germany and the UK now offering labeled aquaculture and flowers and ornamentals products in stores.

EROSKI as a pioneer of products with the GGN label

Since 2018, EROSKI has offered aquaculture products with the GGN label at the fresh fish counter. In 2020, the retailer labeled 1000 metric tons of produce – including the species meager, seabream, seabass, turbot, Atlantic salmon, and shrimps – rising to 1460 metric tons in 2021.

Building on this success and with clear demand from consumers, the further adoption of the GGN label in the fruit and vegetable sector will include a diverse range of products such as bananas, strawberries, and broccoli. This encompasses fresh goods from over 40 producers representing 14 GGN label license holders.

Featuring exclusively on the “EROSKI Natur” brand which already contains over 500 products from certified production processes, the GGN label will help the retailer to further demonstrate its commitment to responsible farming on store shelves. Alejandro Martínez Berriochoa, Health and Sustainability Director at EROSKI, commented on the decision to adopt the GGN label in the fruit and vegetable category: “At EROSKI we work to permanently improve the environmental and social sustainability standards of all the processes of the value chain, from the origin of production to store operations. The promotion of a more sustainable diet is part of our 10 Health and Sustainability Commitments.”

360-degree communication boosts responsible farming visibility

As part of a wider communication strategy on responsible farming, EROSKI is offering consumers a 360-degree approach, which includes not only the GGN label logo on product packaging but also a multimedia campaign and in-store promotional materials.

In addition to this, the GGN label portal will be further promoted by Eroski, enabling consumers to trace products back to their roots. Every producer with GLOBALG.A.P. certification is registered in the public database and identified by a unique 13-digit GLOBALG.A.P. Number (GGN). The GGN opens up all the relevant traceability information for online verification.

The GGN Label team has worked with EROSKI on several communication efforts in the past, and this collaboration demonstrates how retailers and certification schemes can join forces to publicize supply chain transparency and responsible farming practices.

About GLOBALG.A.P.

GLOBALG.A.P. is a brand of smart farm assurance solutions developed by FoodPLUS GmbH in Cologne, Germany, with cooperation from producers, retailers, and other stakeholders from across the food industry. These solutions include a range of standards for safe, socially, and environmentally responsible farming practices. The most widely used GLOBALG.A.P. standard is Integrated Farm Assurance (IFA), applicable to fruit and vegetables, aquaculture, floriculture, livestock, and more. This standard also forms the basis for the GGN label: The consumer label for certified, responsible farming and transparency.

The GLOBALG.A.P. brand began its journey as EUREPGAP in 1997. 25 years later, over 200,000 producers have GLOBALG.A.P. certification in 134 countries. Nearly 150 team members around the world are dedicated to the mission of spreading responsible farming practices to ensure safe food for future generations.

www.globalgap.org

About the GGN label

The GGN label is the consumer label from GLOBALG.A.P., standing for certified, responsible farming and transparency. Found on both packed and loose products, the GGN label exists to offer consumers consistently, relevant assurance and orientation throughout the store.

All products bearing the GGN label originate from processes that have been independently certified as being socially and environmentally responsible according to strict criteria from the GLOBALG.A.P. standards. This confirms that the products were farmed in line with responsible farming practices that cover food safety, environmental protection, animal welfare, social responsibility, and supply chain transparency.

By promoting these standards, the GGN label supports worldwide sustainable development for the good of current and future generations and our planet.

www.ggn.org

About Eroski

EROSKI is the first cooperative distribution group in Spain and one of the leaders in the North of the Spanish market (Galicia, the Basque Country, Navarra, Catalonia, and the Balearic Islands). Its commercial network amounts to 1,624 establishments, including supermarkets, hypermarkets, and cash & carry, in addition to gas stations, opticians, travel offices, and sports equipment stores and its online supermarket. Likewise, it has more than 6 million Customer Members and more than 33,000 cooperative members, workers, and franchisees.

www.eroski.es

Did you know that coffee is the second most traded commodity in the world, therefore it has a massive impact on just about everything.

While you are drinking your next Coffee, ask yourself how it has grown and how it is impacting animals, the environment, and your health.

Unfortunately, Coffee is also among the most heavily chemically treated foods on the planet. Coffee farming chemicals such as pesticides, insecticides, herbicides, and fungicides can contribute to cancer and damage the reproductive and nervous system of the body.

Organic Coffee, however, has no synthetic fertilizers or chemicals used during production, which means it’s better for you, the environment and the animals. Organic Coffee also grows with natural fertilizers such as coffee pulp, chicken manure, or compost.

Coffee naturally prefers to grow in shaded areas, and thick forests are more challenging to harvest. Because of unprecedented world coffee demand, forests are demolished to make room for open fields in which to grow mass amounts of Coffee, ultimately disrupting the ecosystem. Unfortunately, the result is, natural pest-deterrents, like birds and lizards, are left without a habitat – and coffee-ruining insects overpopulate, leading to more pesticide use. Without bird droppings, leaf litter, and natural decay as fertilizer, the use of chemical fertilizer increases in open coffee crop fields.

When it rains, the lack of tree cover in open fields means there is increased water runoff. Soil washes away, and with it goes natural nutrients, eventually eroding and degrading the land. Rainwater carries away not just the soil, but all of the chemicals it is treated with, and both end up in local water supplies.

Organic Coffee is grown within the shade of trees in the forest. Naturally, the forests remain intact and continues to support the ecosystem of wild plants and animals, which in turn, sustain soil fertility.

Many farmers who produce certified organic Coffee are fair trade compliant, which guarantees a higher pay rate to employees. In developing nations, this is a significant consideration as well.

From a health perspective, organic Coffee is rich in antioxidants, vitamins, and minerals, such as riboflavin, pantothenic acid, and niacin, potassium, manganese, and magnesium. As the soil of organic coffee is free from damaging chemicals, it is much healthier and full of nutrients which gets passed on to the beans. Organic Coffee will ensure the body is protected against cell damage, boost the immune system, and enhance brain function. Your goal is to keep the antioxidant effects intact and not offset them with chemical overload.

So when you drink ‘organic Coffee’, you really can feel good about it. It aids in the conservation of wildlife, birds, vegetation, and soil preservation and it does the body good. If Covid-19 has taught us anything, it’s to protect our health, animals in their environment above all. A big shout out to all the coffee companies who serve organic coffee! We love you and thank you for doing so!

So the answer to the question of organic Coffee or not. The answer is overwhelmingly clear. If you care about our animals, the environment, and your health, organic Coffee is the way to go.

FIRST OFF: WHAT IS THE GRAND SOLAR MINIMUM? (GSM)

The Sun goes through changes in energy output and there is a predictable low activity level where there are fewer sunspots over an 11 year period. As the Sun becomes quieter, we experience the “Grand Solar Minimum,” and the last time this happened, it coincided with a period called the “Little Ice Age” which happened in 1650 to 1715 in the Northern Hemisphere.

HOW BIG OF AN EFFECT WITH THE GRAND SOLAR MINIMUM HAVE?

NASA says, “In terms of climate forcing – a factor that could push the climate in a particular direction – solar scientists estimate it would be about -0.1 W/m², the same impact of about three years of current carbon dioxide (CO₂) concentration growth. Thus, a new Grand Solar Minimum would only serve to offset a few years of warming caused by human activities. What does this mean? The warming caused by the greenhouse gas emissions from the human burning of fossil fuels is six times greater than the possible decades-long cooling from a prolonged Grand Solar Minimum.”

If you read NASA’s recent article, it explains that there is NO IMPENDING mini-ice age. Again, NASA reports, “A new Grand Solar Minimum would only serve to offset a few years of warming caused by human activities.” Ironically, it seems our carbon emissions are balancing out the impact of the Grand Solar Minimum. In other words, pollution may aid in preventing a cold snap, that could have cold-climate consequences. I didn’t see that coming. Did you?

On the other hand, while some like NASA state that the Grand Solar Minimum will have little to no impact, there are others who have gone so far as to move south from Newfoundland, to avoid cold climate and possible food shortages believing that the Grand Solar Minimum will have a catastrophic impact. Is that taking it too far? What do you think?

WHO IS RIGHT?

Things get muddy because whatever you try to prove, you can find evidence to support it. This, coupled with the fact that science is ever-changing and, therefore, so are facts, makes finding TRUTH a challenge. On top of that, people often believe what best serves them in the moment. Alas, we do the best we can with what we have.

The Grand Solar Minimum is a fascinating discussion, and we should learn everything we can about it. If mainstream media would educate rather than dramatize we would actually have a hope of understanding matters like this and have intelligent conversations about them. Anything tainted in fear is destructive. Everything tainted in hope and possibility is constructive. Let’s start there and demand something much higher of ourselves and what we ingest from the media.

Have you researched the Grand Solar Minimum? 
What do you think? Come to your own conclusions….

On another note, the world stopped moving with COVID, and the earth healed from emission pollution. How has that dramatic reduction impacted the planet and global warming? What is emission reduction going to mean in terms of temperature changes from the Grand Solar Minimum? What exactly happens with fewer emissions? The truth is we don’t really know and those that. moved south may be onto something. I posed the question to NASA for the answer, and we’ll see what they have to say in a follow up article.

The GSM is something to keep an eye on, it may impact us all, and it may have no impact at all. More information, more science, and time will tell.

NO MATTER WHAT, we don’t want fear-mongering and conspiracy theories; we want as much science and predictive future modelling as possible.

WHAT DOES ALL THIS MEAN FOR NEWFOUNDLAND?

When faced with changing weather conditions and super bugs like COVID, we all need to ensure our safety and our food supply. More than ever, people are now in the mindset of creating gardens at home and ensuring the supply of their own locally produced food. That’s smart, and it is a start.

Newfoundland is in a unique position to be a local and global supplier of food. And not just any food, the superfoods that keep people extremely healthy. Things like turnip, cabbage, carrots, blueberries are all part of a healthy superfood staple. 

With over 20,000 backyard farms in the province right now and many more to come, we could not only be prepared for any weather fluctuations but also have a backup plan for future changes in food conditions. 

If we have learned anything from COVID, it is to be prepared and have a backup plan for our health, food, and the future.

More of this story to come on OUR GREAT MINDS –TheOGM.com

IF THIS TOPIC INTERESTS YOU…

If this topic interests you and you have information, scientist and experts in this area, I’d be very interested to know their thoughts. Please forward to Tinaolivero@theogm.com

SOURCES & GRAPHICS:
NASA Global Climate Change – Vital Signs of the Planet
https://climate.nasa.gov
NASA/JPL-Caltech

The Island of Newfoundland has been defined by its waters since the beginning of time. An island surrounded by an ocean of riches, fishery, tourism, and the oil industry continues to be the mainstays of the economy. 

And it is about to get better.

Those that do well in the world adapt. Our future looks incredibly prosperous, but to avail of that prosperity, we must innovate and create and, most of all, adjust to the changing world before us. 

AQUACULTURE IN NORWAY

To build a prosperous bridge from today to the future, it takes a vision, where great minds overcome circumstances and turn them into opportunities.  

All we need to do is look at the Norwegian way of life to realize how much potential Newfoundland and Labrador has in similar industry sectors. Norway is the world’s largest supplier of Salmon, so if there’s any country that can teach us precisely how it is done, it’s Norway. 

Last year Norway exported 100 Billion NOK of Salmon to the world. It’s lucrative and life-defining for the country. Norway’s fish farms are strictly regulated to meet rigorous environmental approvals as well as quality and food safety requirements, ensuring their aquaculture industry is consumer safe and highly lucrative at the same time.

PAUL ANTLE: MARBASE

Great minds are those that take challenges and turn them into opportunities. They take nothing and turn it into everything. They see what nobody else saw. That describes visionary Paul Antle, accurately.

I met Paul in my junior high school days as a kid beating around Dunfield Street in St. John’s, NL. He was a smart, friendly young man with a soft way about him. Written in Paul’s DNA is an undercurrent of that binds us all together here on this island: our love for our people and our province. That’s part of what makes him a great entrepreneur.

Since our early days on Dunfield Street up until today, Paul has had a valuable path of continuous learning, having graduated from MUN, UNB, and, most recently, Harvard Business School. The beginning of Paul’s entrepreneurial days began back in the late 1980s. Since then, he has built many companies and has built a small empire. 

Today Paul is the owner of Pluto Investments, which is the holding company for; the St. John’s Dockyard, Humber Motors Ford, Avalon Laboratories, and others. 

Most recently, Paul and his partners purchased the Marystown Shipyard and launched Marbase, a fully integrated aquaculture service hub focused on strengthening the supply chain and service sector for the aquaculture industry in Newfoundland and Labrador.

HARVARD BUSINESS SCHOOL

When asked what it was like going to Harvard, Paul explained, “In 2000, I sold one of my core businesses and began looking for other opportunities. After somewhat of a dry spell, I started to doubt whether I had all the skills I needed to succeed in business both domestically and internationally. So, I applied to an executive education program at the Harvard Business School and was accepted. 

Looking back, Harvard was one of the most challenging things I’d ever done, but it was also one of the most rewarding. Harvard forced me to look critically at my strengths and my weaknesses. To continuously carry out a self-assessment of who I was, my purpose, my goals, my vision for the business. It was rigorous and rewarding.”

“Harvard gave me more tools I needed to make better decisions and improve how I do business; Tools that built my confidence in finance, planning, and strategy. My clarity became crisp, my understanding greatly expanded, and my perspective on business changed immensely. I have always been independent in my business career. Still, Harvard put me on a higher plane of understanding with an enhanced perspective enabling me to take on more challenges and opportunities,” Paul explained. 

Paul’s business focus at Harvard set in a strong foundation of ethics, “Integrity and fairness are so important. I quickly learned that the best deals in business are the ones where everyone wins, and everyone walks away happy. Harvard solidified the way I wanted to conduct business, and that corresponded with my family values as well.”

Paul has a vision for the Newfoundland fishery, “Aquaculture can be huge for our province, given its positive economic impact on our rural communities. There has been no better opportunity to reverse the flow of outmigration while creating sustainable employment for generations to come. Many of the communities around Newfoundland were built on the fishery, and now they can be rebuilt with fish farming. The opportunities are enormous.”

PLUTO + AMAR GROUP

To avail of the aquaculture opportunity in the province, Paul’s company, Pluto Investments, created a business partnership with Amar Group of Norway. Paul built a stable relationship with well-known aquaculture entrepreneur Bjorn Apeland. Apeland was a perfect partner because he created one of the world’s most significant aquaculture products and service companies, which is a leader in fish farming technology in Norway.  

Paul explains, “Together with Amar group; we purchased the Marystown Shipyard with a unique vision to support aquaculture supply and service. We are creating the world’s first integrated aquaculture service hub. This aquaculture hub will supply, service, and support aquaculture farmers in the province and possibly across Atlantic Canada. We will create hundreds of direct and indirect sustainable jobs in Marystown, the Burin Peninsula, and throughout the province.”

PRIORITY SERVICES FOR MARBASE INCLUDE:

• Lumpfish Hatchery
• Salmon Feed Storage/Production
• Barge Construction/Repair
• Cage Construction/Decommissioning
• Aquaculture Vessel Repair
• Supplier Space Rental
• Remote Services
• Diving Services
• Net Washing/Repair

LUMPFISH HATCHERY

Lumpfish are a critical part of the equation for Marbase and the local aquaculture farmers. They are the biological weapon against sea lice, effectively reducing pesticide use in salmon farming. Paul says, “The Lumpfish hatchery will be a land-based facility in Marystown, and hopefully it will be up and running by late 2020. We have targeted the first delivery of Lumpfish to farmers by 2021.

The Lumpfish facility has a flow-through system with water temperature control that provides more control over the growth of the Lumpfish. The yearly production of Lumpfish is expected to start at 2 million Lumpfish with a capacity of up to 5 million. 

Sludge produced by the facility will be collected and processed internally at the site. Paul’s 25 years of experience in the waste management industry will serve Marbase well as new technology and processes are implemented to bring an optimal product to the market while minimizing environmental impact.

AQUACULTURE IS A LUCRATIVE OPPORTUNITY

Every Newfoundland outport should be looking at the grassroots opportunity related to fish farming in their region. It’s going to be one of the world’s globalizing forces as the demand for fish increases with an increasing global population.

In Norway, aquaculture has surpassed wild fisheries. The Norwegian Seafood Council estimates Atlantic salmon exports make up about 70% of the nation’s total seafood exports and that 14 million meals of Norwegian Salmon are served every day in over 100 countries. Just imagine the potential for Newfoundland and Labrador to supply fresh Salmon to the world. For more information about Norwegian aquaculture, visit https://en.seafood.no/.

Newfoundlanders and Labradorians have a goldmine of opportunity at their fingertips. We can act on it now and be world leaders like Norway. We can learn from systems that have worked and not worked in the past and adapt our expertise to improve processes along the way.  

Paul says, “The quality people around you always determine the probability of success. When you have people that are driven, competent, honest, and good team players, you can achieve an enormous amount in a short time. Our suppliers also have to have those qualities. It’s all relationship-based. Good people who have direction and the tools they need can accomplish a great deal.”

“At this stage in my career and life, there is nothing more I would like than to help revitalize our rural communities; to help them become a destination rather than a place of departure. Imagine rural people building new homes, starting new businesses, and raising young families; the aquaculture industry can be that revitalizing force,” Paul says enthusiastically.

LEADERSHIP WISDOM

The work of visionary Paul Antle has something to teach us all. A typical townie with nothing but curiosity for what’s possible, he turned his dreams into reality. He is an inspiration to us all. If we’ve learned anything, let it be that if Paul can do it, so can we. Touch base with Marbase to see where you might fit into the aquaculture dream of Newfoundland and Labrador.

Never before has the Province of Newfoundland and Labrador had such a substantial opportunity for a lucrative aquaculture future. The industry needs great minds with the right vision. Newfoundland has all of that and more, which means we truly can accomplish anything. 

For those with a passion for business and rural grassroots living, Aquaculture is your chance!

Sources and Pictures: Government of Norway, Seafoodfromnorway.us, Paul Antle, Marbase.no

The healthy low carbs Ketogenic diet.

Overview

A ketogenic diet is made popular as it is a low carb high fat diet which is easier for many dieters who love their protein. The diet focuses on having low carb intake which would then force the body to the ketosis state. This state is a natural process of the body where the body breaks down food in a slower manner than our body is accustomed to. This state is what the body undergoes when in a survival mode.

Ketogenic Breakfast: Continental breakfast with fried eggs, bacon, avocado and greens.

Meal Plan

The ideal keto recipe includes 5% of carbs, 25% protein and 70% fats. The primary source of these carbs often include nuts, dairy and vegetables. Taking processed or refined carbs are not recommended as they may have empty carbs and high levels of sugar that are not needed by the body. Low carbohydrate vegetables such as cauliflower, kale, cabbage, broccoli, spinach, lettuce and lettuce are preferred most.

In regard to oils or fats, picking only good ones is of great advantage to one’s wellbeing. Health fats include; olives .almonds, avocado, nuts, peanut butter, organic coconut dark chocolate and sesame. Make sure to limit hydrogenated oil or warmed vegetable oils as have fats that can affect the heart.

Since protein assists with repair of tissues and cells, taking in protein is important. The source of protein and cut choices should also be taken into consideration as some parts are fattier and contain fewer proteins. Examples of protein sources include grass fed meats or wild games, free-range poultry, fish or seafood, shellfish, whole eggs and whey protein powders.

Baked chicken breasts with zucchini and salad.

Benefits of a Keto diet meal plan to convince you to follow one today:

• Fat as fuel

During a ketosis state, your body is accustomed to using fat as a fuel or energy instead of glucose otherwise. Our body is used to having carbohydrates as the energy source and when the supply of carbs is shut, it starts using body fat as fuel. Sounds great!!!

• Ketones instead of glucose

Ketones are produced in a ketosis state which might get in excess sometimes. But even the excess production of ketones is not harmful to the body as it gets excreted out through urine, unlike glucose which gets stored as fat.

• No hunger pangs

When your body reaches the ideal state of burning fat for energy, it no longer craves for carb-rich foods, something high in sugar and unhealthy. This means you feel no urge to eat sugar-laden desserts or drinks to keep yourself energized for all day.

• Weight loss

This is what you have been aiming for, right? In the ketosis state, your body starts using ketones instead of glucose which helps in regulating the body’s insulin level. So, a miraculous diet program for all diabetic patients struggling with weight loss.

• Satiation

The healthy eating, low-carb, diet.

A ketogenic diet will make you feel fuller for longer suppressing your hunger pangs now and then. In other weight loss diet plans, you are urged to keep down your hunger guards every time to feel like eating something, to regulate the carb intake. But the case is very different in a keto diet, where you feel satiated without many efforts and that actually helps in reaching your weight loss goal.

Keto diet books do show that for kids who have epilepsy a ketogenic dietary regimen is a great thing. It’s been found that youngsters with epilepsy when taking in a low carbohydrate diet, have less frequent seizures. For thirty-eight per cent of the kids ingesting reduced carb, fifty percent suffered fewer seizures; for seven percent there had been a ninety percent reduction.

Now that you know all the benefits you can get from a keto recipe, it totally makes sense why you should be following one now. And of course, you have nothing to lose except your weight.

Ketogenic lunch: cheese, meat and vegetables.

The four cornerstones of INTELLIGENT EATING will re-frame how you nourish your body, sharpen your mind, and help you reclaim your busy life.

#1 The Gut-Brain Connection

There is an evolving field of research called neurogastroenterology that studies the gut-brain connection. These scientists have established that the gut-brain axis influences the chemistry of mood, emotions, and is a critical factor in overall health. The intestinal tract, our “gut”, is home to 30 neurotransmitters including serotonin, acetylcholine and dopamine. These are the neurotransmitters that keep you sharp, attentive, motivated, and happy. Although serotonin is well known as a brain neurotransmitter, it is estimated that 90 percent of the body’s serotonin is made in the digestive tract. The gut is emerging as a critical mediator of mental health, and while there is still much to be discovered, we would be wise to make gut health a priority. Use the following dietary strategies to nourish your gut-brain axis:

• Include fermented foods (sauerkraut, kefir, tempeh, and kombucha) to increase beneficial bacteria.

• Foods high in fiber: whole grains, nuts, fruits and vegetables contain pre-biotics that feed beneficial gut bacteria.

• Get adequate Omega 3 fat from sources such as salmon, flax, walnuts.

• Tryptophan (salmon, poultry, and eggs) is used by the body to produce serotonin.

• Polyphenols in cocoa, green tea, olive oil and coffee are digested by gut bacteria and help to improve cognition.

#2 Enjoy an Anti-inflammatory Diet

Choosing an anti-inflammatory diet is nutritional multi-tasking at its finest. All aspects of your health will benefit. Reducing inflammation will keep your joints limber, brain sharp, and arteries clear. I speak from personal experience when I say nothing is more stressful than when your life is interrupted by a significant health event. Eating well, is one of the most powerful ways to reduce your risk of disease so you can continue towards your goal of living life to the fullest.

The do’s and don’ts of an anti-inflammatory diet:

• Don’t eat processed and convenience food. They are loaded with inflammatory fats, salt, sugar, and preservatives.

• Do reduce the consumption of animal products to 5 to 8 servings per week and choose wild game, grass-fed beef, and organic poultry products whenever possible.

• Don’t consume refined sugar or artificial sweeteners.

• Do include anti-inflammatory foods like wild salmon, walnuts, pineapple, cherries, dark leafy greens, turmeric and green tea.

#3 Incorporate Natural Whole Foods

Digital-to-door dining is now a billion-dollar industry in Canada. Meal delivery apps make it easier than ever for us to rely on the convenience of take-out. This trend is detrimental to our health. Getting back to simple whole foods, that you prepare and cook for yourself, is the best way to support your health.

If you are one of the 60% of Canadians who do not consume the minimum recommended 5 servings of fruit and vegetables daily, consider this: worldwide, 1.7 million deaths can be attributed to inadequate vegetable and fruit consumption. When you eat fruit and vegetables you consume the many cancer-fighting phytonutrients that give them their vibrant colour and unique flavour. These phytonutrients will also protect your eyes, heart, brain and prostate! Try a new fruit or vegetable each week and be sure to incorporate red, yellow, orange, green, blue, purple, and even white vegetables daily.

#4 Increase nutrition during times of stress

By age 40, about 50% of the population will have or have had a mental illness. In fact, psychological health problems are the number one cause of disability in Canada and cost the Canadian economy about $51 billion per year. Everyday stress may be unavoidable for most professionals so it is imperative we learn how to manage it effectively and support the body with good nutrition during stressful times.

Stress shuts down digestion, prevents the proper assimilation of nutrients and will deplete magnesium, vitamin C, zinc, and B vitamins. These nutrients are essential for your immune system and are used to make the neurotransmitters that keep us happy, healthy and productive. In times of stress, your body requires additional nutrients to handle the demands placed on it. So do not take nutritional shortcuts on your busiest days – it is then that your body needs optimal nourishment.

Final thoughts: Prioritize and plan for good nutrition.

Good nutrition is an investment in your health and success. Make meal planning and preparation a priority – it will save time and allow you to get organized, shop efficiently and optimize your chances of success. If time doesn’t exist for proper meal planning, enlist the services of a professional nutritionist who can help you destress by designing a health-supporting meal plan for you. Eating intelligently means focusing on gut health, reducing inflammation and supporting your body with an unprocessed, whole-food diet. These cornerstones will provide a foundation for good health, maximum brain power at work and optimal balance at home.

The Grieg family of Norway is likened to the Crosbie Family in Newfoundland; fiercely loyal entrepreneurs, they are shaping the future of the region with sheer guts and determination.

The Grieg family business thrives on coastal operations primarily in the shipping and sea farming industries. Seen here is the Grieg Star Shipping Company in Norway.

Grieg Group

Joachim Grieg started the ship-brokering company Joachim Grieg in 1884, which today has evolved into the Grieg Group.

The Grieg Group consists of several companies, most of which relate directly to Norway’s diverse coastal industries. Most notably the Grieg portfolio of companies consists of the shipping company Grieg Star, which operates more than 30 general cargo and bulk carriers. As well the salmon farming company Grieg Seafood is a world-class operation, which founded in 1992 and will produce 80.000 tons of salmon this year.

Thomas W. Grieg is from a long legacy of Grieg family members. Today he is the Special Advisor, for the Grieg project taking place in Marystown, Newfoundland through Grieg NL Seafarms Ltd.

Like many Newfoundland family-owned businesses, Thomas says, “My father and his three sisters run the Grieg Group together, with the help of many talented people. Some of the members of the next generation of the Grieg family have over the past few years started their careers in the Group. I was one of them. My educational background and work experience consist of an M.Sc. in Marine Technology, offshore drilling and project management consulting. Last year I left my job with EY to work on the exciting opportunity we have in sea farming here in Newfoundland. For the last year, I have lived mostly in Marystown and St. John’s, learning about the culture and people as much as I can. I have been focused on the long-term vision of the overall project and simultaneously on the near-term construction phase of the project and getting the many details ready to make that happen.”

This Grieg salmon farming site in Norway is the current model of farming to be adopted in Newfoundland, Canada.

The Grieg Seafood Finnmark salmon farming site in Norway.

The salmon farming team at the Finnmark site in Norway.

The geological make up of Norway is similar to Newfoundland making it an ideal location for salmon farming. To be successful in salmon farming  you need the right protected coastal line, the right temperature during summer and winter as well as correct levels of oxygen and current.

Thomas and Knut are overseeing operations in Newfoundland, Canada.

There are not many places in the world where salmon farming is feasible. You need the right protected coastal line, the right temperature during summer and winter as well as correct levels of oxygen and current. The water depth is also important. Thomas says, “Today Norway, UK, Canada and Chile are ideal places to grow salmon compared to other regions of the world. We see Newfoundland as the next growth sector in the salmon industry and we want to be a part of it.”

Touring the Placentia Bay Site. Left to Right: Chris Pearson, Thomas Grieg, Knut Skeidsvoll and Anthony Ward

The Marystown salmon hatchery is more than ready to proceed. Thomas is excited, “We are already working full speed ahead and what is most important for us right now is that we do not see any more delays. We started working on this project 4 years ago and we hope that late this summer we can commence groundwork for the hatchery. The ongoing support from the communities on the Burin Peninsula, as well as constructive dialogues and support from the Provincial Government, is of great importance to expedite the project. As well we want to work with ambitious and competent people who want to be a part of our growth story.”

The layout of the hatchery site in Marystown. The buildings from left to right includes: The hatchery and first feeding building, the nursery building and the Post Smolt A, B and C building. The 3 modules will be constructed separately.

Commencement of the project starts with the construction, which occurs in several stages. This allows the hatchery to start production before construction of all three facilities (hatchery, nursery and post-smolt) are complete.

The hatchery site located just outside Marystown where Grieg will construct the 21.000 sq.m hatchery, producing 7 million smolt that will enter the sea sites in Placentia Bay.

Thomas explains, “Constructing this project is a major undertaking. We believe it is one of, if not the largest building to be constructed in the province. Depending on the EIS outcome, we hope to start site work for the land base facilities late this summer and insert the first salmon eggs into the facility in 2019. This will allow us to move the first fish to sea during the summer of 2020 and start our first harvest before the winter of 2021. This is an assertive timeline that we are 100 percent committed to. It’s taken our vision, resources and investment to get us to where we are today. Now it’s time to ensure that it is executed with precision. We are excited about it and as you can see we are here for the long term.”

Marystown, Newfoundland will benefit enormously from the hatchery operation. Total employment once operational: 700  (not including construction). The impact and economic benefits are about twice as high during the two years of construction and will employ more than 200 people.

ECONOMIC PROSPERITY

A report done by independent consultant Barry Shepard for the Burin Peninsula Chamber of Commerce in 2016 assessed the economic yearly impact of the project as follows:

Total GDP impact: $150 Million Canadian p.a.

Total Employment Income Impact: $57.5 Million Canadian p.a.

Total Employment Jobs Impact once operational: 700 p.a. (not including construction)

The impact and economic benefits are about twice as high during the two years of construction and will employ more than 200 people.

Norway + Newfoundland: A powerful partnership in sea farming innovation.

TRANSFER OF TECHNOLOGY

The latest and newest technology in the salmon farming industry will be utilized ensuring a transfer of knowledge and technology to the region which will greatly advance the standard and quality of salmon farming in Newfoundland and Canada overall. This project is firmly focused on using local suppliers for numerous services and job types, like diving, ensilage treatment, maintenance, drivers, contractors, electricians, mechanics, HVAC specialists, engineers, construction suppliers, and many more.

This hatchery and its construction phase, employment and timelines are comparable in size to the West White Rose construction project happening simultaneously at Placentia, Newfoundland. No longer are we relying on one sector to sustain us. Finally, the time has come when the fishery and the oil and gas industry will both provide mega-returns for their industry sectors. We can thank all governments, visionaries and business minds involved for that!

HATCHERY TECHNOLOGY & BENEFITS

The advanced RAS system allows for the building of a hatchery in rural coastal areas that are in a great need of new job opportunities. This plant will, directly and indirectly, create long-term jobs for several communities on the Burin Peninsula. New long-term job opportunities are merged with one of the most environmentally friendly production methods available for fish farming today. This makes it reasonable for the majority of people in the coastal areas of the Burin Peninsula to support this development.

There are organizations and groups that object to fish farming, but in general, there are not many objections against an environmentally friendly salmon plant like this type. We will have no discharge of process water from the facility, which is unique from other hatcheries. Grieg has a world-leading energy efficiency system built into the facility and allows for a very efficient movement and treatment of process water. The production of large smolt (500g-1500g per smolt, industry norm is 100g-200g) reduces the time in the sea for the fish.

Grieg touts a high ethical standard for their companies as well as a powerful commitment to maintaining and protecting the environment where they operate.  Unknown by many of the public, is the fact that if the sea that a salmon farming company operates in is polluted, then the salmon will not thrive and the company will not be profitable and it will go out of business. Therefore, a salmon farmer relies on a preserved and pristine environment for a sustainable future.

Thomas says, “I’m proud to stand behind our methodologies. They have proven the test of time with our operations in Norway. Our systems and operational methodologies as presented are meeting and most often exceeding all the criteria given to the industry by the various regulators. This is our philosophy for operating in an environmentally responsible way and minimizing the impact on nature. Salmon farming is a team effort, both internally with our people, and externally with our suppliers, customers and competitors. In Norway, salmon farmers collaborate to tackle the sea lice and other production challenges, both by learning from each other and by collectively planning the production for minimal environmental impact. We want bring that knowledge from Norway to Newfoundland in a climate of sharing information and collaboration with all industry stakeholders. We are already seeing improvements and good intentions from both industry organizations like NAIA and from other salmon farmers.”

Thomas Grieg, Special Advisor Grieg NL Seafarms Ltd.

Thomas sums up operations like this, “We aim to be regarded as a professional salmon farming company that will be attractive to employees, communities, new potential partners and to our investors. We want to show them how rewarding it is, on all levels, to be in this industry and what a great positive impact we can have socially and economically if we work hard and succeed together. We look forward to becoming the most efficient salmon farmer in Newfoundland!”

The Aqualine Midguard Systerm: To be used by Grieg NL, this winch system can easily and safely raise and lower the net for harvesting and cleaning without causing stress on the fish, the system or the employees.

Thomas and the Grieg Group are executing a world-class facility and salmon farming sites in Marystown and Placentia Bay. Both will bring prosperity and the transfer of salmon farming technology to the region.

Thomas, like many Vikings before him has pioneered his way to this new found land, ventured the salty waters of the Atlantic ocean and settled on our shores. History now repeating, we will advance with great minds and great fish. We stand proud to have these Vikings among us to rebuild our fishery in new and creative ways.

For more information go to: www.griegnl.com

Source & Photo’s:  griegnl.com and griegseafood.no

1. Island convenience – Investing in an island will maximize your prep space and allow a multi-purpose use. Whether it’s cooking, eating, cleaning, or storage an island can provide an organizational order.

2. Lighting – Good lighting is an essential to successful kitchen design. It doesn’t only determine functionality but it sets the atmosphere that you dream of capturing in your kitchen. Most people do not understand the importance of good kitchen lighting. That sort of neglect can cause your kitchen aesthetic to come crashing down.

 3. Invest in countertops – Quartz, with its durable nature, is easy to maintain and is anti-microbial. Becoming quite popular in its neutral patterns, Quartz offers a large variety of patterns, swirls, and veining to imitate natural stone. Granite, being its main competitor, requires slightly more maintenance.

4. Don’t crowd the stove hood – Leaving 2-3 inches of space between your hoods and cabinets will reduce a cluttered appearance. The sides of the cabinet will stay cleaner longer and will be easier to clean once needed.

5. Utilize Wasted Space – Utilizing areas that may not come to much use, can greatly increase storage space by creating a ‘ built-in’ solution.

Charli Junker is a local designer based in St. John’s, Newfoundland. With a passion for kitchens and bathrooms, she opened ‘ The Kitchen Design Boutique’ as a way of bringing her clients a full-service interior design studio. Being a regular contributor to Home & Cabin magazine, East Coast Living magazine, as well as aired on Open House NL, Charli’s work and expertise are known throughout the island as first-in-class. 

Not limited to kitchen design, Charli has worked on a countless number of home designs. From furniture layouts, lighting design, paint colour consults, shopping and more, Charli ensures a seamless process. Charli is confident in turning your dreams into reality, whether it’s one room or a full house.

Charli Junker’s portfolio and contact information can be viewed at:
www.yourspaceourdesign.ca
www.kitchendesignboutique.com

When creative minds in the business industry unite, amazing things happen. Things like Hot Soup, Cool Jaz, which is a truly unique event that will support those facing challenges with mental health, homelessness and poverty. Happening this Tuesday, May 1^st at the Delta Hotel St. John’s 5-9 PM  we would love to see you there!

Some of the most prestigious restaurants in St. John’s, such as Raymonds, The Gypsy Tea Room, Tavola and Portobello’s  will be competing in a gourmet soup competition. Hot Soup Cool Jazz is more than a fundraiser, it’s a collaboration of like-minded organizations that work every day to improve the lives. With the active involvement of TD Bank Group, participating restaurants, other sponsors and donors, volunteers and attendees; this fun evening has become an integral event for the Canadian Mental Health Association of NL, The Jimmy Pratt Outreach Centre, Wreckhouse Jazz & Blues and Choices for Youth.

HOW TO GET INVOLVED

There are several ways your company can get involved – attending the event, becoming a sponsor and donating to the silent auction. Come mingle with friends, stakeholders and celebrity servers while enjoying gourmet soups, live jazz music, a silent auction, raffles and some fun new games you won’t want to miss! Tickets are $100 each and corporate tables of 10 will feature your company name in the printed program, on your table, and will also be displayed on the seating chart. Charitable tax receipts are provided for 50% of each ticket price.

SPONSOR THIS EVENT

Aside from attending, you can further your brand’s exposure by choosing one of our available sponsorship levels, which range from $250 to $5,000. The complete sponsorship package is attached for you to determine which level suits your company.

DONATE

Finally, we are also accepting donations for the silent auction, which allows you the opportunity to place pamphlets and business cards next to your donated item; exposing your brand to 500 potential attentive buyers. A charitable receipt for the item’s “fair market” value is also issued.

ATTEND

To purchase tickets online now, where you will automatically receive your tax receipt, please CLICK HERE.

It takes a community of like minded, hard working individuals to elevate each other and ensure nobody is left behind. Sharing, uniting and caring is what it’s all about. Thank you very much in advance for your support. It is very much appreciated by all participating organizations. See you on May 1st – It’s going to be fun!

Publisher and CEO, Tina Olivero says, “Creating a globa publication that bridges to readers and buyers around the globe is what we do.  Perhaps our client wants to attract investors or garnish new hires from around the world, we pride ourselves in finding creative ways to make that happen. We love the challenge of using new programmatic technology and algorithms to bridge the gap between the seeker and the solution. It’s a creative process that bridges the business development gap for our clients. I’m hoping in the not too distant future there won’t be any such thing as marketing, just ‘direct to sale’. That would make life alot easier for everyone. We have the solution that’s the closest thing to it!”

The OGM network spans over .5 million viewers online and has special print distribution for exhibitions and subscribers. It’s world class presentation puts it in a league unto itself. It’s credible, positive and always focused on connecting and uniting the industry.  The game of business takes a tribe of committed and dedicated people and The OGM has the privilege of working with those people every day.

Take a video adventure through some of The OGM’s great brands and realize just how many companies entrust their message with The OGM.

Ask us about programmatic solutions where we can reach people who searched for your product or services by broadcasting out to over 2000 other magazines, thereby reaching 1-2 MILLION viewers in a month! The results are simply the most cost effective in comparison to any other medium on earth. Programmatic solutions are the future folks, so learn everything you can about it.

LEARN ABOUT PROGRAMMATIC NATIVE CONTENT
Find out more on programmatic native content right here:

SEE PROGRAMMATIC IN ACTION
See how our clients used programmatic native content to fill up their CAD training program with strategic content, a multi-media mix, and a lead generator.

HERE’S WHAT OUR CLIENT HAD TO SAY:
“Rounding up students for our CAD training was a real challenge and to be hones, we were getting nowhere. After several months of spending huge sums on traditional advertising, in came Tina Olivero from The OGM who completely revamped our marketing approach. It felt a bit like Gordon Ramsey Boot Camp. But coming out the other side, we began to see real results. The problem flipped to being overwhelmed by responses!  The winning formula Tina developed combined targetted social media with sponsored content. In simple terms, our internal team managed the social media messaging which included a link to the OGM article with a call to action. The key her was the combined effects of targeted social media messaging reinforced by the OGM article which was effectively a third-party recommendation. Three months on and we’re still up there on google with a constant stream of inquiries from around the globe. The world is suddenly much smaller!”  Gareth Owen – Partner and General Manager, Metroworth & North Atlantic Technical.

Enjoy the ride!

Tina Olivero

GREAT BRANDS IN THE OGM

YES! I WOULD LIKE TO ACHIEVE MY BUSINESS GOALS WITH THE OGM. Please contact me.

You know what I’m talking about, that dreaded feeling that you are about to burst right out of your skin – from the inside out. Sometimes your skin crawls. Other times it feels like a demon in your tummy hiding in the dark, waiting, waiting, waiting, to pounce on a chocolate bar. It’s honestly enough to p**s you right off!

WHY DO WE CRAVE SUGAR?

There are lots of reasons why we crave sugar. Your job is to understand it and fix it.
Here’s why we crave sugar:
1. When you don’t eat enough calories, your body starts looking for fuel fast as a way to catch up. Sugar gives you quick energy, even though it’s not necessarily a good energy. Usually, when you’re really hungry and you haven’t eaten enough throughout the day you crash and go for sugar or caffeine to pick yourself up.  Don’t do it. Instead, eat small high protein, low sugar, low carb meals every 2-3 hours. That works. You won’t need a pick me up – you will feel stable and content all day.
2. Eating sugar as a pick me up is a bad habit which leads to the cycle of sugar ‘pick-me-ups’.  Get out of that cycle.
3. When you eat heavy, starchy high carb food like pasta and no protein you are headed for a sugar crash.  Carbs convert to sugar so all that pasta with no fibre or protein is essentially a bowl of sugar. One hour later you’ll be looking for more!  It’s highly addictive.
4. High fat and high salt foods often result in food cravings. Think about the last time you went to a restaurant and had a great meal full of salt and fat. What’s the next thing that happened? Yes, you craved dessert.  Substitute high fat, high salt for high fibre, high protein. That will fix it.

Healthy vegan chocolate chia pudding in jars

FIX THE SUGAR ADDICTION WITH LOW CARB, LOW SUGAR AND HIGH PROTEIN

A low carb, low sugar, high protein eating lifestyle is the healthy way to go. It switches the body’s fat storing process into a burning excess body fat process. Making it a way of life will improve foggy thinking, make you slimmer, more energetic and eliminate intense sugar cravings.

Sugar withdrawal is intense. It feels like someone else has taken over your body and you’re out of control. It’s stressful and it can often lead to a cycle of craving, binging and then feeling guilty. 

We don’t want that cycle. We want a peaceful easy day that we control rather than sugary high carb foods controlling us.
 Eating low carb, low sugar, high protein makes you calmer and the body more stable!

THE SOLUTION

In that light, this series is dedicated to those with a sweet tooth sugar addiction who need a much better way to live and eat.

Recipes in this series will provide the right foods that tap into your fat stores and are used as energy rather than storing fat. A balanced blood sugar level will feel right. Your body will feel calm. You won’t be searching for unnecessary carbs and sugars and you will overall, simply feel better.

A high carb, high sugar diet, which is how we eat these days, shuts down the body’s fat burning system. This prevents the body from tapping into fat stores and utilizing fat for energy. The carbs are used as the fuel for your body keeping you fat. The goal here is to lower the carbs and sugar and allow the body to do what it does best – use your fat as a fuel and BURN IT! #Shred

FAT SHREDDING

With all that said let’s look into foods and recipes that support low carb, low sugar, and high protein elements. Feel good about this time, after a meal you won’t be looking for sugar an hour later. Instead, you’ll keep those carbs low and keep those carb/sugar cravings away. Remember that after a high carb meal you will feel hungrier, craving and often agitated as the body seeks to feed the sugar addiction once again.

Some people say that having a sugar addiction is the worst addiction of all. After all, you can’t just ‘stop’ eating like you can stop drinking booze or taking drugs. But you certainly can stop the sugar and carb crave cycle with the right recipes and the right plan.

10 MUST KNOWS TO SHRED FAT

1. Reducing carbs and sugar and increasing protein ‘gives’ you sustained energy throughout the day.
2. Reducing carbs and sugar provides a steadier blood sugar level and your body produces less insulin (the fat storage hormone).
3. Reducing carbs and sugar and increasing protein, allows the body to remain calm and stable rather than be in an addictive sugar craving state.
4. Higher protein provides the body with a fuller feeling for longer. Digestion takes longer and energy levels remain consistent. You feel fuelled and satiated.
5. Pairing protein with carbohydrate-rich foods slows down the absorption of sugar from your stomach to your bloodstream, stabilizing blood sugar and eliminating cravings.
6. You burn more calories eating protein than you do carbs and sugar. Eating protein actually adds calories and THEN it uses them up. (The TEF effect)
7. When losing weight your body loses fat and muscle. It’s important to eat protein so that you don’t lose muscle but ‘do’ lose fat. Keep the exercise and muscle building exercises up at this time!
8. Adequate protein coming in from food fuels fat burning while preserving lean muscle mass.
9. Excessive protein is not the way to go either. Protein should be 20% of your daily calories.
10. Protein promotes muscle repair and growth so eat protein when weight training. A high protein, low carb, low sugar shake is great right after a workout.

GAIN ENERGY NOT FAT

When we eat carbs they are converted to glucose that stays in the bloodstream and can quickly convert to energy. So we often go for that quick pick me up by reaching for a high sugar boost. That’s not helpful.

What’s going to give you long-term sustained energy is eating low sugar, low carb and high protein for a sustainable consistent energy level all day. Want a boost of energy? Drop to the floor and do 20 push ups. You will feel energized after that!

Switch out sugars for natural, organic, calorie-free sweeteners like stevia.

Get used to eating without sugar. After 30 day’s of eating low carb, low sugar, that craving disappears altogether.

Drink lots of water. Most often we think we are hungry when in fact we are thirsty. Drink 8 ozs of water. After 5 minutes, see if you still have the same craving.

The mind is not your friend. In the midst of a craving divert your thoughts by brushing your teeth or doing a set of squats.  Change your body position and it will change your thoughts and cravings.

Use berries over tropical fruit. They have a lot less sugar.  Blueberries, Raspberries, Strawberries and Blackberries are your friends!

Chia seeds with frozen wild berries

CHOCOLATE CHIA – Low carb recipe
GREAT FOR CHOCOLATE CRAVINGS and COMFORT FOOD!

INGREDIENTS

2.5 cups of almond milk (unsweetened) – Coconut milk is also great
1/4 cup of unsweetened cocoa powder
1/2 cup of plain greek yoghurt
1/2 cup of fresh or frozen blueberries
1/2 cup of chia seeds
1 tbs of vanilla extract (optional)
13-4 small packets of stevia sweetener or Truvia sweetener
1/2 cup chopped almonds

WHIP IT UP IN 5 MINUTES – Raw and Real

Pour the almond milk, sweetener, vanilla, yoghurt and cocoa in a bowl and mix it together.
Add chia seeds and stir them in well. After about 5 mins. give them another stir.
Add chopped almonds last
Cover and refrigerate for at least 3 hours, overnight if you prefer.


READY TO EAT

Garnish your pudding with additional fresh berries, a hint of cinnamon or any other flavoured pudding garnish you have around the house. Fresh mint is always nice.
mmmm delish!

TRUVIA – A great stevia sweetener

MODIFICATIONS

1. This recipe can use yoghurt or not. It’s optional.
2. Chia seeds can be more or less. Try a few versions with more or less Chia and see what you like.
3. Sweetness is also up to your taste adding more or less stevia. Stevia can have an aftertaste in some cases, so I try to keep it on the lower side. Find that balance between too much and too little.
4. Rather than cocoa remove it and have more of a vanilla pudding or a caramel flavouring is also an option.

STAY TUNED FOR MORE LOW CARB, LOW SUGAR RECIPES

Whatever it is, it’s got a massive appeal, and it’s as rooted in the genes of our people, as the rock island that we live on.

Jiggs dinner has always been a dinner from the outport (rural) Newfoundland communities but became commonplace in St. John’s, the capital city as well. It can be called boiled dinner, cooked dinner or Sunday dinner or of course, Jigg’s Dinner (Jigg’s for short).

The name Jiggs came from an Irish immigrant living in America who regularly ate corned beef and cabbage, which was the foundation of the dish. As many people in Newfoundland have an Irish heritage, the food and culture came with the Irish Celtic ancestry and had evolved into a mighty feast and fare.  Jiggs is the king of meals set in the traditions of all that is Irish-Newfoundland.

With the harsh cold winters of Newfoundland to withstand, and without refrigeration back in the day, meats were salted and pickled to keep them safe for consumption. That’s how Jiggs started with salt meat.  It’s trimmed naval beef or short ribs which come from pork. All the vegetables get cooked with the salt meat giving them extra salty flavour. So good in fact, that you’re bound to get the body salt-puff for a day or so.  (Go on by’e its only water)

As if Salt Beef, Potatoes, Cabbage, Carrot and a bag of Peas Pudding wasn’t enough, like most Sunday traditions, a roast Turkey is served with Jiggs Dinner. Then to add to the table, there’s pickled beets and sweet mustard pickles that get slathered over the top. Oh and then there’s Gravy too – if you’re lucky, you’ll get Figgy Duff to top it off.  (A molasses steamed pudding that looks like dumplings).  And after that, there’s Red Rose Tea and perhaps a Blueberry Crumble or Bake-Apple Pie.  Oh my, I could dive into that right now.

Jiggs at the Celtic Hearth

Over the years, because mums are more of the working class in the last few decades, Jigg’s is becoming less of a household Sunday affair. Supporting Jigg’s lovers, some progressive local restaurants have picked up the slack, and none have become more famous than in the Celtic Hearth Sunday Jiggs Brunch.

The Celtic Hearth is a snuggly warm getaway in the heart of downtown St. John’s that serves a 10 + course Jigg’s Dinner, unlike anything you’ve had before. 
The Jigg’s adventure at the Celtic Hearth starts with an open salad bar.  But really who want’s that when you can dive into appetizers like Cod Au Gratin or traditional Sheppard’s Pie.  Then it’s onto the Jiggs (Salt Beef and Veg), then it’s onto the Turkey Dinner, and all the fixings topped off with the best friggin’ gravy around. 

By the time you get all that on your plate, you have one motha’ load of a heaping helping of all that is amazing about Newfoundland cooking.

I dare you to eat the whole thing!

Jiggs Dinner Recipe

2 lbs Salt Beef or Corned Beef Brisket cubed or chunked

1 medium turnip

1 lb or 500 g carrots

1 lb or 500 g cabbage or 1 head of cabbage quartered

2¼ lbs or 1 kg potatoes peeled

4 oz or 125 g dried peas, soaked overnight in cold water

Salt and pepper to taste

Directions:

Some people start by soaking their salt beef the night before to ensure it’s not too salty when it’s time for cooking the vegetables. And they may even empty the salty water (known as juice) after boiling and start with fresh water again to lessen the salt.

Alternatively, you can place the water in a large pot (big enough to hold all your veggies) over medium-high heat and boil the meat along with a small amount of salt pork for 45 minutes or longer. While all of that is boiling away on the stove, prepare your veggies.

Each vegetable takes a different amount of time to cook, so cut them in such a way that they can boil together without overcooking.  Cut your turnip in small pieces. Peel the carrots and potatoes and cut into medium-sized pieces. Cut the cabbage into large pieces. Add the vegetables to the pot in this specific order to ensure you don’t over or undercook. Begin with turnips, then the carrots and the cabbage and lastly the potatoes, allowing 15 minutes between each vegetable. Cook until the potatoes are soft (but not falling apart).

Pease Pudding

The highlight of Jiggs for many is Pease Pudding.  Pease pudding, also known as pease pottage or pease porridge, is a savoury pudding dish made of boiled Peas. In Newfoundland typically we use split yellow or Carlin peas.  Take a cup of peas and place them in a cloth and tie them with a string and hang in the pot to cook – before the vegetables are added.

Ideally, the turnips, carrots, cabbage, potatoes, and pease should come directly from somebody’s garden or root cellar and be washed by hand before peeling. 

Local, organic veggies are the best if you can get them.

To book your space at Celtic Hearth for Jiggs Dinner and other local specialties, LIKE and VIEW this page!

The oil and gas industry is a culmination of the greatest minds on the planet who support the number one commodity in the world – oil and gas. The industry is bustling with advances, technological innovation, exponential progress and fascinating results. All of that adds up to extraordinary accomplishment and acknowledgement for what we have achieved.

While some people thrive on the opportunity to create unique experiences and unprecedented surroundings, others just don’t have that talent. In the oil and gas industry amongst a sea of mathematical, technically inclined engineers, creativity is often not the highest trait on the competence list when it comes to developing ambience.

So how do we best support our people through the milestones and advancements?
How do we ensure they feel appreciated? How do we celebrate along the way?
What makes life incredible?

These were the questions that plagued the team of Event 3Sixty. They just wanted to make people feel incredibly special and appreciated. So that’s exactly what they did. The formed a powerhouse team of detail-oriented experts that deliver “experience” with precision.

Jonathan Conners, President and Lead Designer of Event 3Sixty, says, “Creating trends instead of following them, that’s what we’re about. Event 3Sixty is a full-service audiovisual and event design company offering the most innovative solutions and the highest level of service before, during, and after every event. At Event 3Sixty, we love nothing more than a challenge. You think it’s impossible? Perfect. We will work with you to make it happen. It’s what our strong sense of pride and accomplishment, not to mention our history of success, is based on.”

Derrick Lee

Derrick Lee, Account Manager and Client Liaison for Event 3Sixty, loves working with the oil and gas industry. He says, “The energy industry is exciting to us. It’s ever growing and the people of this industry do something so important. They take great time and care in ensuring their people are appreciated and their events are world class. Even when it’s a corporate meeting, they care for the details.”

Derrick reveals their strategy, “At Event 3Sixty, we forge lifelong relationships with our clients by staying on the cutting edge of technology and design: our team is eager to work with clients to tackle the range of projects. We’re not worried about the magnitude of the project or its complexity. We are equipped to handle the most unique, challenging or explosive events.”

Johnathan Conners

Jonathan Connors says, “We’ve done some really special events over the years. Everything from car launches, to weddings to oil and gas events. And we also take care of the smallest of projects. For example creative and thoughtful projects like we often do for The OGM. One time, The OGM hired us to deliver flowers to their clients. Customised bouquets were designed by Krystina Adamova our lead Designer in Florals. They were like nothing you have ever seen before. Original, creative and seasonal. Most of the oil and gas clients who got the arrangements were men – you can imagine their surprise and delight. We saw a number of blushes.”

Jonathan differentiates Event 3Sixty’s work, “What makes us different is our commitment to “follow the road less travelled” when it comes to all aspects of event concept, planning, design, and execution. We know that each client has different tastes and expectations and, bearing this in mind, do our best to make sure that every event comes to life, from first meeting to after-party.” The Event 3Sixty has a three-tier approach to client support. Their range of services provides a well-rounded solution to “everything ambience and experience.” Their offerings include Event Development and Production, Audio, Visual & Staging, Decor and Flowers. The scope and range of their work allow for clients to be fully supported from one location.

Architecting Experience

Professionally created, the team of Event 3Sixty, starts your project with a 3-D rendering of your event, location and the specifics of a project. Just like an architect, they build your event and experience from the ground up. It’s quite remarkable to watch the details of the play come together and each theme, goal and ambition come to life. Johnathan likes to work with clients who “dare to be different.” He says, “Our goal would be to work with those who want to break the mould, to harness the crazy and the wild, to support the visionaries, stand by the inventors, partner with the dragons, and shake things up with the adventurers. We were wondering…is that you?”

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Tina Olivero

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Brian Vallis was born in a small town in Ontario. After high school, he continued his education at Mount Allison University where he met the love of his life and did not think twice before following her home to St. John’s, Newfoundland and Labrador. This city he now calls home is where he has mastered the art of a superior dining experience with his passion for food and his vision and execution of his restaurant, Piatto Pizzeria. Brian combines quality traditional authentic Neapolitan pizza with upscale wine at a reasonable price, and a fabulous coffee to complete your meal.

A chartered accountant by profession, Brian first worked in the finance industry as an accountant and an insolvency specialist before moving his family to France in 1990, to enjoy a different pace of life. While in France, Brian enjoyed sitting in French cafes, people watching, and the art of the authentic French coffee made from hand-pulled espresso machines. He later moved to London, England, where he took pleasure in the local pub culture. Before returning home, he travelled throughout Italy and experienced the liveliness of the Italian Pizzerias of Naples. He says at that point he knew why he wanted to create Piatto but had to first think about what he wanted it to be.

Brian felt his experiences in France, England and Italy, could merge to create a place that could be a local gathering spot with a sense of community to mimic the British pubs, a place to see and be seen, like the French cafes, and finally, a place that had the electricity of an Italian pizzeria. He wanted all ages to be able to come
and experience the atmosphere and the food.

His vision came to life with support from his family and his mentor, Stephen Centner. Before moving to France, Brian made a connection with the Toronto restaurant owner through a villa advertisement in the Globe & Mail. After years of friendship, Stephen encouraged Brian to establish his own restaurant instead of becoming a franchise owner. He put Brian through his own management training program for two weeks. Brian recalls Stephen saying, “We aren’t friends anymore, you are working for me.” He laughed, “It proved to be hard — he was brutal!” Brian claims that a key concept he took from the experience was that he observed Stephen’s team doing things right and doing the right things, which would later become one of the mainstays of Brian’s philosophy and approach to Piatto.

In 2010, Piatto Pizzeria launched its first location on Duckworth Street in St. John’s, with the company of a full house. With occupied seats every night, Brian is gracious and humble. He does not consider himself successful. He is working long and hard to develop a business that will be sustainable in an industry where longevity in business is rare. When he came up with the idea of opening his own restaurant, even “without having any training in cuisine and as a shot in left field,” his happiest moment came when his eldest daughter Kate exclaimed “I love it – I’m in!” After they decided to expand to Halifax, Nova Scotia, his middle child, daughter Jay, said, “If you’re expanding then I want to help you.” His youngest, son John, joined the business for over a year and worked in the dish pit, as a prep cook, cook, Pizzaiolo, server and manager before moving back to Shanghai to pursue another passion. Brian’s wife, Janine, contributes her time daily to the business and it really is a family culinary affair. After spending much of his financial career travelling, Brian says the most rewarding aspect of the pizza life is working with his family. He laughs, “It isn’t always smooth, but that’s my greatest joy: working with them every single day.”

Blending tradition with modernity, Piatto has kept true to the 200- year-old authentic Neapolitan pizza recipe and wood oven design, while meeting the demands of the modern consumer. Piatto uses the ‘q-less’ text-alert table technology system and an iPad ordering point of sale system. Their processes and ingredients are regulated by the Italian governing association (VPN) to ensure an authentic experience that includes blending water of an exact temperature with the rare type of flour used, specific types of wood in the pizza oven, and even certain types of tomatoes as they can only use San Marzano tomatoes grown in the volcanic ash of Mount Vesuvius. He states, “Our business is unbelievably steeped in tradition and history, but when I look at the way we are trying to run Piatto, we want to be at the front end of technology as much as we can to deliver a better customer experience.”

Five years after opening the first Piatto Pizzeria, there are now five locations throughout Atlantic Canada and the Maritime provinces. Brian credits this expansion to the people working with him, his ‘Piatto Family’. Inspired by his training experience at Stephen Centner’s restaurant, he asks only three things from his team: “Do the right thing, do things right, and do your very best every single day.” Brian’s motto guides him and his team through the many challenges faced in the restaurant industry. He says that they also encourage a culture that allows growth, “We nurture and culture these people with the passion and interest and give them the economic opportunity to grow and the financial training and resources to carry this on, so they can create a great lifestyle for themselves, their family, and our community.”

Is there another expansion in their future? With a sparkle in his eye and a hint of ambition in his tone, Brian admits that they have been looking for new possibilities outside of Atlantic Canada, “I will still be on the bus for a while, but may eventually move from the driver’s seat to the back.” Until then, with the support of his ‘Piatto Family’ they will continue to build strength in their management team and identify new partners and locations. Keep an eye out – Piatto Pizzeria may be coming to you soon!

One individual responding to the demand for the gluten-free and vegan trend is Matthew Finateri of St. John’s, Newfoundland, who’s got a passion for everything “Bakery.”  His self-expression and vision spanned the Tulip Baroo, a vegan and gluten-free bakery that offers not only customized orders for your special occasions, but it also creates baked products that look and taste amazing.

In his new Water Street location, Matthew Finateri operates a registered vegan, gluten- and wheat-free bakery. Matthew whips up magnificent cookies, cupcakes, squares, and cakes and his creations are not only healthy, but they are a work of art – art that’s so elaborate that he even bakes four-tier wedding cakes.

Recalling how it all started, Matthew says, “You know those book order fliers you’d get in elementary school? Well, I’d always go for the baking books. I’ve always been into baking. And I’m a vegan. I decided to do gluten- and wheat-free products because I saw the demand for them while I was working at
The Sprout, a vegan restaurant in St. John’s.”

Gluten-Free

For people struggling with inflammatory diseases and autoimmune disorders, gluten-free has proven to be beneficial. The gluten in grain is not recognized by the immune system, so it attacks the intestines and can cause severe damage. It’s estimated that 15 percent of the population is gluten intolerant and that 95 percent of that figure don’t know that they are intolerant.

And that’s just the statistics we have so far. It’s predicted to be much higher as we learn and know more about the results of gluten-free and vegan living. Overall, people are more aware and tend to be staying away from gluten because they just feel better.

People who are unaware they have a sensitivity to gluten are in a fragile situation because gluten can cause permanent damage to their body, and they can suffer from nutrient loss because their digestive tract doesn’t absorb nutrients from their food properly.

Some immediate symptoms of gluten intolerance include gas, bloating, and intestinal pain. As well, people who are suffering from Crohn’s disease and Lupus often stay away from gluten because of the increased risk of inflammation in the joints as well as rheumatoid arthritis and fibromyalgia. A clean diet devoid of animal products, high in vegetables, and gluten-free is the environment which can heal all of those illnesses if a person is committed to a gluten-free lifestyle and their
own self-healing.

Vegan

Vegans are frequently misunderstood as the strange “healthy eaters” with a misguided responsibility toward animal rights. While many vegans do feel keenly in tune with animals, that’s not all there is to the decision to be “vegan.” Following a healthy, balanced vegan diet ensures a host of health benefits as well as prevention of some of today’s major health issues including weight gain, cardiovascular disease, high cholesterol, blood pressure, type 2 diabetes, prostate cancer, colon cancer, breast cancer, muscular degeneration, cataracts, arthritis, osteoporosis, and rheumatoid arthritis. Good nutrition coupled with a vegan lifestyle offers many physical benefits in regards to lowered Body Mass Index, weight loss, energy, healthy skin, longer life, eliminating body odor and bad breath, strong bones, strong hair and nails, and a recovery from PMS, migraines, and allergies.

The Tulip Baroo is one place that you can find in the gluten-free and vegan world that doesn’t compromise taste and at the same time provides customers with an artistic expression of the love for food. Thanks, Matthew Finateri – we applaud your pioneering spirit and healthy insight, as well as your commitment to a happier, healthier community.

To learn more about the Tulip Baroo please visit www.tulipbaroo.ca

Andrea Maunder, a mindful entrepreneur with a passion for cuisine, spawned the idea of an innovative presentation of local Newfoundland foods and flavours. As a connoisseur of food, wine and pastry, along with her love of the province, her passions combined into an award- winning restaurant, fondly known as Bacalao. Andrea and Bacalao led the charge in the local food movement when the restaurant opened eight years ago. Bacalao is located in the heart of the city, on LeMarchant Road, St. John’s. Bacalao chefs create “Nouvelle Newfoundland Cuisine”, which is an artistic culinary interpretation of local cuisine. Like most art, the food you find here will move you in ways you hadn’t thought possible.

Andrea says, “I consider myself an ambassador to the world for Newfoundland cuisine and culture. We are passionately focused on sourcing as much local produce, product, seafood, game and spirits as possible. Sustainability and eco-friendliness are the foundation, and from there, through our creative re-interpretation of traditional flavours, we celebrate the uniqueness of the cuisine and culture of our province. We have built relationships with local farmers, fishers, hunters, foragers and producers. My chefs and I are the connection between them and the guests that enjoy the dishes we make from those fabulous local ingredients. We give preference to locally produced and bottled spirits and beer and also take great pride in our thoughtfully chosen (and tasted!) international wine list, including a special list of limited production/small lots. All desserts are made in house, showcasing local berries and fruits in season and other local flavours.”

Not only a conscious company with a “local” mission, Bacalao is a Gold Medal Plate winner of Canadian Culinary Championships. The Bacalao team won the GOLD MEDAL at the Olympic Gold Medal Plates Competition in November 2011! Bacalao is also the recipient of many local, regional and national awards for leading the hyper local charge, and was acclaimed #1 restaurant in St. John’s by the Telegram Food Critic Karl Wells in his annual review.

The Nouvelle Newfoundland Artistic Cuisine Experience includes appetizers like, Oysters Escabeche, where you enjoy beautiful Atlantic oysters, marinated in zippy escabeche with fresh dilled cucumber ‘capellini,’ cucumber ‘caviar’ and oyster brine and kombu (seaweed) gel.

Another experience may include Hassenpfeffer Pappardelle. You could just call it ‘Rabbit Pasta’ but they wanted a tongue-twister on the menu! House made pappardelle pasta with a slow-braised ragoût of wild local rabbit, house-cured smoked bacon, scallions, peas, tomatoes and finished with feta cheese.

Your main course could include Bacalao and Pork Belly. You’ll never look at salt fish and fatback the same way again! An olive-oil poached filet of house-cured/salted Fogo Island cod with house-smoked crispy braised local pork belly. Cranberry-barley risotto, grilled asparagus, Coffee-mango BBQ sauce (made with locally-roasted Jumping Bean espresso).

Having recently eaten at Bacalao, I’d recommend the Fish and Brewis. An elaborate presentation and combination of tastes that is virtually indescribable but oh so right! I’ll leave it up to you to find out what this Nouvelle Newfoundland Cuisine is made of!

to learn more visit: www.bacalaocuisine.ca 

Located at 281 Duckworth Street, the Reluctant Chef presents a multi-course meal with a menu that changes every couple of weeks.  In the absence of a written menu some treat it as a blind tasting while others inquire in advance. With that said, to avoid any adversities, a friendly and knowledgeable staff will ask about allergies and aversions and the kitchen will plan accordingly.

“The concept stems from my own past experience”, says owner and original reluctant chef Anthony Butt. “When I dined out, I would ask if the kitchen would just feed me. Sometimes I would stay for hours while other times, when time was of the essence, I would ask for a chef’s plate. I always found chefs were more than pleased, even flattered, to accommodate.”

They do that at The Reluctant Chef, too.  You can make an evening of it with a five-course experience or you can pop in for a quick bite and be on your way. “It’s best appreciated”, says Anthony, “if you have an adventurous palate, but we do accommodate”.

When I sat to speak with Anthony about the menu, they didn’t tell me, they showed me. They started my experience with a fresh baked French loaf. Then, I was served a beef tenderloin Carpaccio drizzled with a parsley-shallot citronette and topped with dehydrated goat cheese for a texture contrast. Third I was served tuna sashimi on sticky rice with a soy-based dressing. Afterwards, a cod bake with a homemade pastry. And, finally, oven-roasted chicken, marinated in a salt water brine that also held rosemary, lime and garlic. Prior to roasting, the chicken was rubbed with a Chinese red plum and gun-powder tea paste. To say it was exceptional would be an understatement! Dessert scored big-time with homemade macaroons and local berry jams – yum! Anthony collects what he can in the summer and fall and preserves for year-round use.

As for the drink menu, it is reflective of a boutique restaurant. Anthony says, “We keep our beer menu exotic and we maintain a selection of whiskeys, scotches and ports. Our wines are carefully selected by our red seal chef.”

The Reluctant Chef makes dining out a relaxing experience that promotes conversation by its very casual nature. They invite you to sit back and enjoy your company while being served extraordinary foods in a unique culinary affair.

Being a powerful company to work for means architecting experiences in your organization that are unforgettable. That’s what attracts great talent to companies and keeps them there.

Today’s work experience fosters training and development, corporate outings, team-building activities, specialized retreats, entertaining events, training initiatives, leadership huddles, and just about anything you can imagine that fosters collaboration and peak performances.

Understanding this concept, companies like Uptown Gourmet Grill & Bar have become far more than a restaurant—and are catering to the needs of the best companies to work for in the energy industry.

Uptown Grill & Bar is a unique destination that takes people out of their day-to-day work lives and into a new setting that supports company goals. Smack in the heart of the city of St. John’s, Uptown’s location is easily found on Kenmount Road, and is especially equipped with ample free parking for large corporate events, accommodating up to 200 people.

For training and other initiatives where presentations are made, Uptown has strategically provided a lighting and sound system that offers presenters and leaders a platform to get their message across. In-house PA systems, projectors, screens, LCD displays, show lighting, podiums, and Wi-Fi are already there!

Uptown owner and event planner Mr. Brock Ballard says, “Uptown is a sophisticated yet relaxed atmosphere. I’ve been working on events in the oil and gas industry for close to twenty years, so we married my event experience with Uptown, and now offer a smorgasbord of solutions for our oil and gas clients—everything from quiet leadership brainstorming sessions to the corporate party of the year. It’s great because it’s all here, it’s all inclusive, and it’s all encompassing. We’ve had clients here that we have been able to support in every way from designs necessary for invitations, signage, and printing to the name tags, flip charts, and water tables. We think of all the little details and take that out of our clients’ hands. They have enough to do!”

Brock boasts about the food at Uptown saying, “Most notably, Uptown is home to the nationally celebrated chef, Fred French. Chef French was previously the head chef for the top Toronto catering company Lisa Shamai Cuisiniere. Chef French has a flair for corporate catering. He would be able to provide delicious snacks from nutritious brain food to sandwiches, from hot and cold finger buffets to a plated service of sinful desserts, and everything in between. No stranger to gluten-free, allergies, and sensitivities—his goal is to meet clients’ customized needs.”

For companies who really want to end their events with a bang, Uptown is also home to Yuk Yuk’s, and the comedians can provide hilarious content that is relevant to your event. Everything goes better with humor!

Ship Cove, Newfoundland, is home to one of the most amazing conference facilities on the island. A place that has captured, in elegant detail, everything that is Newfoundland. The flair and style of Fishers’ Loft is truly what Newfoundland is all about. This 4.5 star resort is one of the top choices for business travelers and corporate retreat-goers who are looking for something beyond extraordinary.

I had the privileged of staying at Fishers’ Loft this past summer. I found Fishers’ Loft to be a celebration of our craftsmanship, our masonry, our culinary acumen, and our artistic talents. As you enter the sprawling Fishers’ Loft grounds, you are greeted by a collection of Newfoundland cottages that reflect the architecture of Trinity Bay between 1850 and the early 1900s. Scattered across the horizon line, they beckon you to visit as each one has its own personality, color, and design. Built on typical Newfoundland hillsides, the resort offers panoramic views for your enjoyment as you move between buildings for dining, for conferencing, and for accommodations—each with a unique experience unto its own.

Dining at Fishers’ Loft brings you back to all that is pure and fresh. A 4-course dinner of organically homegrown, fresh produce right from their own gardens is served. Overlooking Port Rexton, the dining room offers a view of the entire bay while enjoying fresh local fish, local berries, fresh-baked breads, and other in-season delicacies. Looking out the glass double-pane windows, I kept thinking, “Am I really here? I feel like I’ve just stepped into the movie The Hobbit.”

For energy industry people, Fishers’ Loft offers all the technology you’ll need to shift into new levels of business. With state-of-the-art facilities, the new conference center provides spaces for large and small groups and all the presentation support you desire. One of the highest buildings in the village, the conference center gives you a panoramic view of sunsets that change by the hour. This conference center is where the old and wise meet the new and advanced. It’s the home of modern art and decor, long sprawling decks for cocktail parties and an art-filled conference room that holds up to 150 participants.

The berries on top of the cream are the proximity to internationally rated coastal hiking trails, the whales that come to visit during summer months, and the icebergs floating along the horizon line. Could you ask for anything more … oh, how about a labyrinth for a little team-building and time out?

A corporate gathering, business trip, or leadership retreat to Fishers’ Loft means you “get Newfoundland.”

www.Fishersloft.com

What is Chocolate?

The botanical name for chocolate is theobromo cacao, which is Latin for “food of the gods”—a reference to the coveted, spiritual value that was placed on chocolate from its earliest origins among the Mayans and Aztecs of Mesoamerica. As we well know, dark chocolate is extremely high in antioxidants and the darker the chocolate, the higher the antioxidant count. Chocolate has also been shown to reduce blood pressure and lower cholesterol. Chocolate is known as a “feel-good” food for good reason because eating chocolate releases endorphins in the brain giving a feeling of pleasure—that chocolate contains serotonin which acts as an anti-depressant.

Chocolate Leads to Great Sex

The Aztecs believed that chocolate not only made you feel good, but it also could be used as an aphrodisiac. There may be some truth to that belief as recent studies have shown that women who eat a little bit of chocolate each day have significantly more sex than women who don’t. It does really make perfect sense. He shows up with chocolates, and those brain-soothing chemicals release that feel-good hormone and before you know it … he and the chocolate equate to “feeling good.” When we’re feeling good, we naturally … well, you know how the story goes.

Healthy Chocolate in Newfoundland

The Newfoundland Chocolate Company was started by a husband and wife team, Brent Smith and Christina Dove, in the basement of their St. John’s home in 2008. Brent has traveled the globe, tasting the world’s finest chocolates from bean to bar and has been playing around with making chocolate for five years or so. Christina, who is a neuroscientist, was intrigued with the health benefits of dark chocolate and the possible combinations of Newfoundland wild berries with chocolate to create delicious as well as healthy chocolates.

Chocolate Without Preservatives or Additives

Brent and Christina combined their passions and created the Newfoundland Chocolate Company. The company prides itself on creating world-class, gourmet artisan chocolates with no preservatives or additives. The best-selling chocolate at the Newfoundland Chocolate Company is the Smiling Land Series which features an assortment of berry-filled milk and dark chocolates each named for an iconic, beautiful place or feature of Newfoundland and Labrador. Also popular are the Rum Runners and Rogues Series featuring gourmet chocolates filled with Newfoundland spirit and liqueur centers, each named for a famous Newfoundland pirate, rum-runner, privateer, or politician!

Eat Healthy Chocolate

With the hustle and bustle of our times, food that makes us feel really good AND has positive health benefits at the same time is high on the list of “must haves.” A little dark chocolate each day that has local berries in it to complement can only be a good thing. Who wouldn’t recommend eating chocolate that keeps you happy and positively glowing throughout your day?

You can visit the Newfoundland Chocolate company and experience a taste of heaven on 166 Duckworth Street, St Johns.

Music was, and continues to be, a significant part of our cultural legacy. Newfoundland’s distinctive folk music has its roots in the early settlers of the province. Shanties and ballads were brought from the old country and over time were revised along with new songs created to share their own specific stories. Newfoundlanders still to this day use music to record the realities, both good and bad, of life on this island.²

The Irish Influx

There is a special place in the hearts of Newfoundlanders for the Irish, as they are the most recognizable contributor to our present-day traditions and way of life.

The expansion of the Irish population in Newfoundland began with the growth of trade from Ireland in the late 1600s. Vessels on their way from England to Newfoundland would stop at the major ports in Ireland for supplies and would transport Irish immigrants along the way. The Irish were escaping the severe poverty and oppression at home; however, even in Newfoundland, they found themselves on the margins of society. Considered to be troublemakers and ruffians by the English majority, anti-Irish settlement laws were established.¹ Fortunately, despite these laws, the Irish population continued to flourish. Near the end of the eighteenth century, there were actually more Irish than English in the St. John’s area.³

Downtown St. John’s Develops

In the very early 1800s, ships’ rooms and fish flakes dominated what are now Harbour Drive and Water Street, and for generations, these hindered the orderly development of the city.  Once a law allowing private property ownership was passed in 1811, a legal settlement was finally tolerated and a downtown started to emerge.

During this period, St. John’s was beginning to get a name for itself with its taverns and grog-shops flourishing, and supplies of rum and other spirits plentiful.  In particular, Water Street became a major mercantile centre and is known to be the oldest commercial street in North America.¹

George Street: The Biggest Little Street in North America

One landmark of Irish culture in St. John’s is the George Street Entertainment District. Today, it is lined with pubs and bars, many showcasing Irish-Newfoundland music, and offering up Irish brew and traditional menus.

The scene on George Street was quite different in its very early days!  Before cars were in general use, it was the city’s transportation lifeline.  There were at least four blacksmith shops on this small street.  The blacksmiths who manufactured horseshoes, along with those who shod the horses were in great demand at this time.  George Street was also a centre for animal feeds, hay and wholesale groceries as well as home to several bootleggers, a jewellery store, warehouses and a welding shop.  Also interesting to imagine is that before taxi cabs there were horse-drawn cabmen who could be found in the area behind the old general post office.⁴

Bridie Molloy’s: A Traditional Irish Pub Experience!

Bridie Molloy’s Pub and Eatery is an authentic Irish pub located on our famous party street and a favourite with the locals!  This welcoming and cozy pub embodies the character of the Irish heritage in Newfoundland, the history of early Irish settlers in St. John’s, and the strong spirit and will of these people who helped create this city and who made it what it is today.

On a recent visit, while savouring a pint of Guinness at the bar, I myself was taken in by the Bridie’s experience.  The Irish influence is felt throughout, not only by the warm architecture of the wood interior, but also by the smaller touches: the vast collection of local antiques which showcase both Newfoundland and Celtic heritage, the ornate floor tiling just inside the entrance, the lanterns and the wall art.  Combined with the authentic architecture, the excellent menu selections and traditional music, this is a place where anyone can feel at home and take in a genuine Irish-Newfoundland experience.

Bridie Molloy’s is known for its live music. Each week you’ll find local well-known artists like Siochana, Connemara and Station Road, just to name a few!  This is the place to be for a rollicking night of guitar, fiddle and accordion; energetic jigs and nostalgic ballads; the music that every Newfoundlander can relate to, and every visitor wants a piece of during their stay on the Rock.

George Street is the hub of entertainment in St. John’s, and Bridie’s is at the centre of it all!  During annual celebrations like the George Street Festival and the George Street Mardi Gras, as well as St. Patrick’s Day and Canada Day, Bridie’s is a part of all the action and nowhere else can you find such a traditional and authentic way to celebrate.

A familiar song by the famous Newfoundland group, Simani began to play during my visit and couldn’t have been a more perfect way to sum up an experience at Bridie Molloy’s:

“I’ve done a lot of living and I’ve found
no matter where you go the whole world round
they always go together hand in hand
where there’s one, there’ll be the other, music and friends”

Whether you’re looking to stop by for a pint, enjoy a delicious meal, or spend a night partying and dancing to local live talent, Bridie Molloy’s is a must-see.  No matter where you’re from, your experience here will leave you feeling nostalgic for the Irish spirit that runs through the history of this town and through the hearts and souls of every Newfoundlander.

To experience Birdie Malloy’s please visit www.bridiemolloys.ca

Footnotes

¹ O’Neill, P. (2003). The oldest city: The story of St. John’s, Newfoundland. Portugal Cove-St. Philips, NL: Boulder Publications.

² Fitzpatrick, J. (2001). Music. Newfoundland and Labrador Heritage. Retrieved July 29, 2012 from http://www.heritage.nf.ca/arts/music_arts.html.

³ McCarthy, M. (1999). The Irish in Newfoundland. 1600-1900: Their trials, tribulations & triumphs. St. John’s, NL: Creative Publishers.

⁴ White, J. A. (1989). Streets of St. John’s. St. John’s, NL: Creative Publishers.

HDR photography by Rodney Miller, to see more of his extraordinary work please visit www.ghancock.ca.

Choose from a variety of delicious menu items that are not only irresistible, but MSG free. From the lunch buffet special starting at $12.99 to the authentic Chinese dinner buffet starting at $16.99, enjoy all your avourite dishes with friends and family at a bill that fits everyones budget.

China Rose offers an extensive a la carte dine-in and take-out menu, customized menu for your next special occasion or even a place to go after work for cocktails in the lounge area and outdoor patio. For more casual get-togethers, come in on Monday’s and Wednesday’s for the China Rose Wing Night Special. Choose from a variety of flavours that will send your taste buds soaring and keep you coming for more. China Rose is a great place to host your next corporate event, family reunion or any large scale party. It also provides excellent catering  services that include access to private conference rooms for boardroom meetings or private functions. For reservations or bookings information, please call 403 248 2711. Online ordering is also available for customer convenience. Simply log on to www.chinarose.ca and order today.

Both Alberta locations are conveniently located in the heart of downtown, in close proximity to convention centers, public transit, hotels, entertainment and other amenities. The Edmonton location, at the corner of Jasper Ave and 100 Street, is in an old bank building. Their space includes private rooms located in the old bank vaults and an impressive lounge –
perfect for entertaining clients. The Calgary location is conveniently located on the second floor at the base of the Calgary Tower, and is just one block south of Stephen Avenue pedestrian mall. Your guests will be wowed, as this location boasts impressive Mahogany wine towers, brushed walnut and limestone imported from Argentina which enhances the walls, and a reproduction of a French country home’s hearthstone fireplace with a Renaissance mantel that is a prominent feature of the great room. Each restaurant has intimate areas perfect for conducting meetings, or private rooms to accommodate groups of 10 to 60 guests.

Ruth’s Chris offers exceptional food, a notable wine list and attentive service. There are menus tailored to all appetites and budgets, including an a la carte menu, a “Complete Menu” offering complete entrees starting at $25, and several set menus ideal for private functions, all of which include celiac-friendly options. Ruth’s Chris goal is to ensure exceptional and professional service that upholds the Ruth’s Chris standards that have become recognized worldwide. Our consistency ensures you can relax, knowing you and your guests will be well taken care of.