NewsLink Winter 2012

Ontario Home Economics Association

Mission Statement: The Ontario Home Economics Association, a self-regulating body of Professional Home Economists, promotes high professional standards among its members so that they may assist families and individuals to achieve and maintain a desirable quality of life.

Household Debt / What Does P.H.Ec. Mean / President’s Message / President Elect’s Message / Cookie Contest / Showcasing OHEA Diversity / Facts and Trends / Slow Food /

Salt Report / Plate Size and Colour / Peanut Butter Sandwich / Member News / Branch News / Look For It / Upcoming Events / Conference / Student contest

2012 - Year to Slash Household Debt & Build Savings by Mary Carver, P.H.Ec.

The familiar ‘Happy New Year’ greeting may have had an uneasy ring when 2012 rolled in as many Canadian families struggle with a burden of debt. Canadians recently set a new record for household debt, a sign that many families are leaving themselves vulnerable to an economic shock. The debt burden of Canadian households has surpassed levels of the USA and the UK and is inching closer to 2007 peak levels of those countries according to new Stats Can data. ‘The concern is that any sudden negative event – such as a jump in unemployment, falling house prices or rising interest rates, – could put many thousands of families in financial stress. The debt squeeze also suggests that consumer spending will be muted in 2012 putting a damper on economic growth.’ The Globe and Mail, December 13, 2011. Bank of Canada Governor Mark Carney has been warning Canadians about excessive debt loads and our ability to repay money owed when interest rates rise from their current lows. Perhaps, Canadians are listening. After years of maxing out credit cards and tapping into lines of credit, there is some evidence that Canadians may be thinking twice before taking on more consumer debt. ‘A quarterly analysis from credit bureau, TransUnion, showed that the average Canadian’s non-mortgage debt was $25,594 in the third quarter of 2011. That is down $9 from $25,603 in the previous quarter but $431 higher than $25,163 a year ago.’ Globe Investor, December 1, 2011. But is that slight debt reduction adequate? The questions to ask may be: Can I afford my debt? Not just today, but tomorrow; What if anything am I saving?

Professional Home Economists Offer Tips for Saving OHEA’s Financial Experts, Patricia White, P.H.Ec. & Carol Fraser, P.H.Ec.

Provide Advice for 2012

It is never too late to save; Set realistic goals; Track expenses for a month to know how much you can reasonably save; Save for specific financial goals – a family vacation, home renovations, education, retirement,

emergencies, etc.; Don’t save more than is manageable or you will need to withdraw money from the savings account for

essential expenses; Try starting with a small amount, you won’t miss the money that way, and increase the amount every

few months until you reach your target amount; Save regularly, make savings a habit; Pay yourself first – deduct your savings from your income before all other payments; Automate your savings to make it easier – Canada Savings Bond deducted off your pay cheque at work

or money transferred to a savings account by your financial institution; Save money in an account that isn’t easily accessible with a debit card; Keep savings accounts separate to easily track your progress and get the most out your savings – Tax

Free Savings Account, RRSP, RESP, GIC’s or individual savings accounts; Plan savings for irregular expenses such gifts, seasonal and family events, car maintenance and

repairs – this is a good time to start a savings account for holiday expenses or start shopping for future gifts at reduced prices;

Build and maintain an emergency savings fund which is ideally 3 – 6 months of living expenses; The best way to get ahead is by not paying interest on credit cards – spend only the amount you can

pay off by the due date; Spend less than you make including your savings plan; ‘Life is not a dress rehearsal! Stop practicing what you’re going to do and just go do it. In one bold stroke you can transform today.’ Marilyn Grey, speaker and humorist.

Carol Fraser, P.H.Ec. Accreditation Manager, Credit Counselling Canada

Patricia White B.A.Sc. P.H.Ec. Executive Director, Credit Counselling Canada www.creditcounsellingcanada.ca

index

What the P.H.Ec. Designation Means to Me

When I decided to become a dietitian, I'm not sure what I had in mind for myself when it came to finding a career as one. What I did know was that I was passionate about food and cooking and interested in science and nutrition. My career path has led me to work as a Clinical Registered Dietitian in an acute care setting, which I find very interesting - but what about passion? T

hat's where having my P.H.Ec. designation comes in. With it, I get to:

speak and write about food and nutrition in the context of everyday family life; have the opportunity to impact nutrition and health on a population-based level;

balance my nutrition training, my science background, my clinical experience and my speaking engagements and network with like-minded P.H.Ec.’s from across the province.

I am a proud member of the OHEA Board of Directors, where I serve as VP of Communications and I feel lucky to be involved with such a wonderful and diverse group of women....who also love food! Erin McGregor, P.H.Ec., RD Clinical Registered Dietitian - Trauma, Emergency and Critical Care - Sunnybrook Hospital, Toronto

Tell us... What the P.H.Ec. designation means to you. Submit a paragraph to Mary Carver: mvcarver1@magma.ca and we will post it in NewsLink.

index

President’s Message by Amy Snider-Whitson, P.H.Ec.

This is my last official Letter as President of OHEA. It has been an exciting journey over the last two years. I would like to take the time now, to thank the dedicated and talented Professional Home Economists who have served on the board with me and made it such a rewarding experience. I would also like to personally thank Nancy Greiter, our administrator, who has proved an invaluable support and help to me over the last two years. What an exciting year we have had! Thanks to our PR coordinator, Mary Carver we've had great media exposure across Canada with home economists providing well-written media releases, expert advice and recipes. Under Mairlyn Smith's leadership, we are in the process of compiling our (first ever) published cookbook to be released later this year. And, our small conference committee has organized a fantastic conference and annual meeting. I want to see a record attendance at this year's meeting and conference. As I step down this March, I know that there are some great leaders on our Executive and Board who will continue the great work of promoting the field of home economics in Ontario. As I have throughout my time as President, I want to encourage more members to get involved at the board level. In my own experience, it builds a wonderful community and camaraderie with other professionals; it opens your eyes about the diverse possibilities within our field; and, it builds skills that you can use in other areas of your profession. I plan to continue to play a supportive role to the OHEA Board and Executive in the upcoming years.

OHEA Awards Nominations

The President’s Distinguished Service Award recognizes outstanding volunteer contributions of one or more members of OHEA during the preceding year. The recipient of this award is chosen by the President. Nominations describing volunteer contributions that qualify the nominee and how these contributions have benefited OHEA should be sent to Amy Snider-Whitson, P.H.Ec., OHEA President, by email amy@thetk.ca.

The Founder’s Honour Award is presented annually to a Professional Home Economist who has made an outstanding contribution to the profession. The nominee shall be a member of OHEA and must have made a sustained contribution to the broader community in which they practice. Nominations may be forwarded to Amy Snider-Whitson, P.H.Ec., by email at amy@thetk.ca. and must include a brief biography of the nominee, a rationale for the contributions made by the nominee, and the support of two members whose signatures have been included on the original nomination form. The deadline for nominations is February 17, 2012. The awards will be presented at the OHEA AGM on March 23, 2012. index

index

President Elect’s Message by Joan Ttooulias, P.H.Ec.

I would like to invite OHEA members, if interested, to apply for the following roles opening up on the Board: President Elect Secretary–Treasurer Vice-President of Membership All terms are two years. As a Board we meet three to four times a year either via teleconference or face to face. The outgoing Board member will be happy to liaise and train the new applicant about their position; and there is a ‘bible’ that comes with each position. It is a dynamic and exciting Board and the learning curve and potential is fantastic. You can either email or phone me at: allister.joan@sympatico.ca or 416-421-6706. For more details see the Member page of our website, www.ohea.on.ca.

NAME 2012/13 YEAR Term Left Notes Susan Donaldson Chair Will be staying on for another yearAmy Snider-Whitson President Completed Joan Ttooulias will move into this

role Vacant President-Elect Vacant

Michele McAdoo Secretary-Treasurer Completed Will be vacant in 2012 Barb Holland VP Association Alliances 1 year Erin MacGregor VP Communications completed Will stay for another term Vacant VP Membership Vacant Mairlyn Smith VP Professional Development 1 year Jennifer Hill VP Public Policy completed Will be vacant in 2012 Deb Campbell Member at Large/London HEA Appointed yearly by Branch Linda Reasbeck Ottawa Rep Appointed yearly by Branch Susan Hallam Quinte Rep Appointed yearly by Branch Ruth McDonald Toronto Rep Appointed yearly by Branch Emily Richards Waterloo-Wellington Rep Appointed yearly by Branch Marilyn Weber Niagara Region Rep Appointed yearly by Branch Other Branches? EX OFFICIO: Nazima Qureshi Student Liaison

index

Calling All Bakers – We Need You and Your Recipes!

The Ultimate Cookie Contest Manitoba Canola Growers is looking for their next super recipe tester and entering the Canola Cookie Contest is a great way to introduce yourself to them. We are looking for your best cookie recipe using either canola oil or anola non-hydrogenated margarine only. c

To enter just email your name and recipe to nancyohea@rogers.com and please put cookie contest for the subject line. Then on March 24th bring six of your cookies to the conference on a white plate with the name of your cookie on it and the number that will be assigned to you along with a copy of the recipe. Meet our main sponsor of the conference and let networking be your mantra.

The winner and their recipe will be included in National Coverage, and you never know where that first step can take you.

It’s just another time to shine! index

Showcasing OHEA Diversity – Featuring Taranjot Oberai

For NewsLink 2012, we’re kicking off a new series featuring our OHEA members who live or have trained outside Canada. Each NewsLink will feature one or two members who have answered questions about their training, careers and…their favourite foods! Our small provincial association is certainly rich with cultural diversity – so enjoy! Erin MacGregor, RD, P.H.Ec., VP Communications Where are you from and/or where did you go to school abroad? I immigrated to Canada from India in 1999. It was mine and my husband’s desire to travel, to learn about different countries and their cultures, and to achieve a better living standard for our family that brought us to Canada. I have my Bachelor of Education as well as a Bachelor and Masters of Science in Home Economics (Community Resource Development) from Lady Irwin College at Delhi University, India. In India, I had over ten years experience as an Educator, Social Worker and Home Economist in helping individuals, families and communities. When I came to Canada, there wasn’t much help for new immigrants, and the evaluation of foreign credentials was not as efficient and fair as it is today. What is your P.H.Ec. status and your current career? Though I became a Provisional Member of OHEA in 2000, my Bachelor of Education was not recognized and I started a job as a quality inspector in auto parts manufacturing. When I was laid off from my job due to the recession, I used it as an opportunity to upgrade my education and skills and to resume my career as an educator. After the long process of having my degrees evaluated, completing professional courses and volunteering in many organizations, I became a certified teacher in Ontario (primary/Junior) and an ECE. I am currently looking for a job opportunity in both fields. I feel very confident and enthusiastic about my prospects, and look forward to helping more children achieve their full potential in life, become good citizens and above all, good human beings. At present, I am a Corresponding Member of OHEA. Is there a signature local food in your hometown? Can you provide a photo, recipe or a great internet link to describe it? The signature food in my hometown and my favourite local food is Butter Chicken, from the famous Moti Mahal restaurant in Delhi. It is one of the most unique recipes of our country and has travelled all across the world. Butter chicken consists of marinated chicken pieces, cooked at a high temperature and simmered in fine tomatoes and creamy gravy. It tastes slightly sweet and the sauce percolates so deeply into the chicken pieces that they become juicy and soft, instantly melting in your mouth. It can be tailored to fit any taste bud (mild or spicy) and it is usually served with paranthas, naan, roti, or steamed rice.

For Makhani gravy: Recipe for Butter Chicken Ginger Garlic paste: 1 tbsp Ingredients Green chilies: 2, chopped, adjust accordingly For chicken: Butter: 3 tbsp Chicken, boneless: 800 g Green cardamoms: 2-3 Kashmiri red chili powder: 1 tsp, adjust accordingly Cloves: 4-5 Lemon juice: 1 tbsp Cinnamon: 1 inch stick Salt: to taste Tomato puree: 400 g For Marinade: Red chili powder (for heat): 1 tbsp, adjust accordingly

Ginger Garlic Paste: 1 tbsp Yogurt: 1 cup

Garam masala powder: 1/2 tsp Kashmiri red chili powder: 1 tsp Salt: to taste Salt: to taste Honey: 2 tbsp Lemon juice: 2 tbsp Kasoori methi (dried fenugreek leaves): 1/2 tsp Garam masala powder: 1/2 tsp Heavy whipping cream: 1 cup Butter: 2 tbsp Red Food Color: a pinch

How to prepare: Apply a mixture red chili powder, lemon juice and salt to the chicken and leave aside for half an hour. Hang yogurt in a muslin cloth for fifteen to twenty minutes to remove extra water. To this add red chili powder, salt, ginger garlic paste, lemon juice, garam masala powder and butter. Apply this marinade to the chicken pieces and refrigerate for three to four hours. Put the chicken onto a skewer and cook in a preheated oven at 200°C for ten to twelve minutes or until almost done. Remove and keep aside, for further use. Heat butter in a pan. Add green cardamoms, cloves and cinnamon. Sauté for two minutes, add ginger garlic paste and chopped green chilies. Cook for two minutes. Add tomato puree, red chili powder, garam masala powder, salt, red food color and one cup of water. Bring to a boil. Reduce heat and simmer for ten minutes. Add honey and powdered kasoori methi. Add cooked chicken pieces. Simmer for five minutes and then add fresh cream. Serve hot with Naan, Parantha or Steamed Rice. What 'Canadian' food /drink/ meal do you love most? Some of my favourite Canadian foods are smoked salmon, pancakes with pure maple syrup, fresh strawberries from the farm and of course, mashed potatoes. By Taranjot Kaur Oberai, OHEA Corresponding Member index

Demand for Ethno-cultural Vegetables Far Exceeds Supply Because new immigrants want to buy and consume familiar foods, there is continued transportation of ethno-cultural foods into Canada. University of Guelph researchers say many of these imported vegetables could be grown in Canada. Hungry consumers are out there, but where are the farmers? A new study by a U of G team says a multimillion-dollar market exists for ethno-cultural vegetables in Canada, but too few farmers are meeting the growing demand for okra, African eggplant, amaranth and other so-called ethno-cultural vegetables. Prof. Glen Filson, School of Environmental Design and Rural Development (SEDRD), hopes the new study will help to

convince growers a market exists for produce favoured by African-Caribbean immigrants, as well as recent arrivals from China and South Asia. More at: http://atguelph.uoguelph.ca/2011/11/demand-for-ethnocultural-vegetables-far-exceeds-supply/

Gluten-free (GF) Food by Carol T. Culhane, P.H.Ec. President - International Food Focus Ltd. The regulatory definition of gluten-free (GF) food differs among jurisdictions and is under review by several authorities. The current EU and proposed USA definitions permit the inclusion of oats (contain a gluten-like substance called avenin which some can tolerate); of ingredients such as de-glutenized wheat; and < 20 ppm (parts per million) gluten. A GF-labeled food in Canada may not contain any oats, nor any fragment of a gluten-containing cereal even if de-glutenized, and zero gluten content. Health Canada is to issue a guidance document on the < 20 ppm gluten threshold and inclusion of oats. More info at: www.foodfocus.on.ca/home.html index

Facts and Trends for 2012 adapted from Canadian Grocer, January 03, 2012

1. Now that the world’s population has tipped seven billion, here’s an interesting way to feed them all: Eat less meat. Food output would double if more farmland went to feed people, not animals, say a group of researchers. “It doesn’t mean we all have to become vegetarians but even if you eat meat one or two days less a week, you can hugely contribute,” says McGill University’s Navin Ramankutty, one of the researchers. And yes, he’s a meat eater. 2. The holiday season did not bring the usual tidings of comfort to Canadian retailers, according to CBC Business News and the Bank of Montreal. Early indications suggest Canadian retailers saw no sales growth this holiday shopping season as consumers focused on their finances rather than their urge to splurge. 3. Ottawa will limit caffeine in energy drinks to 180 milligrams–about the same amount as a medium cup of coffee–within the next two years. The new rules will also require warning labels that energy drinks shouldn’t be consumed by children, pregnant or breastfeeding women and (duh!) should not be mixed with alcohol. Four out of five energy drinks already contain less than 181 milligrams of caffeine, including Red Bull and Monster. 4. Talk about a super-food! British scientists have created a new type of broccoli that contains two to three times the normal amount of glucoraphanin, a nutrient believed to ward off heart disease. The broccoli was developed by cross-breeding traditional British broccoli with a wild Sicilian variety brimming with glucoraphanin. The new variety is already being sold in California and Texas under the name Beneforte. 5. Why do people follow brands on Twitter? Sixty-one per cent do it to be among the first to get new information about a brand; 48 per cent look to receive discounts and promotions; 36 per cent say they want access to exclusive content; and 28 per cent want content to share with friends. 6. Denmark may just be the first country in the world to tax fatty foods like butter and oil to increase life expectancies. The new tax–16 kroner ($2.90) per kilogram (2.2 pounds) of saturated fat in a product–raises the price of a small package of butter 40 cents. One big criticism so far: the tax is applied on the percentage of fat used in making a product rather than the amount in the end-product. 7. In another sign of the growing importance of health at grocery stores, Safeway has appointed its first ever chief medical officer. Dr. Kent Bradley, a retired colonel in the American military, will oversee consumer wellness programs and kick in expertise at the grocer’s Safeway Health subsidiary. 8. Just three months after its release, mobile payment system Google Wallet has been adopted by several large American retailers, including CVS Pharmacy, Office Depot and American Eagle. Google Wallet lets shoppers pay by tapping their phone or other mobile device at the checkout. And because it holds loyalty card info too, shoppers no longer need to reach for their regular wallet at all. 9. Asian Canadians are having a profound impact on eating habits. Since 2001 the number of meals eaten with rice has shot up by 297 million per year. Meals with potatoes dropped by 703 million, says NPD Group. 10. A recent poll conducted on canadiangrocer.com revealed that for 2012, grocers plan to invest in the

fresh and ethnic departments of their stores. 11. Bacon is everywhere. Loblaws came up with bacon marmalade for its new line of “black-label” gourmet products and Seattle chef Josh Henderson has just released Skillet Bacon Spread in specialty stores in Canada, a product he first started serving on burgers sold from his food truck. 12. Morocco influence is “quiet the trend,” says Marcos Chocron, a developer for Loblaws branded products who works on the “Memories of …” PC sauces. 13. Grandma’s desserts like lemon pudding are all the rage. In candy, homemade-style treats like brittles, popcorn and caramels with a salty edge are hot, while boxed truffles are so last year. 14. They’re eating red velvet a Southern U.S. creation, made by dumping an entire bottle of red food colouring into a chocolate cake recipe. It started spreading with the continent-wide cupcake phenomenon, and now is showing up in ice cream, cheesecakes and baking mixes. 15. The Milk Calendar turns 35 years in 2012. Jennifer MacKenzie, P.H.Ec. was on the media circuit in November to discuss the iconic Milk calendar, its popularity and the research behind the recipes. Congratulations to Jennifer MacKenzie, P.H.Ec. - a reliable voice behind the Milk Calendar for several years as a recipe developer and media spokesperson. www.jennifermackenzie.net/

index

Several factors to keep food prices in check in 2012 by Food in Canada staff, December 13, 2011 Researchers say anticipated food price increases are expected to be more modest due to factors such as the economy, climate and competition. Guelph, ON – Economists at the University of Guelph predict Canadian consumers will get a break when they cash out at the supermarket in 2012. Professors Sylvain Charlebois and Francis Tapon say food prices will likely only increase marginally in the coming year especially compared to 2011. What to expect The economists predict that general food prices will increase by no more than two per cent on average. They expect an increase in: • meat prices of about three per cent; • fresh vegetables of about one to three per cent; • baked goods of about three per cent; and • restaurant meals of about two per cent. The anticipated price increases are much more modest than those experienced this year. In 2011, dairy and eggs prices went up eleven per cent; fresh vegetables, ten per cent; baked goods, seven per cent; fresh fruit, six per cent; and meat, five per cent.

The U of G professors had predicted an overall increase of about five to seven per cent for this past year.

Read more: www.canadianmanufacturing.com/food/news/several-factors-to-keep-food-prices-in-check-in-2012-50290?utm_source=Food-eNewsletter&utm_medium=email&utm_campaign=Food-12212011

index

‘Slow Food’ Concept Travels around the World researched and summarized for OHEA by Mary Carver, P.H.Ec. While the term ‘slow food’ brings to mind different images for different people; other people have actually organized an international movement by that name. For many cooks, slow food is stewed, simmered, slow-roasted or lovingly prepared in a crock pot. Others define slow food as food that is grown without enhanced measures to rush the crop to market. Gourmet restaurants consider food on their menus as slow to prepare and slow to enjoy with fine wine. Modern families, unlike generations gone-by rarely get to eat together, but often plan one ‘slow meal’ per week when everyone can be at the table and not have to rush-off. Since 1986, an International Slow Food Association has been growing. Why the name Slow Food? It’s an ironic way of saying no to fast food. Slow Food means living an unhurried life, beginning at the table, taking time to appreciate. Why the snail symbol? The snail was chosen because it moves slowly and calmly eats its way through life. It also happens to be a culinary specialty in the area around the northern Italian city of Bra, where the Slow Food movement was born. So how come Slow Food was born in Bra of all places? Bra is the hometown of founder Carlo Petrini and is located in an area famous for its wines, white truffles, cheese and beef. Dining has traditionally been a way of socializing all over Italy. This town proved to be the perfect incubator for the Slow Food movement. Today, Slow Food is a global, grassroots organization with supporters in 150 countries around the world who are linking the pleasure of good food with a commitment to their community and the environment. A non-profit, non-activist member-supported association, Slow Food was founded in 1989 to counter the rise of fast food and fast life, the disappearance of local food traditions and people’s dwindling interest in the food they consume, where it comes from, how it tastes and how our food choices affect the rest of the world. Today, Slow Food claims to have over 100,000 members joined in 1,300 convivia – local chapters – worldwide, as well as a network of 2,000 food communities who practice small-scale and sustainable production of quality foods. Check out the website and media releases. Visitors can become members if they choose. www.slowfood.com/ Younger Canadians put slow food movement on the front burner: www.canadiangrocer.com/top-stories/younger-canadians-put-slow-food-movement-on-the-front-burner-10857 index

Canadians Confused about Salt: report by Canadian Press, December 8, 2011 A report for the federal government suggests Canadians are confused about salt. The report says many Canadians are in the dark about how much sodium they should consume, and how to go about effectively lowering their intake. It also says people, when asked what they should restrict as part of a healthy eating plan, are more concerned about limiting fat and calories than sodium. Findings come from focus groups conducted for Health Canada; a report on the work was released as part of the Sodium Reduction Strategy for Canada. Many researchers and several groups, including the Heart and

Stroke Foundation and the Stroke Network, are calling for a national policy to reduce sodium content in foods. The average Canadian consumes about 3,400 milligrams of sodium a day, a figure the federal government would like to see lowered to 2,300 milligrams per day by 2016. Most participants of the focus groups, conducted in June in Halifax, Montreal and Edmonton by the public opinion firm Harris-Decima, agreed that sodium should be reduced – but only if someone else raised the issue. However, they didn’t know how much they were consuming or how much they should consume in a day. The 2016 target is an interim goal for adults. Healthy children only need 1,000 to 1,500 mg of sodium per day. But some people are lobbying for even lower adult consumption targets, less than 1,500 mg a day. The target was announced in 2010, after release of a report by the Sodium Working Group. The announcement called for the implementation of voluntary industry targets and for monitoring of sodium reduction. Researchers found focus group participants were using the terms salt and sodium interchangeably. Sodium is found in processed foods; more than 75 per cent of the sodium Canadians consume comes from processed foods such as cheese, deli meats, pizza, sauces and soups. Pre-packaged foods, ready-to-eat meals, fast foods and restaurant meals are often high in sodium. The report found that some people think kosher salt, sea salt, fleur de sel, gourmet salt and smoked salt are healthier when, in fact, they have the same amount of sodium as table salt. When participants recounted their own efforts to reduce their sodium intake, they reported reducing salt when cooking and not adding salt at the table. A more effective way of bringing down dietary sodium would be to lower consumption of high-sodium products, such as processed foods, the report said. Many participants expressed surprise that foods such as breads, breakfast cereals and bakery products also contain sodium, even though they don’t taste salty or aren’t considered to be processed. Most participants made the connection between sodium intake and high blood pressure, but few could identify any other health-related issues directly related to sodium. There is a significant body of evidence linking high sodium intake to elevated blood pressure, the leading preventable risk factor for death worldwide. High blood pressure is the major cause of cardiovascular disease and a risk factor for stroke and kidney disease. There is also evidence to suggest a diet high in sodium is a risk factor for osteoporosis, stomach cancer and asthma.

Sodium Reduction: A Proud Moment that Went Nowhere! editorial from The Globe and Mail, January 11, 2012 Canada has talked a good game on salt - but where’s the action? www.theglobeandmail.com/news/opinions/editorials/sodium-reduction-a-proud-moment-that-went-nowhere/article2299353/ index

Canadians wants Federal help Fighting Obesity Back fast food restrictions: poll; by Don Butler, Ottawa Citizen Canadians believe obesity is by far the most important health issue facing children and youth. And they want the federal government to do much more to help them deal with it, says a survey done for the Public Health Agency of Canada. Well over 80% think the government should restrict the marketing of high-fat, high-sugar or high-salt foods and beverages aimed directly at youth and children. About 75% would ban it outright. Read the article: www.ottawacitizen.com/health/Public+wants+federal+help+fighting+obesity/5970226/story.html#ixzz1j4GEwobs

Touch Quilt Project adapted from the Stonewall Argus – Manitoba, by Darren Ridgley Lundar School's Home Economics classes for Grades 10 - 12 gave an early Christmas gift to some seniors after taking part in a special project for the Alzheimer Society of Manitoba (ASM).The Touch Quilt Project, run by the ASM, involves getting community volunteers to make quilts, which are then given to seniors living in personal care homes. "The Alzheimer's Society has a goal, to have every resident in care home facilities to have one of these touch quilts," says Larissa Malenchak, Home Economics teacher for Lundar School. Students at Lundar School

Touch quilts are based on texture, and ‘different textures are believed to stimulate memories that the seniors may have had in their past,’ she explains. Malenchak became involved with the project after attending a seminar. 43 students signed on for the project, crafting 35 quilts in total.

Does the Size and Color of your Plate Affect How Much you Eat? From Cornell University, December 23, 2011, Koert Van Ittersum, Plate Research A new study by Dr. Brian Wansink and Dr. Koert van Ittersum indicates that it does - or more specifically that the color contrast between food and plate creates an optical illusion known as the Delboeuf illusion, after the Belgian scientist who discovered it in 1865 that induces you to take more than you realize. According to Delboeuf’s findings, when one looks at concentric circles, the perceived size of the interior circle changes when the circumference of the outer circle is altered: as the outer circle becomes larger, the perception is that the inner circle becomes smaller. Continuing with their previous research on this topic published in 2006 and reported in “the Large Plate Mistake!”, Wansink and van Ittersum recently conducted a series of experiments to investigate other possible effects of the illusion on food serving behavior. In these new experiments they explored the effect of the color contrast between the plate and the food, and between the dinnerware and the background (i.e. tablecloth), the combined effect of plate size and color contrast between food and plate, and the effect of attention, or mindfulness, and education on the Delboeuf illusion. The results confirmed their hypothesis: participants who had low contrast between their food and the plates they served themselves on, for example pasta with Alfredo sauce on a white plate or pasta with tomato sauce on a red plate, served themselves 22% - or 32 grams – more pasta than participants with high contrast between their food and the plate they served themselves on (i.e. pasta with tomato sauce on a white plate or pasta with Alfredo sauce on a red plate). Imagine what a difference like that can make on our waistlines, when repeated over time! Interestingly enough Wansink and van Ittersum also found that reducing the color-contrast between the dinnerware and its background (i.e. table, tablecloth or placemat) helps reduce over-serving by as much as 10%. Wansink and van Ittersum again confirmed that the larger the plate, the smaller people perceive the portion being served on it; that even being aware of the Delboeuf illusion does not necessarily counter-act its affects and that while education and awareness do help people make better choices, the Delboeuf illusion still impacts participant’s serving sizes. So, when setting your dinner table keep in mind the Delboeuf illusion and use these findings to your advantage! Change your dishware to better accommodate your dining needs. If your goal is to eat less, select plates that have high contrast with what you plan to serve for dinner. Want to eat more greens? Try serving them on a green plate! If replacing dinnerware is difficult, remember that tablecloths are important, too. By selecting a cloth with a low-contrast to the dinnerware, you can minimize the effect of the Delboeuf illusion and lower the likelihood of over-serving. Finally, remember The Large Plate Mistake! If you can’t change the color of your dinnerware, using smaller plates leads to choosing smaller portions. Cornell University Report: http://foodpsychology.cornell.edu/outreach/color_plate.html index

Re-engineering the Peanut Butter Sandwich (NC)—Peanut butter sandwiches, despite offering an affordable source of protein, have been expelled from many schools because of allergy concerns. But according to the Council for Biotechnology Information, there is hope that the peanut butter sandwich may one day return to schools. Scientists are looking for ways to use plant biotechnology to develop an allergen-free peanut. While the benefit of genetically modified peanuts would be removing the allergen, plant biotechnology can also introduce other benefits like seeds that need less water to grow or that come with built in protection from insects and disease. When will the allergy free peanut butter sandwiches be welcome in schools again? Not this September. In addition to the many years it takes for research, plant biotechnology products need to be fully assessed by Health Canada and the Canadian Food Inspection Agency for health and safety before being made available to Canadians. This extensive process takes time, but ensures that biotech crops are safe for people, animals, and our environment. So your first grader might be in university by the time allergen-free peanuts come to store shelves, but it will be worth the wait. www.newscanada.com index

A golden solution to malnutrition (NC)—In Canada, where we're lucky enough to have access to an affordable and nutritious food supply, we're bombarded with images of people half a world away dying from malnutrition. One of the major health concerns in the developing world is vitamin A deficiency. The World Health Organization estimates that 190 million preschool children are vitamin A deficient around the world. Vitamin A deficiency leads to poor health, often weakening the immune system, with one of the most common effects being blindness. It's estimated that hundreds of thousands of children

go blind every year in the developing world. While the situation seems desperate and without hope, science may just have the answer. In 1999 researchers developed a prototype of what they called golden rice. They used genetic modification and plant breeding to produce a variety of rice rich in beta carotene, which the human body converts to vitamin A. Given that rice is a major staple in the diets of many of those in the developing world, this breakthrough offered new hope. Scientists have since improved the golden rice variety so that about one cup of the rice could supply about half of an adult's daily vitamin A requirements. Scientists continue to work on this potentially life-saving rice variety in hopes that one day it will help secure happy, healthy lives for millions of malnourished people around the world. www.newscanada.com

Education, more than income level tied to produce consumption: study by Canadian Grocer, January 11, 2012 A new study from Concordia University shows that people with lower education levels, even more than those with lower income levels, consumed fewer fruit and vegetables. An article in The Montreal Gazette said that the study, which was published in Nutrition Journal, found that despite evidence that the consumption of fruit and vegetables prevent disease and obesity, most Canadians don’t eat the recommended amount of five servings.

“People with less education were not as knowledgeable about the health benefits of fruits and vegetables,” said co-author Sunday Azagba, a PhD candidate in Concordia’s department of economics who specializes in health economics in the Gazette.

“This study furthers our understanding of how finances or lifestyle influence fruit and vegetable consumption to eventually target groups to promote better nutrition policies.”

Data was collected from almost 94,000 people aged 18 to 69.

Other study results included: people with low education and low income eat produce about 4.5 times a day, while those with higher education and income eat it over five times a day; people with higher education levels ate carrots and apples more frequently, regardless of demographic and lifestyle factors; and people with a strong sense of community tend to eat more fruit and vegetables.

The study’s results show the importance of community-based programs in educating people about the health benefits of produce. index

Member News

Cookbook Authors Donate Launch Proceeds to Charity Ellie Topp, P.H.Ec. and Marilyn Booth, authors of Fresh & Healthy Cooking For Two (Paperback, 160 pages Publication Date: Oct. 21, 2011; $24.95; ISBN: 9780887809828) launched their new cookbook on Dec. 6, 2011 in Ottawa and previously in Sarasota, Fl. Refreshments included samples from recipes in the book and were enjoyed by members and friends of Ottawa HEA. Proceeds from all books sold were donated to the Multifaith Housing Initiative, www.multifaithhousing.ca, dedicated to providing affordable housing in the Ottawa area. Ellie generously donated 4 copies of her book to OHEA for review or undraiser. f

This book in Review by Mary Carver, P.H.Ec. I love new cookbooks - especially those written by P.H.Ec. colleagues because I immediately trust the recipes and appreciate the generous knowledge shared.

Fresh & Healthy Cooking For Two, by Ellie Topp, P.H.Ec. (pictured) and Marilyn Booth (Formac) is available in bookstores for $24.95 or less. It easily answers the recurring and ageless question, what should I cook for two?

This beautifully illustrated soft-cover collection focuses on well-tested, nutritious and tasty dishes that are simple to prepare. Recipes follow Good Guide recommendations for promoting health and reducing risk of chronic illness. And indeed, it seems all Boomers are looking for a healthy diet in 2012! Every recipe includes a nutrient analysis and many include gems of related information that makes the book delightful to read. Recognizing that most people require at least 1800 calories per day, the authors rationalized the amount of sodium needed, listed in milligrams, to be fewer than the number of calories in each recipe. That’s pretty smart!

The Fruit and Nut Breakfast Bars were a popular and healthy treat for my bridge group and with mid-morning tea at my computer. Mixed Mushroom Panini with Sweet Onions and Emmenthal Cheese made an impressive hot lunch one frosty day in January.

Two already-favourites are the Grapefruit Salad with Currant Glaze and a sprinkle of pomegranate seeds - perfect for the holiday season, and a Spinach Sprout Salad which uses fresh bean sprouts and toasted sesame seeds with a Japanese-inspired rice vinegar dressing.

Chicken with Wine and Sweet Potatoes, large pitted prunes and a hint of ginger and cumin is currently simmering on my stove as I write this. If it tastes half as wonderful as the aroma suggests; dinner will be a hit in about 20 more minutes.

Welcome New OHEA Members

OHEA would like to welcome Cindy Norridge, P.H.Ec. as a Registered Member. Cindy graduated from Ryerson in 2005 in Nutrition and Food. index

Branch News

London HEA - LHEA held their December/Christmas meeting at the home of member Carol Morgan. It was a delightful get together for about 25 members including a number of Brescia students. Members took appetizers/hors d’oeuvre so you imagine the spread of food. As in the past LHEA made a seasonal charitable donation, and this year the recipient was Life Spin. It is a registered charity that was formed in London by sole-support mothers in 1989 for the alleviation of poverty. Project funding and direct donations support their work. They offer a “Free Store”, where local residents in need can pick up household items, clothes, coats, shoes, toys, books, and even furniture. At Christmas they match families in need with sponsor families, classes, businesses etc. LHEA chose to support teens this Christmas as that group can be a challenge to find suitable things for donation, so teaming with Life Spin was a natural fit. Christmas was brighter for a few lucky recipients. The next meeting will be March 8th at Brescia and focus on Textiles. Heather Bennett will discuss her Quilting hobby and Deb Campbell, P.H.Ec. will present on Felting. The AGM will be May 10th at Michael on the Thames restaurant – details to be firmed up soon. Niagara Region HEA is busy planning the next two spring meetings. The major fund raiser for the year will be a showing of Sing-Along Mamma Mia at a boutique movie theatre in Ridgway, on April 2nd. Funds for our annual scholarship will be raised through ticket sales and a small silent auction in honour of World Home Economics Day. Our last meeting of the year and AGM on May 30th will be a celebration of the Bicentennial of the War of 1812. There will be an old fashioned tea at MacFarland House and a guest speaker on the Food and Fashion of 1812. Guests and friends are invited to attend both these meetings. Ottawa HEA members and friends gathered at Shepherd’s Fashions on October 6th for a fun night of Food, Fashion and Fundraising. Staff at Shepherd’s welcomed a full house of enthusiastic OttHEA and OCW members with tasty nibbles before an in-store fashion show. A percentage of the Sunday night sales was donated to Ottawa’s Multifaith Housing Initiative (MHI) - a community-based response to the housing crisis in

ttawa. The event was organized by Elaine Silverthorn, P.H.Ec. and Marilee Fazil. O Micah Garten, Administrative Manager of MHI said, ‘The $587.50 raised will go a long way. We can paint a unit for a family moving in and provide bolts on doors to help tenants who have left abusive relationships to feel more secure. I speak with tenants every week who are incredibly grateful for the safe home that MHI provides and I hope you can share this sentiment with Ottawa HEA members. Read more about MHI at:

ww.multifaithhousing.ca/w On Feb. 29th, OttHEA members will gather to hear author Joy Forbes OCT, tell tales from her fascinating book ‘Perseverance, Pranks and Pride - Tales of the One Room Schoolhouse’. www.oneroomschoolhouses.ca/

Stephanie Varriano, (L) of Brescia receives a $500.00 Ottawa HEA Scholarship from Dr. June Matthews at the Brescia Awards Presentation in November 2011. Over the course of her degree, she has attended the ACHES (Association of Canadian Human Ecology Students) annual conference in Moncton, Winnipeg and Edmonton, and helped to plan it in 2009 at Brescia. Stephanie took on her first leadership position in first year when she was elected by her class to be the First Year Representative for the Students' Human Ecology Association (SHEA). She was then chosen to be the VP Nutrition, the Special Events Coordinator the following year, and this year she has led the executive team as President. In 2010 Stephanie completed a 4-

month internship in Tanzania, East Africa working with women's right organizations that produce probiotic

yogurt to help the HIV/AIDS population in rural communities. Last summer, she worked in France for 2 months helping with a large Type I Diabetes study at the prestigious Institut Paul Bocuse Research Centre. Upon

raduation this spring, Stephanie hopes to complete a Master of Science in Foods and Nutrition. g

Courtney Fowler, a 3rd year Food and Nutrition student of Ryerson University, was a recipient of a $500.00 Ottawa HEA Scholarship in November 2011. Courtney is a former Family Studies student of OHEA member, Elaine Silverthorn, P.H.Ec. at the Earl of March High School in Kanata. Since she was very young, Courtney has had a love of food. ‘Some of my fondest memories are of strawberry picking or baking pies with my Grandma,’ she writes. While she competed as a synchronized swimmer in her hometown of Ottawa, Courtney became fascinated with nutrition. She was experiencing how different foods impacted her performance. Currently, she volunteers once a week with a RD who works with lung and liver transplant patients at Toronto General Hospital. 'My plan after Ryerson is to complete a Master of Applied Science Food/Nutrition at the

University of Guelph in the combined masters/internship program. One day, I would like to move back to Ottawa and become a RD at CHEO. ‘Thanks again for selecting me to receive this scholarship, I am honored and greatly appreciate it.’ Quinte HEA – The next meetings are Monday, February 27th, 100 Mile Diet, Kaaren Christ and Monday, March 26th at 4:30 p.m., Pregnancy Crisis Centre, Trenton. For more details contact: jtwamley@percom.net Toronto HEA – Information Evening with Charles MacPherson, Tuesday, February 7th, 6:30 – 8:30 p.m., Academy for Butlers and Household Managers, 507 King Street East. Charles MacPherson brings 22 years of experience in household management. Members: $10.00 Guests: $15 Students: $5.00. RSVP by Wednesday, February 1st to Kathleen McKay at km.mckay@rogers.com or 905-513-1440.

Update from SHEA by Stephanie Varriano, SHEA President

To begin the Winter 2012 term, four SHEA executives and two SHEA members travelled to Edmonton for the annual ACHES conference. This year we learned about the textiles division at the University of Alberta, a facet of the profession we Brescia students learn little about. We took a tour of the vast collection of women’s fashion from all over the world for the last century housed there. We also expanded our professional knowledge in other areas of Human Ecology, through a diverse itinerary of presentations and activities. We heard from professors, entrepreneurs, a financial planner, community workers, and many more working in the Edmonton area. The conference also included fun activities, a boot camp workout class, a mixer evening with AHEA (Alberta Home Economics Association), and many amazing meals. Networking with other Canadian students in our field was an enriching experience that we were able to share with our peers upon returning to Brescia.

index

Look for it

Get in the kitchen and Cook! by Emily Richards, P.H.Ec. Emily continues to create recipes for Canadian magazines and food companies. In her most recent cookbook, she helps families create weeknight meals and brings her guests into her kitchen as she entertains. Emily always promotes her passion for food but this time inspires families to get in the kitchen and COOK! This book is self published and is available online through her website, Jill’s Table in London and Thyme to Cook in Guelph. ($37.95; ISBN 0-9878263) www.emilyrichardscooks.ca

We’re not Blended - We’re Puréed: A Survivor’s Guide to Blended Families by Diana Brandmeyer and Marty Lintvedt Can two families learn to cohabitate? In peace? Ever? The authors (one an accomplished author with a background in education and psychology - the other a professional counsellor and member of the International Association of Marriage and Family Counsellors) have created an engaging, readable text that is held together with humor and liberally peppered with informative commentary. Clinically sound informational sidebars and useable dialogue provide practical and proven communication tools. (Paperback, $11.69; ISBN 9780758617910)

Spilling the Beans: Cooking and Baking with Beans and Grains Every Day by Julie Van Rosendaal and Sue Duncan (Whitecap Books) This book reiterates what we know about beans, lentils and grains, they are nutritious, inexpensive and easy to cook. For a few more reasons to eat more: • They’re Canadian: Canada is by far the world’s largest exporter of lentils, with the majority from Saskatchewan. Chances are, if you’re eating lentils or legumes, they’re from the Canadian Prairies. • They appeal to vegetarians, vegan and meat-eaters alike and are fine for diabetics and those on gluten-free diets. • They are good for the environment: Lentils fix nitrogen in the soil so the farmers use less when planting future crops. Also, these fields require less ploughing and weeding than other crops, so they not only reduce labour, they also use less fuel.

With humorous anecdotes and current factoids on health, the authors explain beans and flatulence as well as the simple process of soaking and cooking dried beans. Aside from the expected soups, side dishes and entrees, there are recipes for granola bars, carrot cake, biscotti, pizza dough and even candied lentils which can double for graham crumbs. (Paperback, $30; ISBN 97817705004419)

Mix by James McIntosh Congratulations to Home Economist James McIntosh (UK) who has won a big award for his Chinese TV series - "Food Adventures on the Silk Road", produced by China Food TV and Gourmand International. McIntosh won the first prize of Awards for Outstanding Digital Radio and TV Programs in 2010. This award was given by China Radio and Television Association, the national association of radio and television industry in China. This is an extremely prestigious award, the best a food show has ever received at this top event, and a rare success for an international co-production in China. In July 2009: UK's leading Home Economist won a prestigious international award for

his first book - the Gourmand Award for the "Best in the World" Cookbook in a Series for his ground breaking first book Mix. (Paperback, $7.87; ISBN 9781906316143)

Media Release Update Food Allergen Labelling in Canada, an OHEA media release by Carol T. Culhane, P.H.Ec. was picked up in its entirety by the Ontario Farmer (a SunMedia weekly out of London, ON) December 6, 2011 and also by the Manitoba HEA and by Locking Hearts. It was also picked up by the Ontario Council of Women and sent to all of its affiliates. It is available for review at: www.ohea.on.ca Another OHEA media release entitled, Enhance Flavour with Veggies instead of Salt by Ellie Topp, P.H.Ec. based the concept of her new book Fresh & Healthy Cooking For Two is expected to be used by Fifty-five Plus Magazine to compliment an article they are doing in the Spring. The release was picked up by the Ontario Council of Women, St. Mary’s Journal Argus in mid-November and is available on the Manitoba HEA website and at www.ohea.on.ca

For Students and Teachers: Lesson plans and other resources available from Statistics Canada are available at:

ww.statcan.gc.ca/edu/index-eng.htmw Generational change in paid and unpaid work www.statcan.gc.ca/pub/11-008-x/2011002/article/11520-eng.htm Canadian researchers launch national index of well-being Index, 12 years in the making, tracks quality of life in Canada - University Affairs www.universityaffairs.ca/canadian-researchers-to-launch-national-index-of-wellbeing.aspx Check out this impressive list of Nutrition Scholarships Available in Canada: www.canadian-universities.net/Scholarships/Nutrition.html Aprons: My Grandmother Used to Wear One, by Home Economist Diane Shink of Montreal showcases 63 aprons in her large collection – 747 and counting! Diane’s extensive knowledge and experience of fabrics and quilts are brought to bear in the descriptions of the aprons. Read more: www.dimacquilt.com/aprons.html Textile Museum of Canada: Choose a textile. Choose a question. Join the conversation on Social Fabric. www.textilemuseum.ca/socialfabric/Home.aspx?lang=en-ca

index

Upcoming Events

WINTERLICIOUS January 27 – February 9, 2012 Celebrating its 10th year. Savour mouth-watering culinary events and indulge in great food at great value with the ever-popular prix fixe restaurant promotion.

www.toronto.ca/special_events/winterlicious/2012/index.htm

The CFRA Show (Canadian Restaurant and Foodservices Association) March 4 – 6, 2012

Direct Energy Centre, Toronto http://crfa.ca/tradeshows/

March 8, 2012 International Women’s Day - check for local celebrations and activities. International Women's Day is a global day celebrating the economic, political and social achievements of women past, present and future. In some places like China, Russia, Vietnam and Bulgaria, International Women's Day is a national holiday. Why: Suffragettes campaigned for women's right to vote. The word 'Suffragette' is derived from the word "suffrage" meaning the right to vote. International Women's Day honours the work of the Suffragettes, celebrates women's success, and reminds of inequities still to be redressed. The first International Women's Day event was run in 1911. 2011 was the Global Centenary Year. Let's reinvent opportunity for all women.

Canada Blooms March 16 – 25, 2012 Direct Energy Centre, Toronto www.canadablooms.com The theme for 2012 is CityCulture. New This Year! Co-location with the National Home Show, so you can attend both 10-day events for the price of one.

World Home Economics Day March 21, 2012 IFHE - International Federation of Home Economics, http://ifhe.org/

COUNTYLICIOUS March 23 – April 16, 2012 Prince Edward County http://countylicious.ca Similar to Winterlicious, 10 restaurants in the county feature prix fixe menus – 3

courses for $30 to $35. Four weeks of culinary madness.

IACP 34th Annual Conference (International Association of Cooking Professionals) March 29 – April 2, 2012 Fashioning Food. New York. Millennium Broadway Hotel Times Square, N.Y. For details, go to www.iacp.com

The Green Living Show April 13 – 15, 2012 Direct Energy Centre, Exhibition Place, Toronto www.greenlivingonline.com

Good Food Festival & Market May 4 – 6, 2012 20th International Centre, Halls 1 and 2. Mississauga www.goodfoodfestival.com

index

OHEA AGM CONFERENCE 2012

Join us in Toronto for the 33rd OHEA Dinner and Annual General Meeting

March 23rd 6:00 p.m. – 9:00 p.m. at George Brown The Chefs’ House

with the 2012 OHEA Conference

What the P.H.Ec.?#@%! March 24th 8:30 a.m. at Ryerson

For more details www.ohea.on.ca/Conference2012 Student Media Release Contest Looking for unique opportunities to build your resume? Here's a chance to do just that and see your name in lights! The Ontario Home Economics Association is calling on you for submissions to our inaugural Write a Media Release contest! Each year, our media release program generates great exposure for OHEA and Professional Home Economists as our releases get picked up by online, print and television outlets across the country! The OHEA prides itself on providing up-to-date information to Canadians on all things family, food, finance and health. To find out more about what we're looking for, visit our archive of releases from the past 10 years. Submission deadline: March 1, 2012 Submissions to: Erin MacGregor, RD, P.H.Ec. OHEA VP Communications erinmmacgregor@gmail.com Topic: Get those creative juices flowing - we're looking for hot new ideas, advice or research that relates to the diverse field of home economics! The more timely and relevant the topic to Canadians, the more pick-up the release and the author (that's you!) are likely to get. The winner(s) will be announced at the OHEA Annual Conference: March 24, 2012 at Ryerson University so mark your calendars now! The winner will receive a prize and the incredible opportunity to work with an editor and our public relations coordinator to officially release their submission to our Canada-wide media distribution list. Once distributed, the OHEA communications team will provide you with support for any interview requests you receive as a result of your release. Good luck to all who enter!

Conference Sponsorship

We would like to invite you to be a sponsor for our conference. Your support could be in the form of cash donation or door prize/raffle item. Your generous sponsorship will help offset costs to the association for ongoing professional development at this event. Benefits of the sponsorship plan include recognition on printed material, signage and on-screen the day of the conference and promotional pieces for the delegate bags. The levels of sponsorship are:

Platinum Level $1000 Gold Level $ 500 Silver Level $ 250 Bronze Level $ 100 Student Sponsorship $ 50

Other possible suggestions for sponsorship: packaged food for breaks and lunch, door prizes/raffle items, silent auction items, gift certificates and coupons. For further details on sponsorship, please contact Joan Ttooulias @ allister.joan@sympatico.ca or Mairlyn Smith @ mairlynsmith@sympatico.ca. If you know a

usiness or individual that the sponsorship team could approach, please let them know. b If you would like to be an exhibitor, contact Nancy Greiter at nancyohea@rogers.com.

NewsLink Submissions NewsLink is written by members for members, and we want to hear from you! Help us keep NewsLink interesting and relevant by sharing your ideas and stories. We're calling on all members; active, retired and student for NewsLink submissions for our upcoming Spring 2012 issue. Submission can be as short as 200

ords, so let us hear your voice! w

Please email to Nancy at nancyohea@rogers.com by April 9, 2012. index