T8N April 2018

April 2018  t8nmagazine.com

KEEPING IT

FRESH Growing local greens year-round

CANNABIS LEGALIZATION

A green era begins

KINGSWOOD Then & Now

FOREST BATHING

Finding peace of mind in the woods

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Contents

T8N MAGAZINE

VOLUME 5 ISSUE 4 April 2018 PUBLISHER

Rob Lightfoot ART DIRECTION

Brenda Lakeman, Correna Saunders PRODUCTION MANAGEMENT & DESIGN

Correna Saunders PHOTOGRAPHY

Brenda Lakeman COPY EDITOR

Amy Lightfoot DESIGN INTERN

Kim Clarke EDITORIAL INTERN

Markwell Lyon CONTRIBUTORS

Jennie Drent, Markwell Lyon, Vanessa Michaud, Robert Michon OFFICE MANAGER

Conversations

Living

6

21

Cannabis Legalization A green era begins

Arts & Culture 11 14

18

26

Bringing the elements indoors

City 28

MEET YOU THERE The OLiV Tasting Room Healthy Inspiration for Your Kitchen

Trending 30 32

4 T8Nmagazine.com

May We Suggest

Finding peace of mind in the woodsicious

THEN & NOW Kingswood Then & Now THE 8s It’s Elementary

TRULY DEEPLY MADLY

Forest Bathing

Growing local greens year-round

We can’t agree to disagree anymore

16

Off-the-hook delicious

Keeping it Fresh

IN THE SPOTLIGHT The Paris Agreement

FOOD & GATHERINGS Fishful Thinking

Squeeze the Day Debunking the myths around juicing

All-Natural (adj.)

Hollow advertising or helpful label?

Janice Lightfoot CONTRIBUTING AGENCIES Image page 6 ©openrangestock/Adobe Stock Image page 7 ©Karen Roach/Adobe Stock Image page 8 © Vecster/Adobe Stock Image page 14 ©d1sk/Adobe Stock Image page 16 ©Storyblocks Image page 21 ©grinchh/Adobe Stock Image page 22 ©FomaA/Adobe Stock Image page 23 © julie208/Adobe Stock Image page 24 ©mahara/Adobe Stock Image page 26 ©Chlorophylle/Adobe Stock Image page 30 ©kirasolly/Adobe Stock

ISSN 2368-707X (PRINT) ISSN 2368-7088 (ONLINE) For editorial inquiries or information, contact T8N magazine at info@t8nmagazine.com. Have something to say? Letters, suggestions or ideas can be sent to letters@t8nmagazine.com.

FOR ADVERTISING INFORMATION

Rob Lightfoot

rob@t8nmagazine.com 780 940 6212 or visit t8nmagazine.com T8N magazine is published 12 times a year by T8N Publishing Inc. Copyright ©2018 T8N Publishing Inc. Reproduction in whole or in part without permission is strictly prohibited.

Content marked by the Sponsored Content icon was produced in partnership between content producers and T8N magazine.

PRINTED IN CANADA

T8N PUBLISHING INC PUBLISHER & PRESIDENT

Rob Lightfoot: rob@t8nmagazine.com

Snailmail: #176, 311 Bellerose Drive, St.Albert AB T8N 5C9

CONNECT WITH US

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T8N April 2018  5

From the Publisher

Rob Lightfoot Publisher

IT IS SPRING, and spring is a time for things to start anew.

This applies to T8N Magazine as well. Last month, our founding Editor in Chief, Carmen Hrynchuk, decided to move on to pursue new opportunities. I wish to thank Carmen for her energy, ideas and personal investment in creating the magazine you read today. I cannot imagine having done this, or what the magazine would have been like, without her. Thank you, Carmen, for all your efforts.

But, again, spring brings new buds and new ideas. Our amazing photographic, design and editorial team has brought you fresh ideas to start the new season.

We present some flavourful ideas in our fish recipes and our profile of a local olive oil store. We offer some thoughts on a new and controversial industry – legal cannabis. And, of course, we have beautiful imagery that we hope will provide inspiration.

As T8N turns a new leaf, we sincerely hope you will continue to enjoy it.

About the Cover Special thanks to West Country Herbs, for giving us something fresh to enjoy while we wait for the last of the snow to melt!

IMAGE BY BRENDA LAKEMAN PHOTOGRAPHY

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Conversations

C

Legalization

A green era begins

ONE OF THE biggest news stories coming out of Canada

this year will certainly be cannabis legalization.

While its use for medical purposes has been legal here since 2001, in recent years calls for full legalization have gathered steam. This culminated in the 2015 federal election, when Liberal leader Justin Trudeau promised to legalize the once frowned-upon drug.

With cannabis set to become legal this summer, the provinces have been tasked with coming up with their own frameworks and regulations for its distribution and sale. Here’s what you need to know about legal pot, both nationwide and in Alberta.

What are the health effects of cannabis use?

Health Canada’s website describes cannabis as having “both potential therapeutic uses… and potential health risks.” As Canadians are already aware, it is sometimes prescribed for ailments like chronic pain, loss of appetite for HIV patients, and nausea for patients undergoing chemotherapy. The chemical in cannabis that causes the body’s response is called tetrahydrocannabinol, or THC for short. Generally, THC has a relaxing and numbing effect on users, hence its medical uses. In fact, it is the active ingredient in a number of prescription painkillers on the market now.

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However, there can be negative consequences to cannabis use. For some users, the short-term effects might include confusion and fatigue, as well as overall impairment, including a loss of coordination and a reduced ability to react, pay attention and judge distances. That’s why it’s not a good idea to drive or operate machinery under the influence. Anxiety is also a possible short-term outcome, and in some people, psychotic episodes can even occur. As for long-term effects, there is a popular misconception that cannabis is non-addictive, but dependency can result with regular and heavy use. Youth are particularly at risk of this, as their brains are still developing. Other possible longterm effects include decreased memory and problem-solving skills, as well as hyperactive behaviour.

What are the basic regulations, and how will they be enforced?

The Cannabis Act will allow Canadian adults to buy and possess legal cannabis; it will also restrict illegal marijuana and youth access to all cannabis. Adults may possess and share up to 30 grams of cannabis and also make cannabis products at home. Furthermore, they will be allowed to grow up to four plants at home from licensed seeds or seedlings (although some rental and condo agreements may forbid this). The Act also aims to educate the public on the risks of cannabis use and to improve quality control by licensing suppliers.

Amendments to the criminal code will punish those who break these regulations.

Giving or selling cannabis to a minor, or using a minor to commit a cannabisrelated crime, can result in up to 14 years in jail. Similar maximum penalties face those who import, illegally distribute or sell cannabis in large amounts, as well as anyone caught producing cannabis over the legal limit. Possession over the limit, meanwhile, may be punished by up to five years’ jail time for large amounts.

What about drug-impaired driving?

The possibility of stoned drivers on the roads is a concern that’s been raised by many Canadians. According to statistics released by the federal government in 2015, impaired driving was down 65% overall from 1986. Of the more than 72,000 offences in 2015, fewer than 2,800 involved drugs. However, incidents involving drug-impaired driving have, relatively speaking, been increasing lately. In 2009, the year that data was first collected, drug-impaired driving offences accounted for 2% of all impaired-driving incidents. In 2015, that had risen to 4%. It should be noted, though, that part of this rise is due to law enforcement becoming better able to spot drug-impaired drivers.

As a result, the federal government is taking a number of measures to improve detection and enforcement when it comes to drug-impaired driving. A pilot

CANNABIS PROHIBITION IN CANADA In 1923, cannabis was added as a prohibited drug by the federal government. However, it took a few decades before Canadian law enforcement paid serious attention.

Between 1930 and 1945, there were 25 convictions for cannabis; in 1972, there were 12,000.

T8N April 2018 9

project that ran from December 2016 to March 2017 tested various roadside drug-detection devices. It found that saliva testing worked well at spotting the presence of several drugs, including cannabis. New impaired-driving legislation will allow police to demand saliva or breath tests from any

increase minimum fines and maximum sentences.

The proposed limit for cannabis—or more specifically, THC—will be 2 nanograms (ng) per 1 ml of blood. Driving over this limit will be punishable with at least a fine. Driving with more than 5 ng of THC per 1 ml of blood, meanwhile, could result in jail time.

The amount of cannabis a person would have to smoke to reach this limit can vary greatly, but for many it could be as little as a few puffs.

Who will provide oversight?

The federal government will have control over most matters

driver they stop; they will also be able to demand blood samples if they suspect a driver is drug-impaired.

Additionally, the legislation will 10 T8Nmagazine.com

related to cannabis legalization. But a number of important responsibilities have been delegated to the provinces and even to municipalities. The federal and provincial governments will work together on issues like education and taxation, while the provinces will bear sole responsibility for distribution and wholesaling, workplace safety and retail. Provinces will also have the right to strengthen legislation in certain areas under federal jurisdiction—namely, possession limits, advertising and packaging, legal age and home cultivation. Municipalities, too, will share a number of duties with their

provincial and federal counterparts, but will have full responsibility over land use and zoning for retail locations.

Where and how will cannabis be sold in Alberta?

In our part of the country, the Alberta Gaming and Liquor Commission (AGLC) will oversee cannabis retail and distribution, and will determine which retailers can sell cannabis in Alberta through a licensing system. Licensed retailers will have to purchase cannabis from the AGLC (which in turn, buys from Health Canada-licensed suppliers, all of whom are Canada-based) and will not be allowed to sell anything but cannabis and approved accessories. In other words, cannabis sellers won’t also be stocking up on alcohol or cigarettes (or even munchies). The AGLC will keep the minimum age in Alberta in line with the drinking age of 18. However, anyone who appears to be under the age of 25 must show ID, and minors won’t be allowed to enter stores, even with an adult. Additionally, stores will have to be at least 100 metres from schools and provincial health care facilities.

Besides these brick-and-mortar outlets, which could be restricted by municipalities through zoning bylaws, the AGLC also plans to launch an online store to coincide with legalization. An age-verification system will be in place, and the usual regulations will apply. Note that the AGLC site will be the only legal online retailer in Alberta.

What is the process for becoming a licensed retailer in Alberta?

Getting a retail license comes with plenty of red tape, as might be expected. Applicants can expect extensive background checks, not only on themselves but also on associates, company shareholders and “key employees” who influence company operations. The purpose, of course, is to prevent criminal interests from entering

Will people be allowed to smoke in public?

SOUTH OF THE BORDER In the US as of January 2018, non-medical use of cannabis has been decriminalized in 13 states and legalized in nine states (plus the District of Columbia). In the legal states, the minimum age is 21, and personal cultivation is allowed in all but Washington. the market in any way. Applicants must also pay a variety of fees, including $700 annually for the licence, and get the approval of the municipality in which they plan to operate. Store security will be a serious matter, as retailers will have to provide, among other things, alarm and video surveillance systems along with secure product displays and storage areas.

There’ll be training, too. Similar to ProServe certification for liquor service professionals, employees at cannabis retailers will have to complete SellSafe training to become what the AGLC is

calling a Qualified Cannabis Worker. The program starts at the beginning of May and, according to the AGLC website, will “help licensed retail cannabis store staff understand how to sell legal cannabis responsibly.” Qualified Cannabis Workers will also be required to provide a criminal record check to be recognized by the AGLC. The AGLC started taking applications on March 6. There is no cap on how many licenses it plans to give out. Although an individual can own more than one store, nobody can hold more than 15% of the licenses in the province at any time.

Yes and no. In fact, it’ll be similar to the restrictions currently placed on tobacco use. People will be allowed to smoke at home, unless home is a non-smoking property, like an apartment building.

They will also be free to smoke outdoors —but with many exceptions. Cannabis smoking and vaping will be prohibited on hospital and school grounds and at childcare facilities. It will also be forbidden within a certain distance from public places where kids can be expected: zoos, skate and bike parks, playgrounds, sports fields, and outdoor theatres and pools.

Just like with alcohol, people won’t be able to use in motor vehicles—unless the vehicle is being used temporarily as a residence. Finally, municipalities will also have the right to impose additional restrictions.

What will the price be, and who will set it?

As with alcohol, the AGLC will be handling distribution in Alberta, and so it

T8N April 2018 11

DVRSBTQ

will set the wholesale price while stores determine their own retail prices. The AGLC will further decide the retail prices for the online store it plans to operate.

At the time of writing, these prices were not yet available. However, speculation across the country is that the price will be around $10 a gram, similar to its current street value, in order to prevent a black market from starting up.

How will it be taxed, and what are the expected revenues?

This past December, the federal government reached an agreement with the provinces and territories to share the revenue from a cannabis excise tax. Ottawa has set a rate of 10%, or a dollar a gram (if the price is indeed $10 a gram). Each province and territory still has the right to impose sales taxes, likely driving the price up in a few provinces. And, of course, the GST will be applied. The deal will see tax revenue split 75/25 in favour of the provinces and territories, with the feds’ share capped at $100 million a year. That’s based on federal projections of $400 million a year in revenues, although other estimates have been much higher. Nonetheless, as per the current agreement, anything over $400 million will go to the provinces.

How do Alberta’s plans compare with other provinces?

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Like Alberta, most provinces will be selling and overseeing pot sales through their liquor commissions. British Columbia and Ontario will allow a mix of public and private stores, while all of Quebec’s stores will be public. Nova Scotia’s liquor commission plans to sell both alcohol and cannabis in its stores.

A number of provinces, including Nova Scotia, have set possession and cultivation limits similar to Alberta’s: 30 grams per person and four plants per household.

In Quebec and BC, on the other hand, it will be illegal to cultivate pot at home. A majority of the provinces have set a legal age of 19—even Manitoba, where the drinking age is 18. Finally, while Alberta and Quebec will allow cannabis use anywhere that tobacco is allowed, Ontario and a few other provinces will restrict it to private residences. t8n

SUMMER MAY NOT have arrived just yet,

KEEPING IT

Growing local greens year-round

but that doesn’t mean you can’t enjoy some freshly grown, local herbs while you wait for the last of the snow to melt. West Country Herbs, a service run by Morinville Greenhouses, keeps production of herbs and salad greens going all year long, hydroponically, so that their customers don’t have to wait for a bright summer day to cook with fresh greens. Of course, something like this doesn’t come from out of nowhere—it’s very much a community effort. West Country Herbs supports the local community, and the local community supports them in turn. To fully appreciate the novelty of having fresh, local ingredients available year-round, it’s helpful to know how West Country Herbs got started, who they are and where they’re going in the future.

Take a look.

T8N April 2018 13

Words like “fresh,” “local” and “organic” have become marketing buzzwords but for Greg and his parents, they have long been a way of life.

“The smaller size of my parents’ business meant that they couldn’t meet the needs of large buyers, and that automatically put the focus on community,” Greg says. “Today we exclusively supply to smaller, independent retailers. Places like the Italian Centre, Sunterra and Mercato in St. Albert.”

West Country Herbs first got off the ground in 2007, but the story of Morinville Greenhouses actually goes back a bit further than that. The business was founded in 1974

by Elise and Jim Marles, the parents of current greenhouse manager, Greg Marles.

Both were employed in the city, Elise as a waitress and Jim as a plumber, but they quit their jobs and moved into the country, as Greg puts it, “To build a different life for themselves.” Part of this different life focused on building strong business ties within the community.

Greg has carried on their tradition, and West Country Herbs is an extension of that same philosophy. In the last decade, the demand for fresh, local ingredients has skyrocketed, and according to Greg, he was well positioned to meet the demand. “We just saw a niche to fill,” he says.

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Since herbs like basil don’t last very long in transport, Greg has to make same-day deliveries as soon as the crops are harvested. As it turns out, though, this is exactly what the market has grown to expect in the era of locally-sourced ingredients.

Whether you want to call it serendipity, or excellent market-trend analysis, West Country Herbs already had the infrastructure in place to meet the demands of an increasingly inquisitive consumer base. “Locally-sourced foods are becoming so important to people,” Greg says. “People want to know where their food comes from and how it was grown. And it’s nice for me to be able to say that I grew it myself, and explain exactly what the procedure was.”

As tastes and trends shift, the conversations Greg has with his customers allow him to make changes quickly. “People are always looking to try new ingredients, some of which might not traditionally be available in Canada,” he explains, “but growing with hydroponics in short cycles means that we can experiment with lots of different kinds of products.”

While some people might be tired of words like “local” appearing on every product they see, the heightened taste and quality of local organics is undeniable. It’s comforting, too, to know that West Country Herbs was there long before “local” started trending, and that they were experts in their field while the rest of us were still figuring it all out. t8n T8N April 2018 15

in the

Spot light

The Paris Agreement We can’t agree to disagree anymore

THE WORLD IS getting warmer,

and it’s doing so at an alarming rate. The nations of the world have come together before, with initiatives like the Kyoto Protocol, to try to curb climate change, but haven’t had much success. In 2015, another attempt was initiated by the United Nations. In itself, the Paris Agreement is promising, but some worry that it is already falling apart as powerful countries like the United States threaten to withdraw from the initiative.

ultimate goal of the agreement is to keep the average global temperature from rising more than 2°C above pre-industrial levels.

So far, 195 countries have signed the agreement, including the world’s top emissions offenders: China, the United States and the European Union. The agreement itself is non-binding, and there is no penalty for pulling out or failing to meet emissions targets. Rather than acting as a law, the purpose of the agreement is to create an international culture of accountability and to encourage competition in cutting down emissions.

What IS the Paris Agreement?

The importance of 2°C

At its core, the Paris Agreement is a treaty put forth by the United Nations with the goal of combatting climate change. The countries that have signed on to the agreement have pledged to reduce their greenhouse gas emissions by whatever extent they are able. The

Temperatures around the world are known to fluctuate wildly with the changing of the seasons, and things like mini ice ages and heat waves have been known to alter temperatures for years at a time. So why is two degrees such a big deal?

16 T8Nmagazine.com

For all of pre-industrial human history, and even dating back into the geological record, temperature fluctuations have always corrected themselves over time.

But since we started burning fossil fuels in the 1800s, global temperature averages have been rising faster and higher than ever before, and they show no sign of slowing down—much less reversing. Climatologists see 2°C as a point-of-no-return. After that point, evidence shows that the world’s glaciers and ice caps will disappear, the ocean levels will rise and extreme weather will become the norm. Glacial and polar ice can’t be put back once it is melted, at least not by current technologies.

Once it’s gone, it’s really gone.

DID YOU KNOW? Current projections show that sea levels could rise 65-80 metres by the end of the century. This would place coastal cities like Vancouver, Halifax and even low-lying inland cities like Montreal, completely underwater.

The American Controversy Only a few months after taking office in 2017, American president Donald Trump announced that he did not plan to abide by the Paris Agreement, and that he would formally withdraw the United States at the earliest date that the agreement allows, November 2020.

Trump has been very public about his denial of human-caused climate change, and sees the agreement as being contrary to his goal of bringing America back to its industrial golden age. He has even implied that the agreement, and belief in

FUN FACT Canada signed onto the Paris Agreement in 2015, committing to reduce national greenhouse gas emissions by 30% by the year 2030.

While the Canadian Government remains committed to this promise, it is not yet clear how it will be achieved. climate change in general, is a plot to weaken America’s economy. This mindset poses a large problem for the Paris Agreement and for the world at large. America is the second-largest polluter in the world, accounting for roughly 14% of global emissions. By comparison, Canada accounts for only 1%.

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When it comes to fighting climate change, every little bit helps, but without American involvement, participation in the agreement becomes largely a symbolic gesture for most of the signatory nations. The goals of the agreement can only be met if all the world’s main pollution emitters agree to participate. t8n

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Then & Now

Kingswood

Then & Now

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AT ONLY 32 years old, Kingswood

1980s

is one of St. Albert’s newer communities. But those three short decades have been far from quiet.

You might have noticed while driving through Kingswood that the area doesn’t seem entirely finished. It’s true—while development started in the mid-1980s, it hasn’t quite wrapped up yet.

K ingswood has, one th ing is certain: the full story of the area hasn’t finished being told.

Like most other areas in St. Albert, before Kingswood was developed into the residential zone we know today, it was home to farm fields. In the summers, the land was covered in crops and when the winter snows came, cross-country skiers would lay claim to the western region along the riverbank. In later years, the St. Albert Nordic Ski Club would formalize their activities in the Kingswood Day Area by building their own facilities, but in the early 1980s, it was simply a great place to ski outside of the city. But all that would soon change.

The residential plans for Kingswood were finalized in 1986, and construction started soon after. In contrast to the previous generation of urban development, it was decided that Kingswood would contain no commercial space and would be almost exclusively residential.

1990s Construction of homes continued into the 1990s, with two distinct areas developing. Homes were built in the south along Poirier Avenue, while homes in the north were built along Sir Winston Churchill Avenue. The idea was that the two sections would eventually meet in the middle, where they would be joined by a public park and a school accommodating the children of the community.

In 1991, Holy Family Catholic Parish opened its doors in the southwestern corner of Kingswood, making it the first Catholic church to be built in St. Albert in well over a century. St. Albert Parish, the city’s only other Catholic church, was finding it difficult to accommodate the city’s rising population.

DID YOU KNOW? In the winter months, the Kingswood day area turns from a grassy field into training grounds for cross-country skiers. The St. Albert Nordic Ski Club maintains trails for everyone to use.

2000s By 2002, it became clear that the original development plan for Kingswood, the one with the public park and the school, wasn’t going to work out as expected.

The original agreement between the City of St. Albert and the land developers, a company called Canterra, made provisions for a school to be built on the land in the centre of Kingswood, but it did not specify what kind of school. The municipal government and the schoolboard felt that a high school would be the best use of the land, but the developers did not agree. Unfortunately for the residents of Kingswood, the land remained undeveloped, with no park to enjoy, fewer homes than originally promised and no school to send their children to.

FUN FACT You could say that the homes in Kingswood are “fit for a king.”

Kingswood has the largest concentration of high-priced homes in St. Albert, with the median value coming in at $601,000.

Today In 2012, the disagreement between the City and the developers flared up again.

The city re-asserted that a high school was needed in the area, but the developers argued that the road system wouldn’t be able to handle so many drivers.

In addition, they worried that such a large amount of young, inexperienced drivers coming in from rural areas would endanger the residents of the community.

“Teenagers,” said the developer, “do not make good neighbours.”

With neither side willing to budge on their position, the land remains dormant, serving as a small reminder of the previous purpose of the land: tall fields in the summer, cross-country skiers in the winter. t8n

T8N April 2018 19

The 8s

It’s Elementary

1

Bringing the elements indoors

EARTH, AIR, FIRE and water—the classical elements say

a lot about our ancestors’ connection to the world outside.

With all our modern comforts and technologies though, it’s a connection that can feel like it’s missing from our lives. Fortunately, there are a lot of ways to bring those elemental powers into your home, so it’s not a difficult connection to rediscover. The simple joys of minerals, rocks and oils can spruce up your home in so many ways.

Just have a look at these diamonds in the rough.

1. Krystyna Glass Hand Blown Glass Oil Lamps, from Modern Eyes Gallery and Gift, $74 each

2. Madoc Rocks Handmade Rock Coasters , from Season’s Gift Shop, $10 each

3. Gemstone, Sandalwood and Essential Oil Lava Diffuser Bracelets, from Frog Alley, $20 each

4. Sundhed Pure Himalayan Salt Lamp (4-6kg), from Amaranth Whole Foods, $35.99

5. Glee Jewelry ‘Thelma’ and ‘Janaka' Necklaces from

Seasons Gift Shop, $32 & $36 with ‘Geode’ Earrings, from Seasons Gift Shop, $30

6. S. Pellegrino Carbonated Natural Mineral Water, from Mercato, $2.64

7. AOW Solutions Ultrasonic Oil Diffuser, from Amaranth Whole Foods, $92.79 with AOW Solutions Essential Oils - Eucalyptus, from Amaranth Whole Foods, $6.69 and AOW Solutions Essential Oils - Clear the Air, from Amaranth Whole Foods, $18.29

8. Living Granite Air Plants, from Home Depot, $6.99 each t8n

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Greater Edmonton’s ESSENTIAL SUMMER GUIDE

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Food & Gatherings

Spaghetti with Tomato Mussel Sauce

Fishful Thinking Off-the-hook delicious

FROM THE WATER to our plate, fish is best

when it’s fresh. Yet, buying fresh fish can be tricky. So here are a few things to keep in mind: fresh fish will have bright, clear eyes; when possible buy a whole fish with its head still attached; the gills should be bright red; scales will glisten and adhere to the skin; and shrimp and prawn flesh should be translucent and odorless. With these rulesof-thumb tucked into your shopper’s bag, here are a few recipes a try.

T8N April 2018 23

Trout Kebabs Everyone loves food on a stick. You don’t have to use utensils, and you may not even want to use a plate as you can eat right off the skewer. These kebabs are also good when done on the barbeque.

2 lbs trout fillets (fresh is possible) ½ cup extra-virgin olive oil (medium pepper intensity)

3 tbsp lemon juice Pinch of each sea salt, ground black pepper and fresh dill

15 cherry tomatoes 1 cucumber, unpeeled 15 Brussels sprouts, cooked

Cut the fillets into 1-inch cubes. In a mason jar, mix olive oil, lemon juice, salt, pepper and dill together, and shake well. Put the trout into a glass dish, and pour over the marinade, tossing the fish to coat evenly. Cover with a lid or plastic wrap, and set in the refrigerator for 1 hour.

About 15 minutes before the fish is to come out, preheat the oven to 450°F. Wash the tomatoes, and slice the cucumber into 1 inch pieces. Wash and dry 4 to 6 metal skewers that measure about 12- inches long. Remove the fish from the refrigerator, and starting with a vegetable, alternate the fish, cucumber, tomatoes and Brussels sprouts onto the skewers. Set the kebabs on a cooling rack set in a baking sheet, and brush over the marinade. Cook the kebabs for about 15 minutes, brushing on the marinade every-so-often. Serve immediately on its own or with rice.

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Salmon en Papillote The best way to cook fish is in its own juices or by steaming. Cooking en papillote does both. And the best thing about this method—no pans to scrub afterwards.

4 small salmon fillets Sea salt and ground white pepper, to taste 5 tbsp unsalted butter 2 carrots, thinly sliced

1 zucchini, thinly sliced 1 lemon, thinly sliced 4 fresh parsley sprigs 4 tbsp white wine 4 bay leaves

Preheat the oven to 400°F. Wash and pat dry the salmon fillets then season with salt and pepper, and set aside. In a mediumsized frying pan, melt 4 tablespoons of the butter, and just as it starts to foam, sauté the carrots over medium heat until they’re just tender. Remove from the heat. Cut 4 pieces of parchment paper into heart shapes (traditional shape for papillotes) that will be approximately 2 inches larger than the fillet. Melt the remaining butter, and brush a little on the parchment hearts then lay one fillet on the right-hand-side. Pour 1 tablespoon of wine onto each fillet, then divide the zucchini, lemon, carrots, bay leaves and parsley evenly among the 4 fillets.

Fold the parchment edges together using small, over-lapping folds at 1 inch intervals starting at the heart curve. Transfer the papillotes to a baking sheet and cook for 15–18 minutes or until the papillotes have puffed up with the steam. Remove from the oven and transfer to a plate. Carefully cut open and serve as-is in the parchment parcels.

Snapper in Greek Yogurt Sauce

Spaghetti with Tomato Mussel Sauce

The Greek yogurt keeps this fish succulent for a melt-inyour-mouth meal. It goes very well with roasted new potatoes and a spinach salad.

Want to feel like you’re anywhere on the Mediterranean?

Then this recipe is for you.

1 tbsp unsalted butter ½ cup red onion, thinly sliced 1 cup celery, diced 2 tsp lime zest 1 ½ cups Greek yogurt 2 cups fresh breadcrumbs

½ tsp sea salt ¼ tsp ground black pepper ½ tsp fresh dill, roughly chopped 4 large snapper steaks 4 pieces of foil (12 inch square)

Preheat the oven to 450°F. In a large frying pan melt the butter.

Add the onion and celery, and cook over medium heat for about 4 minutes or until the onions become tender. Remove the pan from heat, and stir in the zest, yogurt, breadcrumbs, salt, pepper and dill.

Cut 4 pieces of foil 12-inches square, and place a fish steak onto each piece. Spoon the yogurt mixture over each piece of fish until they’re thoroughly coated. Tightly seal the foil edges, and place them on a baking sheet. Bake in the oven for 30 minutes.

1/3 cup basil-infused extra-virgin olive oil 4 cloves garlic, peeled 1 lb mussels, cooked 8 oz Clamato™ juice 1 can diced tomatoes (28 oz)

¼ tsp sea salt ¼ tsp ground white pepper 8 oz uncooked spaghetti Handful of basil, roughly chopped

Heat the olive oil in a large sauté pan over medium-high heat.

Add the garlic cloves and brown them, stirring every-so-often so they don’t burn.

Add the Clamato™ juice, and simmer for 5 minutes. Remove the garlic cloves, add the mussels, and simmer for another 5 minutes.Add the can of tomatoes, and season with salt and pepper. Let the sauce simmer for about 30 minutes. Halfway through cooking, bring a pot of water to a boil for the pasta.

When the pasta is cooked, drain and put into a large serving bowl. Spoon the sauce over pasta and garnish with the chopped basil. You can further garnish with freshly grated Parmesan or a drizzle of basil-infused olive oil.

T8N April 2018 25

Cod Soup They say simple ingredients make for the best dishes. This soup has simple ingredients, but will wow even the most discerning of taste buds.

2 ½ lbs cod fillets (fresh if possible) 8 ¾ cups cold water 2 tbsp salt 1 tbsp whole Tellicherry peppercorns

1 bay leaf 4 tbsp unsalted butter ½ cup all-purpose flour ¼ cup white port Handful parsley, roughly chopped

Cut the cod fillets into 1-inch cubes, and put into a large stock pot. Pour in the water then add the salt, peppercorns and the bay leaf. Bring everything to a boil, and let it simmer half-covered for 1 hour. Strain the fish, reserving the stock in a large bowl or pitcher, and discard the bay leaf.

Melt the butter in the same stock pot. Add the flour, and cook for 3 minutes while constantly whisking. Slowly whisk in the fish stock to stop lumps forming. Stir in the port, and season with salt and pepper to taste. With a fork, break the cooked cod into flakes, and add to the soup. Garnish with the parsley.

Basic Beer Batter The carbonization in beer helps make this fish batter light and crispy. You can use it to batter any type of fish.

1 can lager beer (355 ml) 1 cup all-purpose flour, sifted 1 tsp sea salt

½ tsp ground sweet smoked paprika or ground cayenne pepper

In a large bowl, combine all the ingredients with a whisk until all the flour is combined. Allow the batter to sit for at least five minutes before dunking your fish. t8n

26 T8Nmagazine.com

D’Arcy’s Meat Market STEPPING OUTSIDE THE BUN

T

here’s a saying: two things you don’t want to know how they’re made—laws and sausages. However, people should know how these are made, especially sausages.

Many have eaten a sausage only to have our stomachs react unfavourably due to the high fat content, high salt content, or the presence of unnecessary fillers. But don’t give up on the links just yet. If you haven’t tried sausages from your local butcher, then D’Arcy’s Meat Market would like you to reconsider because not every sausage is made equal.

With the variety of spices that Silk Road offers, Kyle and his butchers can develop unique sausage flavours. And don’t think of sausages as only destined for the bun to be topped with the usual condiments. “People need to see the value of higher quality sausages. It’s still a lower cost meat compared to other quality meat, but it can add huge flavour profiles to other dishes,” says Kyle. Because of the sausage varieties, you can amp up almost any meal. Cut up an Italian sausage for spaghetti or slice a Cajun-flavoured sausage for gumbo, jambalaya or chilli.

Sausages are a type of processed meat, yet this term has some negative connotations because we envision sausages stuffed with unwanted animal parts and chemicals. But processed meat is any meat that has been marinated, seasoned or cured. “There’s a huge difference between the low-quality sausage found in some big chain grocery stores versus the high-quality, artisan sausages sold in butcher shops,” explains Kyle Iseke, owner of D’Arcy’s Meat Market.

And the staff at D’Arcy’s are there to help you. Kyle and his staff like talking to their customers, finding out what they like and imparting some rules-of-thumb when buying any kind of meat. If you’ve been disappointed with sausages in the past, try a butcher’s shop. Talk to a butcher about what they can offer and you may just find your fridge or freezer well-stocked with a variety of delicious sausages.

Nitrites and Processed Meats

It’s true that butcher shop sausages are slightly more expensive, but you’re getting quality. There are two main elements that make a high-quality sausage: the quality of the meat and the quality of the seasonings. At D’Arcy’s, they make all their sausages from scratch and perfect the recipes. They use choice cuts of locally sourced fresh meat, and they use spices from Edmonton’s Silk Road Spice Merchant. The great advantage about buying sausages from a butcher is that they value customer feedback. For example, if multiple customers are saying the sausage is too salty, they can and will tweak the recipe. Most big grocery store chains aren’t able to offer that kind of service.

The Canadian Government regulates how much nitrites go into our food. A pepperoni, for example, that’s nitrite free may have a risk of developing botulism during the long and low-heat smoking process. If you’re unsure about nitrites and sausages, just to talk to an expert such as your local butcher.

This sponsored content was produced in partnership between D’Arcy’s Meat Market and T8N magazine.

EDMONTON & ST. ALBERT’S PREMIUM BUTCHER SHOP 40 Chisholm Avenue, St. Albert

780 418 1200

darcysmeats.ca

T8N April 2018 27

Truly, Deeply, Madly

May We SUGGEST...

Forest Bathing Finding peace of mind in the woods

WHEN PEOPLE FIRST hear of forest

bathing, they’re often confused.

The name does conjure up images of ta king a dip in the woods, after all, and why would that be a thing? But it’s actually the woods, and not water, that this Japanese pastime immerses people in. With recent research suggesting that spending time with trees is actually really healthy, forest bathing has suddenly become a hot trend in wellbeing.

Not Just a Walk in the Woods So, what exactly is forest bathing?

Generally speaking, it involves taking short, meditative walks in the woods, often led by a guide, as a way to de-stress by reconnecting with nature.

To be clear though, forest bathing is quite distinct from hiking and other trail-based exercise. It’s not about working up a sweat while music or a podcast plays in your ears. Rather, forest bathing requires practitioners to unplug, slow down and really pay attention to what’s around them. The focus is not on distance or destination, but on using your five senses to fully experience the

28 T8Nmagazine.com

forest environment while walking very slowly—or sometimes not at all. On a typical two or three-hour outing, a forest bather might not move all that far from their starting point.

Made in Japan Another way to understand forest bathing is to look at its origins. The term is more or less a direct translation of its name in Japanese, shinrin-yoku, but this has also been translated as “taking in the atmosphere of the forest.” This description is probably more accurate; there’s no actual bathing or even water involved, but you do soak in the ambience of the woods. Though forest bathing has parallels in ancient Buddhist practice—walking meditation, especially —the modern activity was really kicked into gear in 1982. That was when Japan’s Ministry of Agriculture, Forestry and Fisheries coined the term shinrin-yoku to highlight the positive effects of the great outdoors on health. Since then, the Japanese government has pumped money into scientific research on forest bathing as well as developing infrastructure for the activity. Today, there are even specially designated shinrin-yoku facilities and trails throughout the country.

BATHING THERAPIES Balneotherapy: the treatment of disease through immersion in mineral springs (e.g. at spas) Thalassotherapy: the use of seawater in both cosmetic and disease treatment Cryotherapy: the use of extreme cold, including cold water, in medical therapy

Green Means Good for You Much of the scientific attention on forest bathing has focused on the potential of “forest therapy” as a kind of preventive medicine. Thanks to the Japanese government’s backing, a body of evidence has accumulated over the last 15 years showing a range of possible health benefits relating to stress and relaxation.

These include lower blood pressure, decreased pulse rates and other signs of reduced stress of participants after forest

bathing outings. Some studies, meanwhile, have further shown a possible link with enhanced immunity. What exactly it is about forests that triggers these effects is still unknown. As some researchers have pointed out, humanity has spent a large chunk of its existence in forests. It’s quite possible that in this modern urbanized age, a part of us still yearns to be back in the woods. Whatever the cause, forestbathing-as-therapy is now a big part of preventive medicine in Japan.

GUIDED FOREST BATHING IN EDMONTON Walks with Heidi Heidi Krieger leads 2.5 hour walks in Whitemud Ravine Park in Edmonton’s river valley.

The Forest Garden At Larch Sanctuary, Suzanne Klein leads 2-3 hour walks, which end with tea and light snacks.

Coming West Given the growing interest in wellbeing and stress reduction here in North America, it was probably inevitable that forest bathing would make the jump across the Pacific. In 2012, Outdoor magazine sent a writer to Japan to take part in a guided outing and write about it, thereby introducing the practice to a Western audience.

Not long after, the California-based Association of Nature and Forest Therapy (ANFT) Guides and Programs began training a network of certified Forest Therapy Guides. Here in Alberta, five such guides are either ANFT-certified or working toward certification, including two in the Edmonton area. While a trained guide may help, that’s not to say one is absolutely necessary to get some benefit out of our forests. Simply being among trees—mentally, as much as physically—may be just what the doctor ordered. t8n

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ProStarHockey.ca T8N April 2018 29

Meet You There

The OLiV

Tasting Room Healthy Inspiration for Your Kitchen

FEW THINGS BRING us closer

together than a lovingly prepared meal shared with good company.

For many, f ood is a social experience, a nd a nyone who likes cooking, entertaining or just simply eating might find themselves seeking a little inspiration from time to time. Well, look no further.

Nestled in the heart of the Shops at Boudreau, the OLiV Tasting Room offers plenty of creative ideas for the novice and expert chef alike. The specialty store sells a unique array of high quality extra virgin olive oils (EVOOs) and rich balsamic vinegars in a variety of flavours sure to please even the pickiest palette.

The story behind the OLiV Tasting Room is certainly intriguing. South African entrepreneurs, Awie and Isabeau du Toit, originally moved to Moosejaw, Saskatchewan after Awie was offered a job in the medical field. A visit to New Mexico prompted the idea for the retail store, and since the couple already owned property in a wine-producing area of South Africa, they decided to start the venture. Instead of grapes, they planted olives, and the concept of Branch to Bottle was born. Today, there are fifteen locations spread out across Canada with plans to expand to the United States.

Alberta’s introduction to the business was initiated when owner Susan Reid was given a bottle of Bergamot Lemon Balsamic Vinegar as a gift. She immediately loved the concept and, together with husband Ian, opened the first Edmonton store in October 2013. The second location opened in St. Albert the following year.

30 T8Nmagazine.com

Customers wanting to explore the quality first-hand can come sample the offerings at any time, and the knowledgeable staff is quick to offer advice on products and pairings. “The pairings are where you can really get creative,” says Reid. “Some of my favourites are the Italian Herb EVOO with the Black Currant Balsamic, the Bacon EVOO with the White Pineapple Balsamic, and the Parmesan EVOO with the Fig Balsamic.”

Drizzle the decadent oils on salads and soups, mix them into marinades, stir-fries and smoothies, or use them as a healthier alternative to butter when making popcorn or baked goods. The full-bodied balsamic vinegars—imported from Modena, Italy—bring their own special assets to the table. “Lots of customers don’t realize you can use white The OLiV business model is distinct in that they control every aspect of the production, using olives from their own farms. “Our product stands out from the competition in many ways,” explains general manager Amber Reid. “Our EVOO is produced from a single estate in South Africa, whereas our competitors receive products from many different producers all over the world. The du Toit family visits the estate often and takes part in the growing and management of the EVOO. We know exactly where our product is coming from and how it’s being produced.” This focus on quality and accountability has led to the development of superior olive oils that are free from any kind of chemical alteration. “As a medical practitioner, this is extremely important to me,” writes Awie du Toit on the company’s international website. “It’s our small way of helping improve the health of our many friends, family, and customers that use our products.”

And while all their olive oils originate from South Africa, the company cultivates olives from around the world.

“Lots of people come in and they really want an Italian olive oil,” explains Reid.

“While we can’t offer them an olive oil from Italy, we can still offer them an Italian-inspired olive oil because that’s where the olives originally came from.”

HEALTH TIP

Italian soda for a truly delectable treat.

With the right complement, even the simplest snacks can become gourmet— the possibilities are limited only by one’s imagination.

DID YOU KNOW? Don’t keep oils and vinegars next to your stove or in your fridge. Instead, store them away from heat and light and keep them sealed.

Properly stored olive oils can last a year past their listed expiration date. Balsamic vinegars, on the other hand, just get better with age.

EVOO is a healthy fat that can provide a number of health benefits.

Studies suggest that eating moderate amounts of EVOO every day can contribute to better cardiovascular health, decreased blood pressure and cholesterol, increased brain and mood support, improved insulin sensitivity and better weight management. balsamic to flavor sparkling water or cocktails, and either the white or dark balsamic is great with fruit or dessert,” explains Reid. Drizzle Smoky Balsamic on hummus, Maple Balsamic on ice cream and Tropical Passion Balsamic in

OLiV Tasting Room at a Glance Location: #115-140 Bellerose Drive, St. Albert Specialties: Extra virgin olive oils and true balsamic vinegars Website: olivtastingroomedmonton.com provides original recipe inspiration and information about products and events.

Interesting Fact: Tasting parties for groups of eight or more can be booked any night of the week. Guests learn about processing and tasting methods while sampling creative pairings with locally sourced snacks. t8n T8N April 2018 31

Squeeze

the Day

Debunking the myths around juicing

through our livers, kidneys and gastrointestinal tracts. Health professionals also maintain that our digestive system only requires rest following surgery; otherwise, it doesn’t need breaks for us to remain healthy.

DID YOU KNOW? THE HEALTH AND wellness industry

in Canada is thriving. With it comes a multitude of creative products, designed to draw in today’s healthconscious consumer. One particular area of interest is juicing, often in the form of short-term cleanses that promise to reset our bodies to optimum health. Online media giants like InStyle Magazine advertise “Hollywood’s Top Juice Fasts,” where attractively packaged detox programs tout cold-pressed juices as the new health essential. They are believed to promote weight loss, boost immunity, eradicate toxins, and more. But how many of these claims are supported by science?

Read on to get the skin ny on what’s fact and what’s fiction.

32 T8Nmagazine.com

Will Juicing Remove Toxins From My Body?

Perhaps one of the most misunderstood aspects of the juicing trend is the idea that a juice “cleanse” can detoxify your body from harmful environmental toxins, while simultaneously giving your digestive system a much-needed break.

What many advocates fail to mention is that there is no scientific evidence to back up these claims; in fact, many doctors and nutritionists warn against following a strict juice diet, even if it’s only temporary. The reason? Juicing alone does not meet all the nutritional needs your body requires to perform optimally, and it doesn’t force out toxic substances at an accelerated rate. When it comes to detoxifying, our bodies are well-equipped to remove toxins on their own, and they’re doing so continuously

Most Canadians eat only half the recommended daily amount of fibre. Women need 25 grams of fibre every day, while men need 38 grams. Good sources of fibre include fruits and vegetables, nuts and seeds, legumes like beans and lentils, and whole grains like barley, oats and brown rice.

Will a Juice Fast Help Me Lose Weight?

Technically, yes, but don’t expect all that weight loss to last. When we begin any type of fast, our bodies produce energy by burning off stores of glucose, called glycogen. The process results in the loss of water weight, and can eventually result in the loss of muscle or even bone mass depending on the length of the fast.

While it might seem promising at first, the lost water weight often reappears as soon as we start eating regularly once again.

There are also other factors to consider when using juicing as part of a weight-loss regime. Juices that are composed primarily of fruits and sweeter root vegetables like carrots, beets and squash have concentrated levels of sugar and can be higher in calories than we think. This might actually contribute to weight gain and could even be dangerous for diabetics. There is also the risk of overcompensating by eating more carbohydrates and convenient, fatty foods when we experience hunger due to the lack of protein, fats and fibre in an all-juice diet.

FUN FACT The first juicing machine was invented in the 1930s by a man called Dr. Norman Walker. He credited his longevity to a diet full of fresh juices and raw foods.

His juicing legacy continues today. A modern Norwalk juicer retails for up to $3000.00 (CAN).

Are There Any Side Effects to Juicing?

There can be, but that largely depends on what you’re juicing and whether or not you’re balancing your diet. During a strict juice fast, it’s common to experience fatigue, headaches, mood swings and changes in bowel function—symptoms that juice cleanse advocates often point to as evidence that flushed-out toxins are being eliminated from the body. In reality, these symptoms are usually linked to the body’s response to a deficient diet. Our bodies use fats and proteins to build neurotransmitters in the brain and tissues throughout the body. A diet deficient in these may result in depression, irritability and low energy levels. Brain cells rely heavily on glucose for energy; burning through glycogen stores can affect brain function and cause dizziness or trouble focussing. Sodium deficiency often results in light-headedness and headaches, which can also be intensified by caffeine withdrawal. Lastly, juicing strips away the insoluble fibre found in the skin and flesh of fruits and vegetables. This can impact the digestive system and lead to constipation.

So What Are The Benefits?

Beet juice has been linked to lower blood pressure levels, and carrot juice can help reduce white blood cell damage in smokers. Kale juice is believed to improve cholesterol levels, and citrusbased juices may even reduce the risk of heart disease.

How Can I Make Sure I’m Juicing Responsibly?

As with any eating plan, balance is key.

Juicing critics often denounce the practice by pointing to fibre and protein deficiencies, but it’s easy to supplement your juices to make them heartier and more nutritious. Fibre promotes bowel regularity, lowers cholesterol levels and helps us feel full. Increase your fibre intake by mixing juices with flax seed, psyllium husk or hemp seed. Add leftover juicing pulp to soups and stews, turn it into homemade vegetable patties, or dehydrate it into crackers. Protein is vital for energy, hormonal balance, tissue repair and immune system function, so try to incorporate nut milks, flax or protein powder into your juicing routine. Make sure you’re not overloading your body with sugar by juicing only fruits and sweet root vegetables–don’t forget those leafy greens! Try experimenting with fresh veggies and herbs you might not eat regularly, like fennel and mint. Consider also that some of the essential vitamins you’re ingesting require the presence of fat to be properly absorbed by the body, so include healthy sources like avocados, almonds, olive oil and coconut oil in your diet as well. Remember that juicing should be used to supplement, not replace, a diet rich in plant-based products, whole grains and healthy sources of fat and protein. Add to that a regular exercise and sleep schedule, and you’ll have all the ingredients for a healthy lifestyle. t8n

Consuming juice alone won’t provide all the necessary building blocks for a healthy body, but it can certainly be a beneficial addition to any nutrition plan. The Canada Food Guide recommends 7-8 servings of fruits and vegetables per day for women aged 19-50, and 8-10 servings for men in the same age group.

People with hectic schedules can benefit from the nutrients that juicing adds to their diets when they don’t have time for regular meals. Similarly, picky eaters might find it’s easier to incorporate these essential foods in juice form. The important thing is to be consuming lots of fruits and vegetables, which are packed with vitamins, minerals and phytonutrients. Juices can provide many of these vital nutrients, and might even have more in-depth and long-term benefits than we know. Recent studies suggest that juicing can increase the number of healthy bacteria in the gut, which is important for immune health.

T8N April 2018 33

l a r u t a All-N (adj.)

g ertisin v d a Hollow ful label? p or hel

WHEN WE SEE the ph rase

“all-natural” on our food, we usually associate that product with health —even a kind of purity. After all, if it comes from nature, it must be good , right? But this isn’t necessarily the case. In order to sell a food product as all-natural, manufacturers have to adhere to a strict set of rules that keep them honest, but these rules make no health guarantees. By learning the rules though, consumers can know exactly what they’re getting into when it comes to buying all-natural products.

The Legal Definition According to the Canadian Food Inspection Agency, the federal agency responsible for enforcing our food labeling laws, the term “all-natural” can only legally be used by products that follow a specific set of guidelines.

First of all, any food item that claims to be all-natural must be free of any added vitamins, nutrients, artificial flavours or food additives. On the flip side of this rule, all-natural products cannot have any significant portion of their original composition removed. Coffee, for example, might be sold as an all-natural product, but decaffeinated coffee, which has had a significant portion of the original product 34 T8Nmagazine.com

removed, cannot be considered natural.

All-natural products must be sold more or less as they exist in nature.

Furthermore, the Canadian Food Inspection Agency rules dictate that all-natural food items cannot have undergone any kind of alterations that have changed their chemical, biological or physical form. That is, processed foods and foods created chemically in a lab can never be called “all-natural.”

DID YOU KNOW? While the Canadian Food Inspection Agency’s rules are strict, they don’t always have a far reach. When purchasing foreign products, be mindful that labelling laws aren’t the same everywhere, and the phrase “all-natural” might not be true by Canadian definitions.

Are they healthy?

It’s tempting to think that everything that is natural is also good for us, but this is simply not true. The Canadian Food Inspection Agency forbids the claim, or even the implication, that “all-natural” products are nutritionally superior than their processed counterparts. The connection between a natural product and a healthy product is simply too situational, and so claims that natural products have inherent health benefits are not allowed.

This is an attempt to protect consumer safety. For example, a stick of butter might be described as all-natural, as it contains only natural milk-fat. But butter isn’t inherently a healthy food.

We know that using too much of it can lead to health complications. Your own research and judgement are the best indicators of which foods are healthy, and which are not.

FUN FACT There is no legal distinction between a label that reads “natural” and one that reads “all-natural.”

However, there is a way to tell if a product is at least partially natural.

Labels with the phrase, “containing nutritional ingredients” indicate the presence of both natural and manufactured ingredients.

It’s also worth keeping in mind that all-natural foods are not necessarily organic, unless otherwise indicated. As such, they are not guaranteed to be GMO-free or free of chemical pesticides or fertilizers.

Similarly, all-natural meat products aren’t necessarily free-range, anti-biotic free or hormone free. These common health labels all mean different things, and therefore must be indicated separately.

Exceptions to the Rules Just because something is labeled as all-natural doesn’t mean that it is free of all additives. Canadian food laws allow the addition of preservatives and flavouring to all-natural products as long as those preservatives and flavourings are all-natural themselves. Just like the food items to which they are being added, the additives of an all-natural product cannot have their taste or chemical properties altered in any way. Natural flavours are things like salt, citric acids and some sugars.

They change the taste of the product, but not its all-natural status.

There is, however, one exception to the rule that nothing can be removed from all-natural products: water. Food items are regularly dehydrated as a method of preservation, and so they can still be sold as all-natural. t8n

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