A.J. is a woman for all seasons. In the summer she loves to walk, swim and mow her lawn. In the winter, she cuts up wood for her wood stove and brings it in to feed the fire. She loves nature and goes for a forest walk everyday.
All this at age 90.
She stands up straight, a tall lady with energy and stamina, and lovely skin and hair.
"I look after my body." says A.J. "I'm active. I'm conscious of my posture. I make plans for my day, put together my own meals and read about current events in the Economist and Globe and Mail."
"I also eat a plant-based diet."
This was not always the case. Growing up in Ontario, A.J. ate organic food with her family, but she also enjoyed meat.
In her mid-40s she developed gastrointestinal problems and sought alternative health care.
"I discovered I had sensitivities to wheat, corn, soy, buckwheat, and lentils. It took 6 to 9 months to recover. I started a progressive, total outlook at what I ate, educated myself with many books, and eventually, I adopted a diet that did not include any meat, fish, cheese, eggs or dairy."
This was not her only health challenge. After a debilitating car crash in her early life which broke bones throughout her body, she eventually developed painful hips. Seeking help from the medical establishment, she felt she was not given solutions she could live with.
"They offered tylenol and/or opioids. I said no, and never looked back."
An innovative nurse who worked in many disciplines including Public Health and clinical work in tuberculosis, A.J., now retired, uses her knowledge to help herself and others.
She counts her diet as one of the main reasons for her longevity, and feels she gets everything she needs from the foods she eats.
"I enjoy a hearty breakfast. Before retiring for the night, I soak 4 almonds, and 6 hazelnuts in a small bowl. In a separate bowl I put in 1 tbsp of oatmeal and hemp seed each, 1 tsp each of sunflower seeds, pumpkin seeds, ground flax and 2 rounded tsp of sesame seeds. Add enough water to moisten and leave overnight."
"In the morning I warm the mixture in the microwave with the nuts, using the nut soaking water to add more moisture, then add 1 tbsp chia seed, 2 tbsp wheat germ and 3 tbsp ground flax seed, 2 tbsp Flora Udo's Oil 3.6.9 blend, 3 tbsp of plain, plant based yogurt and drizzle honey over top. I also like to add a 1/2 cup of thawed, frozen blueberries. Separately I have 3 wedges of grapefruit and half an apple."
"I seldom eat again until 6:30 or 7pm and often enjoy a vegetable casserole."
Her go-to casserole includes: sweet and white potatoes, onion, garlic, squash, broccoli, kale, really anything that appeals to her.
"I add a 1/2 can of diced tomatoes, 1/2 a can of coconut milk, a bouillon cube dissolved in 2 cups of water, and spices, 2 heaping tbsp of nutritional yeast and a 1/2 bag of dried mushrooms. To all this I add at least 2 types of grain, such as millet and rice, and 1/2 to 2/3 cup of one or 2 bean varieties. I start it on my stove top, then bake in the oven for 1 to 1-1/2 hours."
"On the side I eat a salad. Carrots, beets, turnip, radishes and a wedge of red cabbage in a food processor. Then add a stalk of celery, coarsely chopped, 3 tbsp pumpkin seed and my homemade dressing: olive oil, white wine vinegar, lime juice, 1 tsp honey and garlic and ginger paste."
Dessert consists of a mandarin, or any other fruit in season. A.J. also occasionally makes cookies, experimenting with different ingredients, including nutritional yeast, dried fruit and honey to sweeten.
"I've been eating this menu or similarily for the better part of my life." says A.J. "A plant-based diet can really turn your health around."
Woman in Woods photo from Pexels, Elina Volkova
]]>About Pure Anada
After working in the beauty industry as a hairstylist, Candice (the founder) developed sensitivities to chemicals and products. She started exploring the cosmetic industry and was amazed to find many ingredients were not being tested for their long-term damage to us.
Candice began making products in her kitchen for herself, family and friends and saw the demand for natural cosmetics. Now she has a flourishing line of natural cosmetics that are clean, free from allergens and are not tested on animals!
They have truly Canadian branding, starting with the name Pure Anada, that is a derivative, of our country’s name – Canada.
Their packaging features floral graphics that are vintage botanical drawings from the 1800’s, it shows their gratitude for nature and beauty.
Product names are also Canada inspired, such as, Marine Minerals, Harvest Moon, Maud, Prairie Rose, Soft Wheat and Sunkissed Canadian.
The brand continues to grow with new products and beautiful new colours!
We are loving all things Canadian about this company and thrilled this company promotes healthy products AND a healthy lifestyle!
https://www.pureanada.ca/
]]>Sylvia’s 4th Line Florals is a flower farm and florist outside of Perth that grows flowers and woody plants on over 3 acres of cultivated land. Most of the work in the field is done by hand, from planting to weeding to harvesting. Sylvia’s flowers are famous for their uniqueness, artistic expression, and long vase life.
Sylvia’s flower bouquets arrive at Foodsmiths beginning in May with exotic tulips. As summer goes on, the bouquets reflect the breathtaking beauty of seasonal blossoms and the uncanny artistry that goes into every one of Sylvia’s arrangements. Enjoy a long-lasting bouquet this summer!
Loon Kombucha is uniquely pure. Founded in Canadian cottage country, their kombucha is cold brewed in alkaline water for a pure and refreshing taste - while teeming with beneficial gut bacteria. Need a moment of calm? Loon revives and refreshes like an escape to the cottage.
In April 2016, Gabe Johnston founded Loon Kombucha in the cottage built by his grandfather in the 1960s, located on Otty Lake just south of Perth, Ontario. Knowing that almost all commercial kombucha has a harsh taste caused by hot-brewing de-mineralized city water, Gabe wanted this kombucha brewing company to be different, producing a pure and refreshing kombucha using high quality water and an innovative cold-brewing technique. Inspired by the purity of the loons on the lake, who would sing as he brewed those first batches, he decided to name the kombucha brewing company after them: Loon Kombucha.
With a desire to run an environmentally-friendly business, Loon was first sold exclusively in refillable bottles at local farmers’ markets in the Ottawa-Kingston area. The brand quickly developed a cult following.
With their kombucha brewing company growing and sales surging, Loon Kombucha broadened its reach and opened up refill stations. You will find bottled Loon Kombucha in our kombucha section, as well as a refill station to enjoy this unique, local, Canadian brew.
Upon returning to Canada he saw a demand in the market for deliciously healthy salami and sausages. He began studying and working alongside chefs and sausage makers throughout Europe before opening his business in 2011.
Driven by his passion and love for cured meats, Mike McKenzie began selling his products through his company, Seed to Sausage.
Today, Seed to Sausage is a thriving small business with a range of products from cured meats to steaks. You'll find S2S fabulous sausages in our meat department, as well as bacon, steaks, burgers, ground beef, duck confit, pepperettes, "buggy whips" and salami in our deli.
]]>Patchwork Gardens is a certified organic vegetable farm with a serious commitment to healthy soil and crops. The farm rotates it's 25 acres for best soil management: 50% of the land in production, and 50% of it at rest.
When the soil is healthy and full of life your food is healthy - great tasting - and full of life!
Patchwork is a collaboration between two families, Eric Williams and his family and Megan Joslin, Ian Stutt and their family, as well as their working crew.
They grow sustainably, focusing on nutrient dense, flavourful vegetables, like their wonderful lettuce mixes, tomatoes, and especially root vegetables, which they say, "are great for squirreling away in the winter months."
We are proud to feature Patchwork Gardens in our produce department, and our customers love their products as much as we do!
]]>Bill Kemp and his wife, Lorraine, have lived off the electrical grid for 28 years, generating all of their electricity and thermal energy from the wind and sun. Their house was modeled on the Innova-House concept, an early. low-energy, environmentally friendly design featuring sustainable building materials and practices.
Bill and Lorraine have adapted this technology to eliminate their reliance on fossil fuels in the operation of their house, thus creating a zero-carbon footprint.
In 2015, the Kemps became “new age crofters”, bringing their business to their property where they run Fluid Solar Roasted Coffee Inc.
They installed a 10 kW solar-electric array that they use to power their coffee roaster, grinder, ventilation and packaging equipment and electric delivery vehicle. They utilize a unique Sivetz Fluid Bed coffee roaster that is powered by solar electricity, thus eliminating fossil fuel and resulting carbon emissions in the roasting process.
Their retail and bulk packaging is fully biodegradable (compostable). They use no water in their production process and generate virtually no waste.
Their coffee is organic, free-trade, hand-roasted in small batches, carefully selected from distinctive coffee beans. Single origin or blends are roasted to perfection to bring out the tasting notes that make their coffee so flavourful and unique. If you love coffee, you will love Fluid Solar Roasted Coffee.
]]>Hello! My name is Ambassador dog, Katie. I am a 3-year old black lab and have been described as 'exuberant.' Hard to believe that, as you see I know how to quietly sit until my human says we can go.
We start our days early in the morning with a walk where I get to sniff everything that has happened overnight in my neighbourhood and, better yet, my partner will allow me to run through the hay fields until I realize I have not had breakfast and we head home for a delicious meal of dog kibble and pumpkin puree. I devour it!
As for many of you, Covid has changed my life too. We used to have a very busy schedule. Things have slowed down but we hope that we all can get back to regular activities soon.
On a typical day we may visit a coffee shop where I have to patiently wait for Johana to speak in tongues (Spanish) until she finishes the class.
When not in class I go with her to Tai chi in the park. This is one of my favourite activities. I get to spend a couple of hours laying in the sun and being pampered by many of the friends I have been socializing with since I was a pup.
Me as a pup!
On a regular basis we visit the grocery store, the pharmacy, the printers and different doctors. Unlike guide dogs who have the legal right to access any public space with their handler, as an Ambassador dog my human partner Johana must ask permission for me to enter. I also like to go on those trips since I have good friends in all those places who have come to expect me to come by for a visit.
-- Katie the Ambassador Dog, as told to Johana Lintaman
]]>
Okay, you've hit the snooze button because the bed feels soooo good. Now you really have to get up.
Stretch it out! Stretches in bed wake-up your muscles and energize your mind while taking less than a minute to do. Harvard Health recommends stretching to set the tone for a calm morning and day.
While still lying down give a full body stretch, arms over head, legs straight out. Next, flex your legs, ankles and feet several times. Sit up in bed and slowly look left and right. Roll your shoulders, work your arms by holding them out and doing bicep curls. Flex your wrists and open and close your hands several times.
Morning stretches release the body's "feel good" chemicals!
Plenty of delicious toppings can be added to a warm bowl of oatmeal. Pre-cook your oatmeal the night before or make some overnight oats and then reheat with nut milk, cream, frozen fruit, nuts, bananas, fresh berries, apple sauce, shredded coconut, everything spice, cream cheese, dates, raisins, dried cranberries, or if you have the time make some Gluten Free Apple Spicy Muffins with oatmeal and serve them up warm and tender from the oven.
An enjoyable and healthy breakfast will start your day right!
Music is a great motivator, and dancing warms your body up to face the cold. Studies tell us that positive music is good for us, aka makes us happy, so why not kick off your day to some favourite tunes? Play it loud, play it soft, sing along ... music has been shown to lower cortisol levels, boost the immune system, and help creativity.
Need some inspiration? Here are the 21 best songs to wake up to each morning from O The Oprah Magazine
or try Happy Day playlist: Canadian songs that'll get you dancing from the CBC!
Photo credits: marymarkevich and freepik.com
]]>Although Hall's Apple Market is open all year round, the apple season only runs from July to end of October. During those months you can find a variety of their apples, such as Honey Crisp, McIntosh, Russet, Spy and Lobo (to name a few), here at Foodsmiths.
The apple picking season starts in August and runs to the end of October. The months of August, September and October harvests different apples.For example you will find Lobo apples in August and Golden Russet apples in October in our produce section.
August | September | October |
Yellow Transparent | McIntosh | Empire |
Melba | Cortland | Red Delicious |
Paula Red | Royal Gala | Golden Russet |
Jersey Mac | Snow | Northern Spy |
Lobo | Honey Crisp | Tolman Sweets |
Sunrise | Spartan | Bancroft |
Crabapples | Clapps Pears | Crispin |
Eenie Pears | Flemish Pears | Ida Red |
Once the apples are picked they are stored in large wooden bins which are placed in very large storage coolers. These coolers can store up to 600 large wooden bins full of apples. There are 2 cooler storage rooms, so you can imagine the amount of apples their orchard produces. The workers then bag the apples to have them ready for shipping. Some apples can be purchased per pound or prepackaged bags.
Hall's Apple Market also makes Apple Cider. This keeps them busy throughout the year as they are able to make it when there are no more apples on the trees. The apples are peeled and sliced by hand by the workers on the farm. All the cider is made on site and packaged in a variety of sizes to sell. Foodsmiths carries the 1 litre and 2 litre jugs.
To get the trees ready for winter, the workers prune the trees after all the apples have been picked or fallen off the trees. This gets rid of unnecessary branches and dead leaves. All the apples that fall off the trees are called grounder apples or deer apples. These apples are picked up and set aside for deer hunters to use to feed the deer, hence the name deer apples. Nothing goes to waste at Hall's Apple Market.
]]>Ludwig in his chocolate studio, overseeing a batch of fine chocolate
When asked what his favourite chocolate is, Ludwig Ratzinger responds immediately, "Wild chocolate from Bolivia."
Ludwig knows his chocolate. He has visited the farms and co-operatives in South America where he buys his raw chocolate, much of it from trees that have produced the same fruit for hundreds of years, sometimes a thousand years.
"They continue the chocolate variety by grafting an old branch onto a new tree."
Raw chocolate in the pod. The cocoa bean sits inside the sweet pulp.
He is the owner of Fine Chocolate by Ludwig, to which he brings a wealth of experience. His family ran a bakery/pastry business in Bavaria which led Ludwig to a natural interest in the disciplines of baking and pastry-making. After apprenticing in both artforms he moved to Canada, where he worked as a pastry chef at the Chateau Laurier and for the Governor General. He was also an in-demand teacher of cooking and baking throughout the area.
Eventually, Ludwig decided to bring his confectionary skills to chocolate making. "In my chef days we created a meal that had chocolate in every dish, from soup to dessert. I found it fascinating," recalls Ludwig. "I wanted to create my vision of chocolate in different flavours and percentages."
"The important thing to remember about chocolate is that the percentage of cocoa does not relate to sugar content. Very little sugar is used in the creation of artisan chocolate. Sugar, like salt, is used to carry the flavour, not to sweeten the final product. The higher the percentage of cocoa, the stronger the chocolate flavour will be."
"It is also very important to temper the chocolate properly, which gives the characteristic smoothness and fine texture, with no separation of the cocoa butter."
Nothing could be more warm and cozy around the holidays than Ludwig's Winterspice chocolate.
Ludwig has combined his confectionary knowledge with much loved recipes from his native Germany. For instance, his Winterspice 65% cocoa is made with a blend of spices used to flavour honey cake in Germany (Lebkuchen). Ludwig uses his own custom mix of coriander, cardamom, orange and lemon peel, cinnamon, star anise, cloves and nutmeg. Nothing could be more warm and cozy around the holidays than Ludwig's Winterspice chocolate.
For the serious chocolate connoisseur, Ludwig's artisanal chocolate, like Maracaibo Criolait from Venezuela, Cru Sauvage chocolate made of wild, noble cacao beans from Bolivia, or Arriba from Ecuador, carry a noted terroir that he describes in detail on his website. And Ludwig practices Fair Trade with his sources, often times paying more than the prices set by the Fair Trade standard.
For Foodsmiths Ludwig has developed some wonderful chocolate stocking stuffers embossed with a Christmas tree and greetings in different languages, sure to please the chocolate lover. Or treat a favourite friend, co-worker, hostess, or teacher with this chocolate bar perfect for gift giving.
There is a Ludwig chocolate bar for every price point and taste preference.
]]>With over 100 acres of farm land Jim and Brenda grow and harvest in season red potatoes, field tomatoes, all different kinds of squash, gourds, and pumpkins. Just across the street on a 200 acre farm, they raise purebred Red Angus Cattle. They also sell ground beef, sausages and beef patties. You can find many of their harvested produce and sausages in Foodsmiths during each harvest season.
During the summer season they grow sunflowers, which has become a popular tourist destination for families to walk through the sunflower fields taking pictures. Some professional photographers book photo sessions with them for their clients photo shoots as well.
In the fall you can visit the farm and they have many family fun activities while you visit, such as wagon rides on Saturdays and a corn maze to walk through. You can take fun pictures with their hand painted photo stands and/or their HUGE fall sign located around the farm.
Under the Cannabis Regulations:
Meaning, it is illegal to produce, distribute or sell cannabis-containing products, including CBD products, unless you have a processing licence under the Cannabis Regulations, are an authorized cannabis retailer, or a federally licenced seller of cannabis for medical purposes. Provincial police are now cracking down on the illegal production and sale of cannabis products – this includes retail stores selling CBD-containing health products.
-- Canadian Health Food Association
]]>Your microbiome is your personal army of microbes unique to you. Here are 5 ways to keep them healthy and happy...
Malus sieversii (the wild ancestor of modern apples) in Zhongar-Alatau National Park -- photo by Yakov Fedorov
The wild ancestor of the modern apple tree can still be found growing in the mountains of Central Asia. Malus sieversii is a small, highly coloured, sweet apple with extreme variability which has given rise to the cultivation of today's diverse apple types. The ancient woodlands of Kyrgyzstan—and of neighboring republics—are home to more than 300 wild fruit and nut trees. The local residents still make jams and preserves from these original wild apples.
According to archaeologists, apple trees even existed along the Nile river in Egypt as early as 1300 B.C., imported for the gardens and orchards of the ancient Egyptians and irrigated by hand.
Scientists and agricultural experts believe the cultivation of apples occurred over a long period of time. The first generations of domesticated apples were not meant for eating out of hand. Often they were bitter, suitable for juicing and fermenting into hard apple cider. According to Greek records circa 55 B.C. the first observation of apple cider being enjoyed was among the local people of Kent in what is now England.
Back then, apple cider was not the sweet, non-alcoholic drink we now recognize, but a much boozier version. The first settlers of New England found growing apples much easier then growing grain for beer, so cider became the popular beverage and in fact was safer to drink than much of the available water, full of nutrition needed to get them through the harsh winters. They even brewed a lower alcoholic cider for children.
Nowadays, fresh local apple cider is a treat we can enjoy all winter long. Our local Hall's Apple Market Sweet Apple Cider is made from Ontario apples, pressed in their cider mill and flash pasteurized. You can drink it fresh and cold from the fridge, or mull it into a warm winter beverage.
Mulled Cider: Heat 2 litres Hall's apple cider to just below boiling with 3 Cha's Organics real cinnamon sticks, half an orange, sliced, 10 to 15 whole cloves, and 1 tsp allspice. Cover and simmer for 2 hours, strain to remove spices and serve in mugs. You can also heat cider in your slow cooker, on low for 4 - 6 hours.
Variations on spices: 2 - 4 cardamom pods or star anise.
Or just heat some plain apple cider and drink straight up! It's delicious!
You'll find Hall's Apple Market Apple Cider available in our produce department.
-- Sources: Wikipedia, Smithsonianmag, Bennettsapples, Urbanbohemian, National Geographic
]]>Ghee is a highly clarified butter that originated as a staple food in India, sometime near 1800-2000 BCE. The advantage of ghee was that it stored well in the heat of the Indian continent. Eventually, this healthy and shelf-stable fat became a sacred commodity in India.
Ghee is usually derived from cow's milk that has been heated until the liquid fat and milk solids have separated. The solids are then removed, along with the dairy proteins, lactose and casein. The production of ghee involves simmering the butter, which makes it nutty-tasting and aromatic.
People who are sensitive to lactose and casein may find that ghee is a useful substitute for butter.
Ghee contains slightly more saturated fat than butter, about 10g per tablespoon while butter contains 7g. The saturated fatty acid profile of cow's milk ghee is about 55 to 67%, while the unsaturated fatty acids range around 23 to 38%
Both butter and ghee contain medium and short chain fatty acids. In ghee these easily digested fatty acids comprise 89% of the saturated fat content, with an additional 3 percent from linoleic acid.
The body metabolizes medium and short chain fatty acids in a much different way than long chain fatty acids. Basically, medium and short chain fatty acids, being easily absorbed, are put to work almost exclusively for energy, while long chain fatty acids must be processed by the body to end up stored as fat, with only some used as fuel for energy.
Ghee is also rich in butyrate acid which is essential for digestive health, and is considered anti-inflammatory. Saturated fat is also associated with blood sugar stability.
Ghee and butter contain no carbs.
The North American medical establishment recommends highly saturated fats be limited in a varied and balanced diet. Their suggestion is 13 grams (about 6 teaspoons) per day.
Ghee is handy for cooking, as it has a higher smoke point than butter and is more stable at high heat.
Grass-fed butter comes from cows that are ranged on grasslands during the warm weather, and fed hay in colder months. Their diet can be supplemented with a small percentage of grain to help the cow stay healthy while producing milk in the winter.
It makes sense that grass-fed butter contains more nutrients than standard butter, since the cow's healthier, grass-centric diet is more natural and vitamin-rich than grain feed.
Grass-fed butter is high in butyric acid which is considered anti-inflammatory. Studies have shown butyric acid has induced clinical improvement/remission in patients with Crohn's disease. Butyric acid (for which butter is named) is actually the preferred food for the cells of the colon.
Grass-fed butter is also an excellent source of vitamin A, containing even more than standard butter.
The short and medium chain fatty acids are great for supporting your immune system and boosting metabolism.
Because grass-fed butter is sourced from cows that feed on green grass, it contains higher levels of conjugated linoleic acid, up to 500% more than cows fed a typical dairy diet. CLA is an important factor in fighting disease and helps the body store muscle instead of fat.
Use grass-fed butter in any way you would use regular butter, including baking and cooking at lower temperatures.
Standard butter is usually sourced from cows that are fed a typical grain diet. It is lower in nutrients than grass-fed butter, but still contains short and medium chain fatty acids, about 12 - 15% in comparison to grass-fed, which contains 25% or greater. These short and medium chain fatty acids are preferentially burned for energy in the body rather than being stored as fat.
Butter has been around for thousands of years, dating back to the domestication of cattle. The first written reference to butter was found on a 4,500 year old limestone tablet explaining how to make it (the first recipe book?)
It's a rich source of selenium, supplies iodine and vitamin A for the thyroid gland, and contains CLA, that conjugated linoleic acid that studies show can help with weight loss.
It also contains nutrients that actually protect against heart disease, such as lecithin, a fat that helps assimilate and metabolize cholesterol and other fat constituents.
Europeans love their butter, with the top butter consumers being Denmark at 5.7 kg per person, per year, followed by Germany at 4.9 kg, and then Finland and Austria.
The USA only consumes about 2 kg per person.
Bakers know that there is no substitute for butter in cakes, cookies and pastries, imparting a distinctive taste and texture.
Ghee, grass-fed butter and standard butter are safe to add to your balanced diet in proportion, so add these real, nutrient dense fats (a teaspoon or two) to your meals along with your avocado, coconut oil, and nuts.
Source: medicalnewstoday.com; eatingdisorderpro.com; draxe.com; ncbi.nlm.nih.gov/pubmed/16225487; thankyourbody.com; westonaprice.org; wikipedia.org; primalbody-primalmind.com
But did you know that sunshine can make your house healthier? Researchers at the University of Oregon completed a 90 day study of indoor rooms exposed to daylight, ultraviolet light, and darkness (curtains kept shut).
Their findings were surprising. When the dust was sampled and analyzed they found the rooms exposed to daylight had fewer germs. In fact, the study found that the sunlit rooms had about half the viable bacteria (those that are able to grow) compared with dark rooms. Rooms exposed to ultraviolet light had just slightly less viable bacteria than the rooms kept in daylight. The researchers also found that the bacteria known to cause respiratory illness did not survive in the sunlit rooms.
So open your shades, blinds and curtains and let the sunshine in to make your house a healthier place! And remember: the UVB portion of the light spectrum that triggers the production of vitamin D is effectively blocked by glass, so supplementing in the shorter days of winter is still a good way to avoid becoming deficient in D.
Reference -- www.npr.org
Our recommendation:
]]>Brad Wright, Leela Ramachandran and their two children run this certified organic vegetable farm near Smiths Falls, innovating as they go.
After four years of growing cold-hardy salad greens from September to June, this year they decided to add heat-loving summer vegetables to their five greenhouses.
"It seemed like a good move." says Leela. "The kids love tomatoes and cucumbers, and I found myself buying the veggies in the grocery store."
"I thought, this is crazy. We're a farm. We should be growing tomatoes and cucumbers ourselves!"
Tomato vines hang from a pulley system suspended by airplane wire. Another innovation they came up with that needed some tweaking. "The vines got so heavy, we had to build wooden supports to hold the wire system up." says Leela.
They've planted a variety of tomatoes, including Cherokee Purple and Tiger Stripe. Leela gives us a handful of tomatoes. The flavour is out of this world. They had just pulled up the cucumber vines, so Dean and I couldn't sample the cukes.
"The heat this year has been a problem." says Brad. "It gets up to 41, 42 degrees celcius in the greenhouses. You can't stay very long in that heat. So we start early in the morning, and move outdoors before noon."
"The heat has been hard on the plants, too. The tomato blossoms actually fell off the plants."
Adapting to the hot temperatures in the greenhouse has been a learning experience, but they found ways around it, including using fans, lattice vents and opening the sides of the greenhouse.
Growing inside all summer has its advantages, though, and the couple are enthusiastic about continuing to use the greenhouses all year round. "We're more vulnerable to the weather outdoors in the field." explains Leela. "And the turnover in the greenhouse is very quick, so the growing season is more efficient."
She turns suddenly to her partner, Brad, and says, "I think we should plant baby chard next. It's small and tender, and it's great for salads and cooking. I think people would love it."
Dean and I agree. Baby chard sounds wonderful.
"We're glad to see the cool weather come." says Brad. "We're getting ready to plant our fall greens."
The couple bought their greenhouses second hand after deciding that was the best way to approach farming. Like a lot of the land around them, the soil on their farm was thin and poor. "Our greenhouses are very sturdy because we actually had to drill into the bedrock to erect the frames. We never worry about a windstorm."
The four of us, plus baby Ellis, move to the barn, where Brad and Leela have been processing garlic. A wall of drying garlic fills the barn with a pleasant green smell.
Dean is eager to bring the braided garlic into Foodsmiths.
When most farms are winding down production, Bluegrass is ramping up. Fresh, local salad greens will last well into the fall and winter at Foodsmiths, with maybe a few surprises to add to our produce dept, thanks to the innovation at Bluegrass Farm.
]]>We carry hundreds of bulk bin items, from coconut flour to spices, honey, olives, even peanut butter! You will find an amazing selection of hard to find foods and ingredients in our bins.
As well, we have pre-packaged bin products for the convenience of grab and go!
If you like to bake, you will be thrilled with the variety of flours, alum free baking powder, sugars, dried fruits, nuts, seeds, spices, chocolate, and lots more in our bins.
From-scratch cooks love our beans, lentils, rice, quinoa, and soup starter mix. It's easy to scoop as much or as little as you need. And don't forget our chocolate covered everything, from walnuts to dates to pepitas!
]]>You'll find competitive pricing on our products, as well as staff who have their own personal stories about supplements they use to improve their well-being.
]]>
And we have plenty of experience, everything from super-sensitive skin types to older skin, baby skin, and problem skin. Ask one of our Natural Beauty consultants to help you find a product that is right for you. You can trust that our Beauty Products are the cutting edge of natural with the cleanest ingredients on the market.
]]>We've been designating our Canadian products for years with our simple little Maple Leaf insignia. You'll find hundreds of Canadian products throughout our store, from Pure Lab supplements to Barefoot Venus, Black River Juice, Little Stream Bakery, Mapledale Cheese, Seed to Sausage cured meats, Hayter's Farm turkey, Sunflower Kitchen dips, and hundreds more!
]]>For over 40 years, Foodsmiths has developed relationships with hundreds of local producers, and carries a huge range of innovative products, from Jerusalem artichokes to flowers, soaps, mustards, maple syrup, oils, cheeses, honey, baking mixes, kombucha, bagels, pies, flours and much more. We give our customers the satisfaction of knowing they are buying locally, supporting their community, and getting a great product at a good price.
In fact, we think of our store as an adventure where our customers can discover unique products in every department! Our local producers are entrepreneurs who have a passion for their products and work incredibly hard to bring their craft to you!
You won't find more local products (outside of a Farmers Market) then here at Foodsmiths!
]]>by Deb Garbutt,
Foodsmiths Natural Body Care manager
If you have ever been kept awake by lower back pain (like me!) I recommend trying this simple exercise:
Lying on your back with arms extended and knees bent (try putting a pillow beneath your knees) take a slow, deep, belly extending breath. Feel your lower belly filling during inhalation, like a balloon filling up. Then slowly exhale for a 10 to 15 second count, allowing your abdomen to release and sink. This slowly opens the pelvis and releases tight muscles. Go slow, don't force your breath. If necessary, build up slowly to the 10 second exhalation count. It may take practice. And if you feel any discomfort, stop! The point is to feel release of tension.
Repeat, letting your body sink with each breath and relaxing your lower back.
Another thing that has worked for me is a combination of Pure Lab Slow Release Active B-vitamin complex, for nerve support, and Pure Lab Magnesium Glycinate to help relax muscles. Two magnesium caps with one B-vitamin cap, and follow the label directions.
As always, consult your health care practitioner for persistent back pain, and before beginning any vitamin/mineral regimen.
]]>
Ravensfield is a re-generated farm, trusting in nature and the integration of select animals to help enrich the soil. When Titia first arrived on the land in 1981, the farm was only starting to recover from a state of near desertification.
Setting to work immediately, she began a program of remediation that continues to this day.
The farm is organic, so weeds are pulled by hand and used as mulch to inhibit further weed growth and allow decay into fertile soil. Cultivation is done with hand tools to support microorganisms. Manure from her pigs and chickens helps improve the soil condition and replace essential minerals. Everything is aimed at making the soil as healthy and enriched as possible, from encouraging reforestation (the basis for good soil is "tree manure" like leaves and chips) to understanding how plants and animals interact with the land.
But it's standing in the sea of green that is Titia's market garden which brings home the reality of decades of soil remediation. Her mint plants (cut back for now to regenerate) flood the senses with their clean, aromatic green scent. The exploding rows of dark green kale shimmer in the heat. Beautiful orange zucchini blossoms give way to shiny fruit. And all around the forest towers above the land, a familiar mix of deciduous and coniferous trees common to the Canadian shield.
"It's how you work with the soil, increasing the nutritive quality of the food that is being grown," says Titia.
Dean Edwards, Foodsmiths Produce Manager and Titia stand in the shade, discussing the next order to be delivered to Foodsmiths. This is the business end of it, when Titia discusses what is growing well, and what is succumbing to the summer heat and drought. Every year is different, but every year brings improvement in the viability and health of the soil.
Ravensfield Organic Farm is certified organic and biodynamic by Demeter. You can find Titia's fresh vegetables and greens in our produce department.
]]>It's 4:30am and the workers at rND Bakery are busy prepping dough for the oven.
Not so unusual for a bakery, you may think. But rND is not your usual bakery.
Everything they make is hand-made. Their yeast-free, gluten free, vegan bagels have a distinctively soft, airy texture that comes from Canadian oats.
Their bread is "uncomplicated". But their approach to creating that bread is anything but uncomplicated.
rND Bakery has developed a rigorous methodology to create gluten-free bread you will love. They are transforming the future of food based on the philosophy that we change the world by changing what we eat.
"We want to avoid the mistakes that western society has made in their growth." says Will Spencer, PhD, owner of rND Bakery. "As a scientist this is what I concentrate on (when developing the recipe for his breads): obesity, diabetes and depression."
Will began his educational career in lab technology, did a Masters in Oncology, a PhD in Microbial Physiology and a Postdoctoral in Human Nutrition.
He has worked with CHEO and the Neonatal unit at the Ottawa General Hospital, looking at nutritional foundations for children, and the development of food allergies later in life. But it was his work in a bakery that influenced his decision to start making scientifically nutritious bagels and breads.
"The microbiome, it's called the gut/brain axis, and the major player there is the gut microbes. What you eat affects the dynamic, the metabolic behaviour of those microbes, which influences brain function. That's how diet affects things like Parkinson's, Alzheimers and depression."
"We are working with scientists, doctors, nutritionists and dieticians."
In future, rND plans to partner with universities to work on clinical studies for Agriculture Canada.
"Our breads are hand made, unlike the large, automated bakeries which do things like add extra yeast to make their bread rise evenly for a consistent, assembly line loaf. Extra yeast can contribute to yeast allergies. It's like putting something in that was never intended for the product."
Bagels are the mainstay of his bakery, but Will has some other ambitions.
"Eventually, we want to start hybridizing our oat flours with other grains. I've done some benchwork, looking at different doughs. Sorghum has a lot of advantages, it disrupts the uptake of small sugars in the gastro-intestinal tract, so it helps even out blood sugar. That's one of the benefits of using a low glycemic, high fibre grain, it has a high satiation so you tend to feel less hungry. And oats are well-established as a heart-healthy grain."
He is very interested in developing partnerships with local farmers, and envisions fields of organic oats growing throughout Lanark county. "There is a huge advantage in planting in this area. Not a lot of farmers grow wheat, so oats can remain uncontaminated by stray wheat seeds."
From a great product to an even greater product, that's the vision of rND Bakery and Will Spencer.
You can find their uncomplicated oat bagels, breads and buns in our freezer or bakery department.
]]>Combine all ingredients in an 8 oz. spray bottle and store in a cool dark place.
TO USE: Shake well before each use. Avoid contact with eyes.
Safe for dogs 12 weeks and older. Lightly spray dog’s entire coat until damp, but not dripping. Brush through. Repeat if necessary. Do not spray on the face.
Not just for dogs, either! Feel free to spray on yourself when walking in the great outdoors. (If sensitive to any of the ingredients, do not use on skin. Not for use on babies or small children.)
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Sometimes the best lakes are the ones no one knows about. The lake with no name, where cottages are sparse, and electricity is even sparser. A place you can go to escape the hustle and bustle of the world and just relax for a little while.
I have a place like that. There’s maybe 3 cottages dotted around it (2 of them belonging to family), and the rest is just trees, water, and rocks. The modern world has barely touched it – there’s no electricity (which also means no plumbing), and the cottage is really just a building with beds and storage in it. We cook on a barbecue, eat on picnic tables, and roast marshmallows over the fire in the evenings. During the day, you find a spot, take your choice of seat (mine is always a hammock!) and curl up with a book. And, of course, there’s always swimming! What better use for all that water other then swimming? Well, that and canoeing, which is a favourite of mine. Or bring your hiking shoes and pick one of the many animal trails dotted around – I love exploring the forests this way!
Me and my family have always had our annual “Week at the Lake”, where the 10 of us pack our cars full of necessities (and books!) and spend a full 7 days curled up at the cottage. It’s the most relaxing, worry-free and perfect way to spend the summer. We also always have the evenings and weekends throughout the summer. I’m so glad it’s just a short drive away!
The world is a busy place. Sometimes we just need to take a little time out, unwind, and enjoy nature like it’s meant to be enjoyed – at the lake.
]]>Magnesium is a very important mineral, which is essential for over 300 chemical reactions in the human body. However, many of us are deficient in magnesium, and most of us are likely not getting adequate amounts from our food.
Magnesium is involved in energy production, the maintenance of teeth and bones, maintaining nervous system balance, as well as enhancing control of inflammation and blood sugar. It may also be helpful for those suffering from muscle pain or cramps, chronic fatigue, adrenal fatigue, fibromyalgia, migraines, depression, anxiety, stress, ADHD, insomnia, PMS, or constipation.
We can boost our magnesium intake by eating lots of green leafy vegetables, such as spinach, swiss chard, beet greens and kale. Squash, pumpkin seeds, quinoa, black beans and cashews are also good sources.
However, many modern farming practices have left our soil depleted of essential nutrients like magnesium. A study that has tracked the nutrient composition of foods since 1940 (McCance and Widdowson’s Compilation of Foods) shows an average magnesium decrease of 24% in vegetables and 16% in fruits between 1940 and 1991. Some foods have lost even more of their nutrient content – the same study shows that carrots have lost 75% of their magnesium content since 1940!
Low stomach acid and gastrointestinal conditions such as Crohn’s, IBS, and yeast overgrowth can inhibit the absorption of magnesium. Certain medications, antibiotics, alcohol, coffee, soft drinks, cigarettes, and high amounts of stress can deplete magnesium even further.
An excellent way to ensure we are getting an adequate intake is to take a magnesium supplement. There are many forms of magnesium supplements, so come in to speak to us about which one may be right for you!
*Please note that this is not intended as a substitute for medical advice. If you have a serious medical condition, please speak with your doctor. Do not take a magnesium supplement if you have renal failure or bowel obstruction.
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