Hooked on Sugar

                                  
I'm going to try and keep this short and sweet (get it?....chortle)
For over 6 months now I have been reducing the amount of refined sugar in my diet and in all my baking.  All I kinda knew what that it was soooooooo far removed from its origins that it couldn't be good for us right? RIGHT!



In a nut shell...................Refined Sugar could be classed as a poison. The reason being that it has been stripped of its vitamins and minerals and what remains is pure, refined carbohydrates. These carbohydrates are not like the carbs we get from rice and vegetables. These evil carbs cannot be used by the body, unless they have their vitamins and minerals attached to them. Mother nature gave us sugar cane as a whole and eating it whole makes our body happy.

In an ideal world, we would digest the unrefined sugar from the sugar cane with its vitamins and minerals attached, our body likes this and metabolizes the carbohydrate, producing energy and all is well.
BUT................we rarely get offered unrefined sugar cane, do we? So what happens when the bad sugar hits our stomach?
The stripped sugar creates abnormal sugars that the body has no idea what to do with. These 'toxic metabolites' (you're best googling that one guys) interfere with cell respiration. Meaning they cannot get enough oxygen to survive and function normally. Over time, these cells die, whether it be in the brain, liver or else where in the body, and a degenerative disease is born.
But (another but!), before the degenerative disease is apparent, the body tries to protect itself. So it calls in the calcium from your teeth and bones to help it out. And you know what that means? Teeth like a row of condemned houses and bones so brittle you cant even click your fingers.


Now onto the FAT.
Excess sugar in the blood is stored in the liver until it is fit to burst and then it heads out, as glycogen, and is stored in the lazy parts of the body: the belly, bum, boobs and thighs.  Then when these areas get too big for their boots, fatty acids are released to active organs like the heart and kidneys and this fatty substance begins to get them on a slowmo. White blood cells occur and attack the red cells, our body's response to bugs gets slower. Immunizing super power is at an all time low. If your neighbour 3 doors down has the flu, chances are you'll catch it too .(ok, ok, maybe not quite like that but you get the picture)


Geez I thought I was meant to keep that brief. In all fairness that is pretty brief and not too specific. But I like reading blogs on the hoof and if it were 10 pages long, I'd probably give it a big side swerve.




I watched a film recently, that has inspired me highlight the world of hidden sugars and their dangers. Check out That Sugar Film.

This is one movie where I sat on the couch, jaw open, with the kids, shocked! Completely Shocked! So were the boys.  Kids being given Mountain Dew in a bottle??? Racking up 3 bottles a day of this stuff.  Mountain Dew has 40% more caffeine that coke and 15% more sugar. That yellow drink was my 'fizzy juice' of choice over here (you know those summer days when all you crave is a beer or pop. Admittedly I usually go for the Beer, its more natural , right?) and I even gave it to the boys once as I thought it was 'better' than coke! Doh!  This is all about education, so as long as there is lessons learnt, then we're cool.
Talking about education, I popped this dvd into Hamishs school bag (he's in grade 1), and asked his teacher to take it home and watch it. (we're friends, I wasn't just being weird.) But instead she text me to say, the screening is at 10.45am today!  I had to add that there was some scientific data the kids would go a little glossy over, but other than that, perfect for school. If you go online you can actually buy School Packs !
Over the course of the next few days at school, I was told the kids were analyzing the sugar in their lunchboxes. Asking the teacher how many teaspoons are in my granola bar, chocolate bar, yoghurt etc. And the discussion starts...........................Amazing!!!!
Very Proud of my school, so I am!


Just a little FYI............


Did you know that yoghurt is the demon for hiding sugars! Some have a whopping 24grams of sugar per carton!!! That's 6tsps of sugar in one serving! I'd rather have a snickers.....hey at least the nuts are good for you.  But don't panic too much, as some sugars are from the lactose in the milk, but only a small percentage.
And you think you're doing good by choosing the 'fat free' varieties? NOPE. You bump up your sugar intake by over 50% compared to the full fat Greek yoghurts.  Sneaky eh? Damn, why isn't every just honest!??
At the moment Jamie Oliver is striving for correct labelling on products in the UK. (Go Jamie, Go Jamie!) Because, really, would you purchase a yoghurt with 4tsps of sugar in it for your toddler? Hmmm I don't think so.


Now you know some of the details, I'm assuming you're all like, 'Eh I am so not giving up my snickers or Cadburys Twirl dipped in a cup of tea (my all time favourite). '
Well you don't have to.  I didn't, not right away anyway. But I did start using less refined sugar in things. Substituting it for Honey, Maple syrup or Agave. Which I'm sure the fructose in those also aren't so good for you, but they haven't been stripped of anything, so they are still in true form. I also use coconut sugar which is full of vitamins and minerals and is low glycemic. Ultimate winner!




6 months on and I can honestly tell you that the taste of a sugar laden donut from Tim Hortons gives me the heave. I can taste every spoonful of the sugar and have a seriously sugar low after my rocketing high.  Artificial sweetners jump out at me in pies, biscuits and drinks.  It really is phenomenal the change that my body has gone under. Now I haven't cut refined sugars out completely. I'm sure that is going to be a life long challenge, AS THEY ARE EVERYWHERE!!! And I still enjoy anything wrapped in dark chocolate and a piece of Honeymoon slice occasionally. (remember that St Madoes Ladies??)




My ultimate goal is to now change my boys palates. I have a 6 and a 4 year old, and my 4 year old is a sugar monster. I blame that on myself (obviously I buy my kids the food) and a close second, on moving to Canada where sugar is loaded into everything.  Ice Tea is prominent in the 'healthy ish section' (packing in 7tsps of sugar in a 345ml bottle) and packets of Skittles( 1 pack has 10tsps of sugar!!) with more E numbers than I can shake a stick at, at every checkout! Smores are the dessert of choice in the summer and rice krispie squares are a given in lunch boxes. 


So if I could just get them to realise the 'taste' of crappy sugar (that's what I'm calling it now. Not to my kids obviously) that would be a start.  Rather than it just all being classed as 'Sugar', as that's not fair.  All sugars are NOT equal!

Slow Cooker Sweet Potato Curry

Its that time of year again when our slow cooker is on overdrive. I never really fancy using it much in the summer , but as soon as the thermometer hits zero degrees, the trusty crockpot is dusted off and filled a good few times a week.

This recipe i originally found on Deliciously Ellas website. She's a wonderful foodie/blogger in London, who's made an empire of getting good food vibes spread across the globe.. Check out her website Deliciously Ella and her latest business venture here The Mae Deli (I wish I lived in London to sample some of the goodies they create there)

This is my slightly adapted version which goes into the slow cooker in the morning and is ready when you come home from work. Ta Da!
There is nothing like opening the front door after a long day and the smell of curry hits you on the nose, making you feel like Jamie Oliver is in your kitchen ready to pour you a glass of Shiraz while he serves up a steaming plate of yummy goodness. ......And back in the room Rachael! Ahem. Regardless, its so effortless and makes the winter nights a little more bearable.

Ingredients:-

• 1 can of chopped tomatoes (796ml or 2no 400ml cans)
• 1 can of chick peas (400g) drained
• 2 medium sweet potatoes chopped into inch pieces
• 1 Aubergine (aka Eggplant)
• 1 small can of tomato puree
• 1/4 cup Kombucha Vinegar / apple cider vinegar
• 2 level Tbs ground turmeric
• 1 1/2 tbs ground cumin
• 4 cloves of garlic chopped finely
• 2 cups of chopped kale or spinach
• 1 cup of green olives (de stoned)
• chilli flakes
• salt and pepper
• 1 can coconut milk

Alternatives - Leave out the aubergine. Add in frozen peas or parsnips (bumping up the sweetness). Olives aren't everyones cup of tea (my kids love them). Just leave them out, no biggie. You could also add in 2 breasts of chicken and leave out the chick peas. Swapping protein for protein.  Lots of variations on this one. Do what suits your family. I personally don't think you can go wrong with swapping veggies and proteins.

Put all of the above ingredients, except the coconut milk, in the slow cooker. (add the chilli flakes to your personal preference. A pinch is enough to give it a little heat) Give it a good stir around to incorporate all the flavours. Set the slow cooker to low for 6-8 hrs. Before serving, add the coconut milk and heat through.(around 5mins)
Garnish with a dollop of coconut yoghurt (or normal if your not dairy free), or just add a sprinkling of chilli flakes.
Serve up with brown rice, quinoa or get in and scoop it up with a whole wheat naan bread. 


This is perfect on its own, but for kiddos they need a little added grain in there, the naan bread being the easiest, quickest option.


If you choose to add organic into your meal, please choose the sweet potatoes. Potatoes are always on the 'Dirty Dozen list', partly due to the way they are harvested with chemicals.  Try and keep it clean!


(side note.............Walmart Canada has 2lb bags of Organic Sweet Potatoes on for 97c! Now I'm not the biggest Walmart fan, but if it means I can feed my family 'cleaner food' and it doesn't cost me the earth, then I'll be shopping there. Out of season of course)

The baguette bake

I give you the famous Baguette, aka a French stick.

I am one that thought the best use of this said stick was to slice it, cover it in salted butter and dunk it in soup. YUM! Although this must be done on the day of purchase, otherwise it becomes a deadly weapon in our household!

Nevertheless, bread going hard is a great sign of little or no preservatives in it. Bread getting softer and softer before it becomes a fantastic source of penicillin will more than likely have an extensive list of unidentifiable ingredients!
I'm not judging, I have a freezer full of bread from the 2nds bread shop ( bread that is nearing its use by date) with a fair bit more than 4 ingredients. I have a carb monster husband and I will not trade him in for a fresh sourdough round that costs me $5 a time. ( well not yet anyway). I will become that wife who bakes her family bread everyday of the week. .........I am working on this, but it is a very ...........................very gradual process. Easy bread recipes coming soon.

But back to my trusty stick.

I turned a large baguette into a lunch item for my daycare the other day and all it took was 20 minutes prep and 25 minutes in the oven! The kids loved it and I think you and your families will too.

The ingredients list consisted of :-
-Tinned Tuna (protein)
-Cheese ( dairy)
-Peppers and green onion (fruit or veg)
-Wholegrain baguette ( Grain)

Safe to say i think these ingredients are pretty cost effective and you could whip this up for a family dinner too, knowing that you hit all the food groups and it didn't cost the earth. Swap out the peppers for your kids fav veg. Sweetcorn, spinach, peas etc.

In a school environment, this would be cool cut up into serving sized pieces and wrapped in tin foil like a cracker to serve (and keep warm). Kids would dig it.

Tuna Baguette Bake

3 Cans of Tuna ( in water)
5 Spring onions, chopped
1/2 Pepper, chopped finely

3/4 cup Grated Cheese (the stronger the better. and add more cheese if you like it very cheesy!)

1/2 cup Mayonnaise

1tbs Apple Cider Vinegar

Salt and Pepper to taste.

Drain the tuna and add in all the other ingredients., saving a little cheese for the top. Mix thoroughly.

Cut a rectangle the whole length of the bread around 1" deep. Pull the cut bread back and dig a little in with your fingers to scoop some bread out and make a hollow in the loaf.

Set the scooped out bread to the side.

Fill the baguette with your filling and sprinkle with the remaining cheese.

I don't like waste, so I replace the top part of the bread back on again and squish it down. But this makes for a slightly messy cut when your ready to serve as the top gets quite hard. But it taste amazing regardless. Otherwise, bake the top part separately and grind the toasted bread up in a food processor and you've got ready made breadcrumbs!

Heat in a 350deg oven for around 20 minutes, or until the cheese is all nice and bubbly.

Leave to cool for a few minutes and then slice to your desired thickness, or if you've made one for your very own, just wrap your chops around it and thank me later!

I'm sure there any many variations on this , let me know you're stuffing your bread with.  My next one to try is eggs and bacon!  Breakfast baguette for a lazy Sunday morning.....................

OMG what are GMOs

GMOs. What are they and why do they even exist?


GMO stands for Genetically Modified Organism who's DNA has been altered to exhibit a desired trait, to become more profitable and prolific. Supposedly this is how we are going to ' Feed the World'. By planting GM seeds which are resistant to certain pesticides, so the weeds are killed and the yields are higher. Ta -da!  Oh wait a minute.................there's something I missed. You cant actually save seeds from these crops. Because they have been modified to within an inch of their life, the seeds produced are rendered redundant.  Well there's that lifecycle broken. So back to the big guys (Monsanto...more of them later) to buy more seeds.  Seem like a bit of a money maker to me.


But there seems to be another side to these organisms that people still know very little about. And what I didn't realise was that these GMOs could potentially be killing us, albeit very slowly...

Sorry I'm perhaps scaring and confusing you already, lets back up a bit......

Having hailed from Europe, the metropolis they call Scotland, we rarely thought about GM crops, as there weren't many, that we knew of. But coming over to North America approximately 85% of processed foods contain GMOs. Its everywhere!! And these GM guys are bullies to boot(imo). They refuse to label items in the food chain that are genetically modified and leave it to organic farmers to use the label Non GMO instead. But does that really give us the right information, if they just 'don't say'?  Sneaky I think.

GM crops are not limited to North America thought, they truly are everywhere. 

Check this wonderful article from the Guardian newspaper in Scotland about the fight back against GM crops.

As usual the stress is on feeding our nation and loosing out financially because farmers won't be competitive with their prices. Why is Scotland puffing its chest up and refusing GM seeds? Because Scotland gives a sh*t about how their whiskey is produced and how their Aberdeen Angus cattle are fed. Because they won't be bullied into this dark side that they, nor anyone else ( willing to share) knows enough about.
GOOD ON YOU SCOTLAND! Cue Braveheart soundtrack......

So this big bully that I'm talking about is Monsanto. And the worst of it all is the CEO is Scottish. Imagine that. There's got to be some rats in the pack I suppose guys.
Monsanto owns loads of companies and also people in high up places. So generally if they say these seeds are to be grown, the government politely says ok? No further questions asked.

I like to see the good in people though, so I have an issue with believing that they would deliberately poison our families without testing, testing and testing again.

Which brings me to a documentary my husband and i sat down to watch the other evening. 

GMO OMG by Jeremy Seifert.

The title gives it away, but it is a dads journey to find out if all the research is in place to ensure GM crops are safe for our children to eat. Did he find out? I'll let you watch it to see for yourself. But Monsanto did avoided him at all costs, which is gotta make you suspicious. Why did they do that when i was willing to give them the benefit of the doubt? Geez I hate that! Ok, they are well and truly off my Christmas list now.

Learning is all about timing isn't it? If your not in the right head space then its hard to focus on something new. (hmmmm reminds me of my high school years.)  Then all of a sudden it clicks and you're hooked. I hate to say it, but its age I think. Maturity comes to the best of us.

If someone had recommended this movie to me a few years ago, I'd have probably nodded with no intention of ever finding it on Netflix. I wouldn't have wanted to know what a GMO was, unless it was a text abbreviation for 'Great Monday's Over'! 

Like now, when my friend Teresa shares a link about how bad microwaves are for you, I don't even open it. I'm not ready to give up my reheated coffee just yet (made with organic coffee beans and GM milk ! One out of two can't be bad right?)
Now I am ready to face GMOs head on. I want to know more. I'm at that time in my life where it matters. I have 2 small boys and I don't want them developing tumours in their 30's because of my choices to save some extra pennies here and there. ( ok a bit dramatic, but really do they allow us to think anything else?).

So if there is one thing you watch on Netflix in the next month, please make it GMO OMG. It is a true eye opener, especially for people like me who know a little about something but not quite enough to make different choices.

Now i must sign off to go and stare at my pantry in disbelief at all the toxic business i have in there. Yes i should get rid and start a fresh, but I'm a frugal Scot, so that's not going to happen.
Therefore we will eat our way through it and on my next supermarket run i will make alternative choices that i can happily bring to the dinner table to feed my family and friends. I'm not talking about my whole shopping basket, (I mentioned about being frugal right?) but maybe I'll start by changing my milk to organic. Next week I might add in organic rice, because as much as we don't want it to be, its all about cost. The more people making these little changes though, the more chance there is to drive the production in organic farming up and the costs to the consumer down. Think with your heart and then hopefully your pocket will be rewarded later.


Happy Shopping....

Fishermans Rainbow Pie

I had a fun day at the daycare today using lots of produce to create colourful rainbows for the kids to eat.  We had bags of beets, sweet potatoes, peas, sweetcorn, apples, pears, bananas and the list goes on.  I'm very lucky to have so much fresh produce at my finger tips in the kitchen.

On our lunch menu today was fish.
We have to serve fish once a week at the daycare under the government guidelines.  The only exceptions being if the children are vegan or vegetarian. Some kids don't care for fish, and would rather be a veggy on these days, but we have to offer it anyway.  So my job is to make it taste as wonderful as possible, and I think I nailed it today.

I used haddock for the fish part and steamed it in the oven first. The I lightly fried it in oil for a couple of minutes with sweetcorn to get the juices going. I then added Almond milk (we have a gluten and dairy free guy we are catering for today) and corn flour,sprinkled with turmeric, to make a lovely creamy yellow sauce.  The next layer was mushy peas! I know, I know , the things nightmares are made off .( or is that just me?)  But these peas tasted soooooooooooooooo sweet blended up with non dairy margarine, almond milk and a sprinkling of salt.  Now if I can eat these and think YUM, anyone can!  This incredible hulk layer goes on top of the yellow layer. I then added mozzarella cheese (dairy free cheese to our little dairy free guys portion). The top layer is made by the one and only 'Sweet potato' or 'Kumara' as they call it in Australia and NZ.  All we did here was boil to tender and blend with non dairy margarine and almond milk with a touch of salt and pepper. Spread on top to complete your rainbow. Voila!  I then baked it in the oven to bring it all together.

The Verdict :- The pre-schoolers weren't too impressed with the 'Hulk' layer, but those that did try it, asked for seconds, but there were a few that just picked and prodded. But that's not unusual for them. All it takes is one kid to say 'Ewwwwwww' and then its a domino effect.  Everyone is Ewwww'ing and nothing gets eaten. But I've learnt to have pretty thick skin and still come back day after day with new creations and ideas with just as much enthusiasm. I love food and I love kids eating good food, I WILL NEVER GIVE UP!  BUT......................and that's a huge BUT, my toddlers (18months to 3yrs) LOVED it! I mean they scooped this up, plate after plate, so much so that I had to go and steal more from the pre-schoolers that were Ewww'ing. Now that is what I call satisfaction. It made my heart warm. And even the teacher (she whispers....who doesn't like fish) had a big plateful. 

So go for it and try it, you WILL be pleasantly surprised.


Here is my recipe for a family of 4. If you work in a daycare or school environment, just scale it up.

• 2 Pieces of white fish. (Sustainable fish local to where you are from is even better)
• 2 Sweet Potatoes (Roughly the size of your hand)
• 1 Cup of frozen sweetcorn
• 2 Cups of frozen Peas
• 1tsp Turmeric (organic if possible)
• 3 Cups Almond Milk (or full fat whole milk)
• 1 Cup margarine (or butter)
• 1tbsp Corn Flour
• 1 Cup of mozzarella/non dairy cheese

1. Cook frozen fish according to the instructions. Or bake for 20minutes at 350def F until flakey if using fresh.
2. Peel and chop sweet potatoes and pop in a pot filled with water and bring to the boil. Then turn down to a simmer and check potatoes after 15mins. What your feeling for is tender, but not too soft. Drain and puree with a stick blender with 1-2 tablespoons of margarine/butter (I like mine buttery so I tend to add more) and 1 cup of almond milk/whole milk. Set aside.
3. Flake the fish and fry it up with a little oil of your choice in a frying pan with the frozen sweetcorn.  After 4-5 minutes add 1 cup of almond milk/whole milk, a tablespoon of corn flour and the turmeric. Cook on simmer for 3-4 minutes to thicken up.  Add more milk if required to make it a thick sauce. Pour this layer into an oven proof dish.
4. Cover the peas with cold water and bring to the boil. Simmer for 5 minutes. Drain and blend with a stick blender with 1 tablespoon of margarine and most of a cup of almond milk/whole milk. You want it wet enough that it is easily pureed with the blender. Season with salt and pepper if required.
5. Now layer the 'Hulk filling' on top of the fish. Just dollop it on and spread it over with a fork. Then add mozzarella and dump the sweet potato on top to finish. Spread over with a fork, or if its nice and smooth, pour it on.
6. Pop in the oven for 30-35 minutes @ 350deg. Let cool slightly before serving little mouths.

The hard part of following government guidelines for educational facilities is that, when you make a meal like the one above, they encourage you to add a bread roll to tick the 'Grain' box.  We have asked the question, "Can sweetcorn be classed as a grain". Currently we are waiting on comment back. I'll keep you all posted. But this would be fantastic if it were classed as a grain. Schools , in my opinion, put costs before nutrition. I understand that, I truly do. There isn't a whole lot of budget in the school system for food at all. So when they look at the meal above, $$ signs are rolling in there eyes and then I ask them to put a bread roll on the side!?  They would rather just give a bread roll with a fish finger (aka fish stick) on it, with a side of veg.  And I understand that too. But that doesn't mean I have to like it.
The purpose of this blog is to give information to educational facilities and families to try and make it easier to provide 'Good Food' that fits into the 'current' government guidelines.  It should be exciting for our chefs at work and our cooks at home, not daunting!


(ps...........please excuse my photos on this one. It was a quick snap before I ran lunch out. But any comments on how to take great blog photos would be fantastic. Thanks)

Jamie Oliver and Farm to School

Jamie Oliver has been in Canada this past week promoting his new book 'Everyday Super Food' and a new TV show 'Jamie's Super Food'.  Apart from posting wonderful photos on his Instagram account of Nova Scotia, he had a few words to say about the current state of our food education. Check out what he said here .

Justin Trudeau has a lot on his plate when it comes to food education. Many have no idea where certain foods come from, some don't care as long as it tastes good and is at the right price. I foresee a long road ahead for the new Prime Minister.
But changes are afoot and a little silver lining in Trudeaus pocket is the 'Farm to School' concept rolling out across North America. This food fundraiser recently piloted in a select few schools in Nova Scotia and was a great success, to the schools and farmers. The idea is local farms sign up with the Farm to School network and offer CSA type boxes to schools, with a percentage of the sale going directly back to the school. Win Win!

Many other provinces across Canada and most states in the US have similar farm to school initiatives.
Check your province/state out here and get your box of goodies purchased and help your local farms and schools in the process.

Nova Scotia
Manitoba
Ontario
British Columbia
US

If your province does a great job Farm to Schooling and isn't listed here, send me a comment and I'll load it up.

Welcome to Happy Food Happy Soul

Hey there, thanks for stopping by.
Over here at Happy Food Happy Soul we are on a mission for everyone to experience good food that makes them happy to the soles of their feet! Especially the generation of teeny tiny feet. Nurture them with good food when they are small and when they grow up, they will create a market that demands good food. And by 'good food' I mean the likes of Non GMO, heritage grains, no additives or fluorescent colours, natural sweeteners, absolutely nothing that resembles a POGO or a smart price chicken nugget! 

My name is Rachael and I am a wife to an extraordinarily hard working house builder husband, and a mother to two little boys 3 + 6.
My passion for food has arrived as a result of having children, which I'm sure happens to many. I have always loved food, and mostly cooked my breakfast lunch and dinners from scratch in adulthood, (with the occasional fast food hangover cure in there) but I feel my desire to make meals even better, since my eldest started school and I was presented with the awful school lunch menu. Chicken burgers, garden salad, grilled cheese. Really? A kid is going to order a garden salad??? I think that was just put on there to say 'see we are serving healthy food'. A group of wonderful ladies all had the same thoughts as me.....'it'll be packed lunches then!" But one lady stood up and said lets form a Nutrition Committee and start a change. Since then, we have removed all package items from our breakfast programme. No yoghurt tubes, granola bars and juice cups. Now we have healthy muffins and pancakes, boiled eggs, cheese and crackers and copious amounts of fruit. And the bizarre thing is, the children love it! Who'd have thought.!? They don't even notice that the packaged rubbish is no longer available as an early morning 'treat'.  And I'm sure the teachers are thankful for the minimal amounts of  sugar gracing their classrooms at 8 o'clock in the morning.

I also work at the most wonderful daycare serving up the kids snacks and lunch. I would never have thought I'd end up cooking for kids, but I actually do enjoy it. The most rewarding part of it is, apart from seeing kids accustomed to fruit loops and burgers, eat buckwheat fish bites, is the fact that we adhere to the Canadian Nutritional Government Guidelines. I tell you, its hard fitting everything in in a day, but we do it and it doesn't cost us the earth and it also doesn't take any longer than shoving a chicken burger in the oven and buttering some buns! Unfortunately the guidelines are there as that, just a guide, so rarely anyone sticks to them.  But here on this blog I want to try and make that change. Or at least make people aware of how simple it will be to make changes, no matter how small.
So keep your eyes peeled for kiddy friendly recipes and exciting new things happening in the Canadian education system. Its an exciting time to be jumping on this band wagon.
Jamie Oliver WE NEED YOU!!!